Piña Colada Tarts
Turn a classic summer cocktail into a stunning summer dessert with these Piña Colada Tarts! Sweet Tart Shells are filled with luscious pineapple mousseline, crowned with coconut flavored panna cotta...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ifigourmet.com.
Cooking tools:
- Stand mixer
- Food processor
- Immersion blender
- Kitchen scale
- Instant-read thermometer
- Silicone donut mold
- Offset spatula
- Silicone baking mat
- Cooling rack
- Baking sheet
- Saucepan
- Mixing bowl
- Measuring spoon
- Oven
- Stove
- Freezer
- Refrigerator
- Plastic wrap
Ingredients
- 32g Gelatin Sheets
- 160g Water
- 535g Whole milk
- 2g Salt
- 2150g Heavy cream
- 285g Granulated sugar
- 195g Coconut Smooth Flavor Paste
- 226g Instant Custard Cream Mix
- 535g Water
- 953g Unsalted butter, room temperature
- 170g Pineapple Flavor Paste
- 75g Water
- 227g Granulated sugar
- 1.5g Salt
- 150g Heavy cream
- 28g Unsalted butter
- 20g Jamaica Rum Flavor Paste
- 2000g Mirror Freeze Glaze
- 5oz. (140g) Capacity silicone donut molds
- (24) 4" Sweet Tart Shells
- Desiccated Coconut
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