Fruit Mince Tart with White Chocolate Cream

Recipe's preparation

Pastry

Add butter, flour and icing, mix Sp 4/ 10 second, scape down sides and repeat for 5 seconds. should have a "cumbly" constintecny.

And egg, vanilla bean paste and water. Mix Speed 3/ 10 seconds.

Wrap in plastic wrap and refridngerate for 30 - 45 minutes.

Make Fruit mince, while waiting for pastry, and set aside.

Roll pastry between sheets of baking paper until large enough to line 11cm x 35cm rectangular loose-base flan tin. Lift pastry into tin, press into sides, trim excess; prick base all over with fork. Cover; refridgerate for 20 minutes.

Meanwhile, preheat oven to 200˚C

Line Pastry with baking paper, then fill with driy beans/ rice. Bake for 15 minutes. Remove the beans and paper; bake for 15 minutes (or until browned)

Leave to cool, make white choclate cream while you wait.

Fruit Mince

Mill Lemond rind 10 seconds/ Speed 9

Add apple 2 seconds/ Speed 5

Add remaining fruit mince ingriends, mix "Counter-clockwise operation" 5 seconds/ Speed 3

Set asside

White Chocolate Cream

Sprinkle gelatine over boiling water in a small, heatproof bowl and stir until well dissolved, allow to cool for 5 minutes.

 

Add sugar, mill 10 seconds/ Speed 9.5. Set aside.

 

Add chocolate, mix 3 Seconds/ Speed 8. Melt on 80˚C/ 2 minutes/ Speed 2. Put aside.

 

Clean and dry bowl well.

 

Insert butterfly. Add egg whites, mix 2 minutes/ Speed 4.

 

With blades rotating, Speed 3 (after 2 minutes) gradually add sugar then gelatine, melted chocolate, then cream.

 

Refridgerate in bowl for 30 mins.

 

 

Composition

Once pastry is cooled, add Fruit Mince component,  then top with white choclate cream.

 

Dust with cocoa, (optional).

 

Refridgerate until ready to eat.