Sur del Lago Tart with Litchi Ice cream, Almond Crumble and Rum Roasted Pineapple

Ingredients

TART FILLING 

150 grams cream                                                           

50 grams milk 

220 grams 65% Sur del Lago                                      

20 grams butter                                                            

60 grams whole eggs  

                                              

TART DOUGH

181 grams powdered sugar                                         

238 grams butter                                                            

60 grams almond flour                                                

4.5 grams salt                                                                

102 grams whole eggs                                                 

115 grams cake flour                                                    

 362 grams cake flour                                                    

 

LITCHI ICE CREAM 

1550 grams whole milk 

160 grams milk powder 

100 grams butter 

500 grams heavy cream 

435 grams sugar 

160 grams glucose powder

18 grams stabilizer 

1000 grams puree 

Directions

TART FILLING 

Boil cream and milk.
Add chocolate and let stand 3-5 minutes, emulsify.
Add butter and eggs.

 

TART DOUGH 

Blend powdered sugar and butter.
Add almond flour, salt, whole eggs.
Mix in first amount of cake flour until incorporated, than add rest of cake flour.

 

ASSEMBLY OF TART 

Roll tart dough to 3mm.  Blind bake at 325 degrees.
Lower oven temperature to 200 degrees.
Pour filling into prepared tart shells and bake for 25 minutes.

 

LICHI ICE CREAM 

Combine dry ingredients.
Slightly heat milk and cream. Rain in dry ingredients.
Add butter and puree. Cook to 85 C.
Allow to mature for at least 4 hours.