Piña Colada Tarts
Turn a classic 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 artfully molded into a donut and filled with an irresistible rum caramel center.
Recipe by: Jessica Ellington
Level of Difficulty: Intermediate
Yield: (24) 4" Tarts
Coconut Panna Cotta
32g Gelatin Sheets
535g Whole milk
2150g Heavy cream
285g Granulated sugar
953g Unsalted butter, room temperature
227g Granulated sugar
150g Heavy cream
28g Unsalted butter
2000g Mirror Freeze Glaze
Equipment for Assembly
(24) 4"/ 5oz. (140g) Capacity silicone donut molds
(24) 4" Sweet Tart Shells
Coconut Panna Cotta
1.) Bloom the gelatin. Bring milk and sugar to a boil, add gelatin and stir to dissolve.
2.) Add hot mixture to cold cream and Coconut Smooth Flavor Paste. Emulsify gently with an immersion blender.
3.) Transfer panna cotta to the silicone donut molds and freeze.
1.) Make a caramel from the water and sugar. Deglaze with the cream and butter.
2.) Allow the caramel to come to a boil, remove from heat and stir in the Rum Flavor Paste.
3.) Cool the caramel to room temperature before using or cover with plastic wrap touching the surface and chill.
1.) In a stand mixer fitted with a paddle attachment, mix Custard Cream Mix, water and Pineapple Flavor Paste on low speed until incorporated. Increase the speed to medium for 10 minutes to get a smooth, light and shiny textured cream.
2.) Switch to a whip attachment and on medium speed slowly add in pieces of butter, letting each one fully incorporate before adding the next. Once all butter has been added, increase speed to high and whip for several minutes until the mixture is smooth and fluffy.
1.) Place 200 grams of desiccated coconut into a food processor and pulse until very fine.
2.) Combine desiccated coconut with 200 grams of Bienetta Florentine Mix. Drop 1 tablespoon of the mixture onto a silicone baking mat and spread into a 2" circle.
3.) Bake at 350°F for 4-6 minutes or until deeply golden brown. Working quickly, use a small offset spatula to lift up each Florentine and gently crinkle into an organic shape. Set aside to cool and harden completely. If needed, place the tray of unshaped Florentines back in the oven for 1-2 minutes to soften again.
Assembling the Tart Shells
1.) Fill each tart shell with the Pineapple Mousseline, level to make flat and freeze.
Finishing the Dessert
1.) Set up a glazing station by lining a sheet tray with plastic wrap and topping it with a cooling rack.
2.) Warm Mirror Glaze to 28-40°C (82.4-104°F).
3.) Unmold coconut donuts onto cooling rack, and slowly pour over the mirror glaze to cover. Let excess glaze drip off and allow glaze to set slightly before transferring donuts to the tops of the filled tart shells.
4.) Place desiccated coconut in the palm of one hand, hold the tart in the other hand and slowly dab the edge of the tart into the coconut. Rotate the tart shell until the entire outer edge is covered.
5.) Fill the center of each donut with the Rum Caramel and decorate with a Florentine, if desired.
Pictured above: This fruity, refreshing dessert combines all the flavors of a perfect summer cocktail: tarts filled with luscious pineapple mousseline, crowned with coconut flavored panna cotta and an indulgent rum caramel center. Jessica decorated her tarts with our Desiccated Coconut, White Chocolate Maxi Pencils, White Chocolate Crispearls and artfully shaped crisps made of Bienetta.