Pieapple calamansi tart

SWEET PASTA

1. Lightly mix the butter and sugar.

2. Gradually add eggs to combine, scraping well.

3. Add flour and salt, mix to combine.

4. Roll to a thickness of 2mm and chill.

5. Use to line and bake 8 cm diameter cake pans.

PINEAPPLE JAM

1. In a saucepan, melt the sugars as you would a dry caramel, being careful not to go over a very light caramel. 

2. Add the diced pineapple and return to a low heat. Cover with cling film and cook until tender (about 30-40 minutes).

3. Add the agar agar and return to boil. Allow to cool.

CURD OF PINEAPPLE OF CALAMANSI

1.Mix the agar agar with a little sugar.

2.Bring the calamansi and pineapple purees to the boil. Add the agar agar, and boil for 1 minute.

3.Beat the eggs and the sugar, and add the purees.

Cook in a bain-marie until the mixture reaches 83 degrees.

5.Remove from the heat and cook at 40deg.

6.Add the butter and mix to emulsify.

KALAMANSI PINEAPPLE FOAM

Mix all the ingredients and blend in the food processor until foamy.

CALAMANSI GEL

1. Mix the agar agar with the sugar.

2. Bring the juice to the boil. Drizzle over the sugar and the agar agar, whisking.

3. Continue boiling for 5 minutes.

4. Pour into a tray lined with silpat and cool. Once cold, beat until smooth.

ASSEMBLY:

1. Place a layer of pineapple jam in the base of your baked tart pans.

2. Top with the calamansi curd. Level with a spatula.

3. Place Italian meringue bulbs, blowing lightly.

4. Follow with foam bulbs, gel and garnish with chocolate decoration and edible tagete flowers.