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Tartelettes citron vert, ananas & coriandre

LIME, PINEAPPLE & CORIANDER TARTLETS (INSPIRED BY WILLIAM LAMAGNÈRE)

Fresh little tarts, with a taste of the Brazilian northeast in each bite
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Prep Time 30 minutes
Cook Time 12 hours
Cooking time 30 minutes
Servings: 6 tartelettes
Course: Tart
Ingredients Equipment Method

Ingredients
  

For the sweet dough (the day before)
  • 125 g of butter soft
  • 85 g powdered sugar
  • 25 g almond powder
  • 210 g of flour
  • 1 egg
  • 3 pinches of salt
For the lime cream (the day before)
  • 2 g of gelatin (liquid or powder)
  • 2 limes zests
  • 1 egg
  • 50 g of sugar
  • 70 g of butter
Pour la crème d'amande
  • 60 g of butter
  • 60 g For the almond cream
  • 60 g powdered sugar
  • 1/2 egg slightly beaten
  • 1 tablespoon of rum
  • 2 zests of lime
For the pineapple and coriander brunoise
  • 400 g pineapple (about 1/2 pineapple)
  • 2 limes
  • 10 à 15 g of coriander
  • sugar (optionnal)

Equipment

  • Casserole
  • Thermometer
  • Rolling Pin
  • 6-9 cm pie circles (or 1 large one)

Method
 

For the sweet dough (the day before)
  1. In a bowl, mix the butter and sugar.
  2. Add the almond powder and mix.
  3. Lightly beat the egg, and pour it into the mixture.
  4. Add flour and salt. Work the dough until it is homogeneous.
  5. Keep refrigerated overnight.
For the lime cream (the day before)
  1. Hydrate the gelatin.
    If you are using gelatin sheets: place 1 gelatin sheet in a bowl of cold water.
    If using powdered gelatin: mix 2 g. of gelatin with 10 g of cold water.
    Set aside.
  2. In a mixing bowl, combine lime juice and zest, egg and sugar.
  3. Cook in a water bath until 75°C.
  4. Remove from heat, add gelatin (either the well-drained sheet or the powder/water mixture) and stir until gelatin is completely dissolved.
  5. Let cool to 50°C, add the butter in pieces and mix to emulsify.
  6. Pour into a bowl and cover with cling film.
  7. Reserve in the refrigerator until the next day..
For the almond cream
  1. Whip the butter with the powdered sugar, almond powder, egg, rum and lemon zest.
  2. Set aside.
For the pineapple and coriander brunoise
  1. Cut the pineapple into small cubes.
  2. Chop the coriander.
  3. Mix the pineapple, coriander, lime juice and zest. Add sugar to taste (when the pineapple is ripe it is usually not necessary)
  4. Set aside
For the assembly
  1. Roll out the dough and shape the 6 circles. Prick the dough with a fork and refrigerate for at least 1 hour.
  2. Preheat your oven to 180°C (350°F).
  3. Bake the pie shells for 15 minutes.
  4. Take them out of the oven, and spread the almond cream between the tarts.
  5. Bake again for 10 minutes.
  6. Let the tarts cool. Add the lime cream.
  7. You can keep the tarts in the refrigerator. Take them out 15 to 20 minutes before serving and place the pineapple brunoise on top.