Sable Pastry Cases: 12 x 70mm tins
150g plain flour
50g icing sugar
100g butter, salted
1 each egg yolk
Sieve the dry ingredients and then rub in butter.
Add yolk and bind together with the butter/flour mix.
Wrap in cling film. Rest and chill paste before use.
Line 12 x tart cases using a 75mm fluted cutter.
35g egg whites
45g granulated sugar
4g powdered gelatine
15g cold water
100g UHT natural coconut cream (keep chilled)
1g vanilla paste
Hydrate the gelatine with the 15g of cold water.
Whisk the chilled 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 110°C and pour gradually into the whisked egg whites to make an Italian meringue. Then add the dissolved gelatine gradually into the meringue while still whisking – continue mixing until the meringue has cooled.
Fold the meringue mixture into the cream mixture and pipe into desired moulds. Freeze.
Pipe 50g of Barker's Professional Lemon & Passionfruit Fruit Silk into each baked pastry case.
Remove the frozen mousse from the moulds and place on tartlets while still frozen. Allow these to defrost in the refrigerator before decorating as desired and serving.