Recipes
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