Coconut tart with orange Jalebis and rum cheesecake

FAB PRODUCTS USED

FAB OIL SOLUBLE ORANGE,FAB OIL SOLUBLE RUM

Prep Time

4:00:(HH:MM)

Serves

6

Baking/Cooking Time

25 mnts

Baking Temp

160

Baking Temp Details

Celsius

Level

Adavanced

Short Recipe Description

A delectable tart with fusion of flavours

Additional Categories

Eggless,Vegetarian

INGREDIENTS
#FFF
#Apyuraspreads
#Fabflavours
#CelebratingAugust

Recipie category Innovative flavour combinations

Recipie
Coconut tart with rum infused cheesecake and orange Jalebis

Ingredients
Tart
Desicated coconut - 50 gms
Maida -150 gms
Butter -50 gms

Rum cheesecake
Creamcheese - 150 gms
White chocolate- 80 gms
Fresh cream -50 gms
Rum oil based essence
Bacardi 2-3 Tbsp

Jalebi
I used sourdough discard 200 gms
Orange slices
Sugar 200 gms
Water 150 gms
Oil for frying
Orange oil based essence

Method

Jalebi
Mix the sourdough discard with a few drops of orange flavour and pipe out small Jalebis in hot oil
And immediately soak them on sugar water made with sugar/water and orange slices and a few drops of orange essence .the sugar syrup shouldn't be very thick .
Remove and keep on a tissue

Rum cheesecake
Beat the fresh cream over an ice bowl till soft peak and add Bacardi or any rum to it.
Mix the rum essence to melted white chocolate mix the soft creamcheese with cream and chocolate .
Let it sit in the refrigerator for half an hour for flavours to enhance .

Tart
Combine soft but cold butter with maida and coconut till it resembles bread crumbs
Refrigerate in a cling film for 20 mnts
Do not over mix as we do not want to develop gluten
Take out from the refrigerator, roll into thin sheets and cover your tart rings.
Blind bake gur 20 mnts at 160 degrees and then bake for another 20 mnts later .

Assembly
Line the tart ring with some white chocolate
Pipe in some Rum creamcheese cake
Top with orange jalebis
And garnish with silver foil, rose petals and pistachios
Serve cold .
METHOD

#FFF
#Apyuraspreads
#Fabflavours
#CelebratingAugust

Recipie category Innovative flavour combinations

Recipie
Coconut tart with rum infused cheesecake and orange Jalebis

Ingredients
Tart
Desicated coconut - 50 gms
Maida -150 gms
Butter -50 gms

Rum cheesecake
Creamcheese - 150 gms
White chocolate- 80 gms
Fresh cream -50 gms
Rum oil based essence
Bacardi 2-3 Tbsp

Jalebi
I used sourdough discard 200 gms
Orange slices
Sugar 200 gms
Water 150 gms
Oil for frying
Orange oil based essence

Method

Jalebi
Mix the sourdough discard with a few drops of orange flavour and pipe out small Jalebis in hot oil
And immediately soak them on sugar water made with sugar/water and orange slices and a few drops of orange essence .the sugar syrup shouldn't be very thick .
Remove and keep on a tissue

Rum cheesecake
Beat the fresh cream over an ice bowl till soft peak and add Bacardi or any rum to it.
Mix the rum essence to melted white chocolate mix the soft creamcheese with cream and chocolate .
Let it sit in the refrigerator for half an hour for flavours to enhance .

Tart
Combine soft but cold butter with maida and coconut till it resembles bread crumbs
Refrigerate in a cling film for 20 mnts
Do not over mix as we do not want to develop gluten
Take out from the refrigerator, roll into thin sheets and cover your tart rings.
Blind bake gur 20 mnts at 160 degrees and then bake for another 20 mnts later .

Assembly
Line the tart ring with some white chocolate
Pipe in some Rum creamcheese cake
Top with orange jalebis
And garnish with silver foil, rose petals and pistachios
Serve cold .

Assembling

#FFF
#Apyuraspreads
#Fabflavours
#CelebratingAugust

Recipie category Innovative flavour combinations

Recipie
Coconut tart with rum infused cheesecake and orange Jalebis

Ingredients
Tart
Desicated coconut - 50 gms
Maida -150 gms
Butter -50 gms

Rum cheesecake
Creamcheese - 150 gms
White chocolate- 80 gms
Fresh cream -50 gms
Rum oil based essence
Bacardi 2-3 Tbsp

Jalebi
I used sourdough discard 200 gms
Orange slices
Sugar 200 gms
Water 150 gms
Oil for frying
Orange oil based essence

Method

Jalebi
Mix the sourdough discard with a few drops of orange flavour and pipe out small Jalebis in hot oil
And immediately soak them on sugar water made with sugar/water and orange slices and a few drops of orange essence .the sugar syrup shouldn't be very thick .
Remove and keep on a tissue

Rum cheesecake
Beat the fresh cream over an ice bowl till soft peak and add Bacardi or any rum to it.
Mix the rum essence to melted white chocolate mix the soft creamcheese with cream and chocolate .
Let it sit in the refrigerator for half an hour for flavours to enhance .

Tart
Combine soft but cold butter with maida and coconut till it resembles bread crumbs
Refrigerate in a cling film for 20 mnts
Do not over mix as we do not want to develop gluten
Take out from the refrigerator, roll into thin sheets and cover your tart rings.
Blind bake gur 20 mnts at 160 degrees and then bake for another 20 mnts later .

Assembly
Line the tart ring with some white chocolate
Pipe in some Rum creamcheese cake
Top with orange jalebis
And garnish with silver foil, rose petals and pistachios
Serve cold .

Baker Tips/Notes

Be very careful when you mix in butter and maida , do not overmix


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