Pineapple Vanilla Tarts

Recipe by: Jessica Ellington

Ingredients

35.30 oz (1000g) Leonce Blanc Pineapple Puree, thawed (LB 110210)
10.60 oz (300g) Granulated Sugar
5.65 oz (160g) Glucose Syrup (DGF 8311)
1.00 oz (28.40g) Pectin NH (DGF 8352)
1.90 oz (55g) Granulated Sugar
0.65 oz (18g) Fruit Acid (DRE 53304 9)
Approx. 200 Mini Sweet Short Round Tart (IFI 5045)
As Needed Caramel Cream from Isigny (DGF 5817)
56.40 oz (1,600g) Fresh Pineapple, small diced
As Needed Apricot Glaze (GMANAT)
As Needed Fresh Ground Vanilla (60030)

Directions

  1. Heat the puree and 1st sugar to 40°C (104°F).
  2. Combine Pectin NH and 2nd sugar.
  3. Whisk pectin/sugar mixture into puree mixture.
  4. Bring to boil for 1 minute.
  5. Remove from heat and whisk in fruit acid.
  6. Let cool completely before using.
  7. Fill short sweet tart shells with compote*.
  8. Mix diced pineapple, apricot glaze and vanilla paste.
  9. Top compote with vanilla pineapple.

*Compote can be made, cooled, and frozen so that you always have it on hand.