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.

Medium 90 min 320 cal
Steps

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

Ingredients

For the Walnut Sweet Shortcrust (Masa Quebrada): - 25g all-purpose flour - 10g unsalted butter, cold - 7g powdered sugar - 5g finely ground walnuts - Pinch of salt - 2ml cold water For Pastry Cream (Crema Pastelera): - 40ml whole milk - 10g sugar - 1 egg yolk - 3g cornstarch - 2ml vanilla extract For Coffee Chantilly Cream: - 30ml heavy cream - 5g powdered sugar - 1g instant coffee powder For Pitahaya Pink Gelée Topping: - 25g fresh pink pitahaya pulp - 5g sugar syrup (for glazing) - 1g gelatin sheet (or equivalent powder gelatin) Garnish: - 5g crushed walnuts - 2 small fresh mint leaves - Powdered sugar for dusting

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