Gourmet Pink Pitahaya & Coffee Chantilly Tart

A delicate 80g tart featuring a buttery sweet walnut shortcrust base, filled with smooth pastry cream and topped with a luscious coffee-infused Chantilly cream. The surface is beautifully adorned with a glossy pink pitahaya gelée, crushed walnuts, fresh mint, and a dusting of powdered sugar for a refined two-star gourmet presentation.

Steps

1. Prepare the walnut sweet shortcrust:
2. - Mix flour, powdered sugar, ground walnuts, and salt.
3. - Rub in cold butter until mixture resembles breadcrumbs.
4. - Add cold water gradually to form a dough.
5. - Wrap dough and chill for 30 minutes.
6. - Roll out dough to fit a small tart mold (~8 cm diameter), ensuring thickness to yield about 40g baked shell.
7. - Blind bake at 170°C (340°F) for 12-15 minutes until golden. Cool.
8. Prepare the pastry cream:
9. - Heat milk and half the sugar until warm.
10. - Whisk egg yolk, remaining sugar, and cornstarch until smooth.
11. - Slowly pour warm milk into yolk mixture, whisking constantly.
12. - Return mixture to low heat, stirring until thickened.
13. - Remove from heat, add vanilla, cover with plastic wrap, and cool.
14. Make coffee Chantilly cream:
15. - Whip heavy cream with powdered sugar and instant coffee until soft peaks form.
16. Prepare pitahaya gelée topping:
17. - Soften gelatin in cold water.
18. - Heat pitahaya pulp gently, dissolve gelatin in it.
19. - Allow to cool but not set.
20. Assemble the tart:
21. - Fill baked tart shell with a layer of pastry cream (~20g).
22. - Pipe or spread coffee Chantilly cream over pastry cream (~15g).
23. - Gently pour pitahaya gelée on top to cover surface thinly.
24. - Refrigerate 1 hour to set gelée and creams.
25. Garnish and finish:
26. - Sprinkle crushed walnuts evenly.
27. - Place mint leaves decoratively.
28. - Lightly dust the entire tart with powdered sugar.
29. Serve chilled. Total weight approx. 80g.