Sparkling Piña-Collada Flower Tart | Caprimo

Ingredients

• 77 g butter
• 90 g brown sugar
• 154 g flour
• 14 g milk
• 1 g salt
• 28 g DCP-22GT
• 143 g chocolate speculoos
• 95 g PRN-MX50CBY
• 86 g NPN-HA1BY
• 71 g NCB-HD706-BY
• 56 g CHM-P40GHA
• 71 g BIG-PF-1BO
• 12 g Sparkling sugar Peta Zeta
• 53 g invert sugar
• 213 g whole egg(s)
• 90 g caster sugar
• 80 g almond powder
• 90 g cream
• 90 g flour
• 2 g salt
• 5 g baking powder
• 53 g sunflower oil
• 1 g lime
• 333 g pineapple cubes
• 666 g pineapple puree
• 166 g lime juice
• 8 g old brown rum
• 66 g sugar
• 14 g NH pectin
• 15 g lime zest
• 233 g coconut puree
• 33 g concentrated coconut paste
• 33 g Malibu coconut
• 1/2 leaf/leaves gelatin
• 440 g CHW-N34ZEPH
• 400 g whipping cream
• 300 g pineapple puree
• 60 g lime juice
• 22 g sugar
• 5,5 g NH pectin
• 200 g mango puree
• 60 g egg yolks
• 75 g whole egg(s)
• 60 g sugar
• 75 g butter
• 3 g powdered gelatin
• 15 g water
• 600 g sugar
• 250 g water
• 150 g glaze
• 200 g glucose
• 155 g powdered milk
• 480 g cream
• 25 g powdered gelatin
• 50 g DCP-22EXBRU
• 125 g cold water