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KIWI TART

CARAMELIZED PUFF PASTRY

MILK MARMALADE

LEMON CURD ICE CREAM

 
 

 |  PUFF PASTRY  | MILK MARMALADE  |  LEMON ICE CREAM  | KIWI COOKIE  | SPICY SYRUP |

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 PUFF_PASTRY 

 for 4 "Patons"

- 4 kg All purpose Flour

- 1 lb Butter

- 80 gm Salt

- 2 liter Water (cold)

________________

for the turns

- 4 X 1 lb Butter

view method >>>

- Cut each "paton" into 4

- Roll the dough until reaching the size of a ful sheet pan

- Preheat oven at 350F

- Cover with a cooling rack, the size of the tray (Upside down if elevated)

- Bake for 35 min. Don't open the oven at any time.

- When cooled, using a round cutter, punch out the puff pastry discs and transfer them on a sheet tray (without touching each other)

- Sprinkle a good amount of confectioners sugar  and slightly caramelize under a broiler or salamander. he sugar MUST NOT gain any color and should be shiny( all the sugar melted evenly)

 
 MILK MARMALADE

- 4 Cans of Coconut Milk

- 4 Cans of Evaporated Milk

- 4 Cans of Condensed milk

- 4 Vanilla Beans

- Bring Vanilla beas and coconut milk to a boil.

- Add the evaporated milk and boil

- Add the condensed milk and constantly stir until boiling.

- Let reduce slowly until color changes to clear golden.
 
 LEMON CURD ICE CREAM 

- 700 gm Butter

- 2 kg sugar

- 50 Lemons zested

- 50 Eggs

- 1 qt Yogurt

- 21/2 liter Lemon Juice

- 1 tbsp Vanilla Extract

 - Melt Butter and sugar together.

- Add lemon zest, remove from flame

- Add the eggs beaten into omelet

- Stir energetically

- Cook over low heat, stir constantly until mix covers back of a spoon

- Immediately add yogurt

- Strain the mix through a fine mesh strainer into a plastic container (non reactive to citrus acid)

- Add finally the strained lemon juice


 

 KIWI COOKIE 

- 800 g Sugar

- 750 gm All purpose flour

- 625 gm Egg whites

- 750 gm Butter (melted)

-Using a spatula, spread the cookie mix through a round srencil (or a stencil with duplicated round shapes) onto a silpat (non stick baking sheet)

- Sprinkle some granulated sugar over the unbaked cookies (remove the exceeding sugar)

- Put onto each cookie, right on the middle, kiwi slices cut thinly and part drained on paper napkins.

- Bake at 300 F until becoming light golden color.
 
 SPICY SYRUP 

- 1 Pineapple

- 4 Limes

- 2 Vanilla beans

- 1 Clove

- 1 1/2 liter water

- 750 gm Sugar

  Liaison:

- 20 gm cornstarch

- 20 gm water

- Use all of the pineapple cut into medium size chunks

- Slice the limes, cut the vanilla in halves

- Put all ingredients together in pot

- Bring to a boil

- Simmer for approximatively 5 minutes

- Strain trough fine mesh strainer

- ring back to a boil

- Add water / cornstarch solution to thicken the liquid

 

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