with Coconut Creme & Lemongrass & Pistachio Pebbles
(Using 75mm x 10mm round tart shells)
Yield: 12 x (SF005 half-sphere 40mm) silicon moulds from Silikomart
55g egg whites
65g granulated sugar
6g powdered gelatine
20g cold water
180g UHT natural coconut cream (Kara brand)
2g vanilla paste
Hydrate the gelatine with the cold water.
Whisk the cream, vanilla and coconut cream together to soft peak.
Dissolve the hydrated gelatine and keep warm.
Bring the sugar and the water to the boil - heat to 115ºC and pour gradually into the whisked egg whites to make an Italian meringue. Then whisk the dissolved gelatine gradually into the meringue.
Fold the meringue mixture into the cream mixture and pipe into moulds.
Freeze the Coconut Creme to set - once frozen remove from moulds.
Lemongrass & Pistachio Pebbles
42g egg whites
38g caster sugar
35g icing sugar
2 Tbsp lemongrass powder
Sieve the icing sugar and lemongrass powder together.
Whisk the egg whites until stiff. Add the caster sugar gradually until combined.
Fold in the icing sugar and lemongrass powder. Pipe onto silicon paper.
Sprinkle nibbed pistachios onto the piped pebbles.
Bake at 85ºC for 40 minutes.
Pipe 50 to 60 grams of Barker's Professional Lemon Curd into the base of each baked tart.
Place the set Coconut Creme on top.
Then set the Lemongrass & Pistachio Pebbles around the creme and decorate as desired.