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First of all I would like to explain the reason for the name of these delicious tarts. A very good friend of mine, Monica, once asked me to come with her to taste a cake in order to clone it one day. So we went to Arnaud Larher’s pastry shop, Best Worker of France 2007, 53, rue Caulaincourt in Paris in the 18th district. I invite you to rush there! Everything is delicious and very original. We stuffed ourselves with macaroons (I thought I couldn’t eat them anymore), lemon mille-feuilles and especially small Bahia tarts, the object of our visit! I loved it right away. So I decided to make a new version (a little different because I use passion fruit instead of mango and I don’t know their secrets) of these little wonders. I did everything in my own way, always noting everything and I propose you today the fruit of this research. So yes, it’s a bit long to do, but nothing too difficult though!
And what is in my Olinda tarts? A crispy pastry base, a passion fruit and lime cream, a coconut, muscovado sugar and vanilla crunch, another layer of cream, all topped with a caramel whipped cream disk covered with a milk chocolate mirror… Ouch!
For your information: I chose Olinda as my name, because it is a beautiful Brazilian city.
Recipe for Olinda tarts (for 6 tarts):
Sweet dough: (there will be some left, in this case you can freeze or halve the proportions!)
-210g of flour
-125g unsalted butter in pieces
-25g almond powder
-50g beaten egg
-1 pinch of salt
-35g icing sugar
Passion fruit and lime cream:
-135ml of passion fruit puree
-120g of egg yolks
-200g of sugar
-190g of soft butter
-1 sheet of gelatin
-1 lime (zest only)
Coconut crunch:
-125g of dried grated coconut
-50g of sugar
-50g of muscovado sugar
-80g of egg whites
-1 teaspoon of liquid vanilla extract
Mascarpone and caramel whipped cream:
-250g of mascarpone
-125g of whole cream
-150 of caramel sauce (recipe HERE)
Milk chocolate mirror:
-200g of milk chocolate (I took Ghana de Cacao Barry)
-50g of milk
-75g of whipping cream
-10g of butter
Prepare the sweet pastry:
Put the ground almonds, icing sugar, flour, salt and butter in pieces in the bowl of the kneader.
Sand the mixture to incorporate the butter with the “k” of the food processor. Or by hand!
Add the beaten egg ahead of time and mix just to incorporate it, but no more!
Put a ball of dough on parchment paper and put a second sheet of paper on it. Spread with the roller without adding flour, everything stays clean!!
Roll out the dough quite thinly and line with 8 pie circles cm, making sure to flatten the dough at the bottom of the circle. The right angle must be perfect!
Cut the excess dough by passing a knife around the circle!
Do the same for all the circles!
Prick the bottom of the dough with a fork on all the circles.
Then place a sheet of cling film(SPECIAL MICRO-ONDE COOKING!!) on top of the dough.
Fill with flour by pressing down to fill the bottom at right angles!
And close like a little bundle.
At this stage, we have small perfectly dark circles!
Let it rest on a baking sheet lined with parchment paper in a cool place for one hour.
Preheat the oven to 180°C.
Bake for 15 minutes at 180°C with the bag of flour, then after some time, remove the bag by simply pulling upwards. Remove all the bags in this way.
Carefully remove the pastry bases as well. Put the dough back in the oven for 15-20 minutes, watching.
We then obtain dough bases ready to be filled with delicious chocolate cream!
If you have done the job right, you can see the right angle!
Prepare the passion fruit and lime cream:
Add the yolks, sugar and passion fruit puree (this is the same bottle as the passion fruit pasta recipe HERE). Mix well with a whisk.
Place in a double boiler and bring to 88°C while stirring.
Add the zest of the lime (only the zest, so just the surface, not the whole lemon as I’ve seen it done before by a friend! Chloe, if you recognize yourself…).
Also add the gelatin sheet soaked in cold water.
Remove from heat and add butter.
Let cool with cling film on contact. Once cooled, whisk the creamy mixture to a creamy consistency.
Prepare the coconut crunch. Place coconut, sugar and muscovado sugar in a bowl.
Mix well and add the 80g of egg whites.
Add the liquid vanilla and mix well.
Put on a parchment paper.
Spread between two sheets of parchment paper to a very thin layer.
Remove the paper from the top and transfer to a baking sheet and bake for 15 minutes at 180°C. The crunch should be well ambered.
Cut with a smaller cookie cutter than the one you will use for the tarts. If necessary, the circle can be tapped with a hammer. This can be helpful as the crunch hardens quite quickly. But don’t panic, it will be just fine once incorporated into the creamer! There will be a lot of pieces left. I’m not too worried about them! They will be devoured or kept in an airtight box to be put in chunks on ice creams, for example the coconut one (recipe HERE)!
Fill half of the tarts with the creamy mixture.
Place a disk of coconut crunch.
Cover with creamy mixture.
Put the tarts in the fridge.
Prepare the whipped cream disks:
Put the caramel (cooled), mascarpone and cream in a cold bowl.
Whip up into a whipped cream. You can also make it with a syphon and use less mascarpone.
Spread a first layer on the inside of circles slightly smaller than the circles of the dough gifts.
Then fill the circles to the brim, scraping off any excess with a knife.
Put in freezer for 3 hours.
Remove the hair using a hair dryer (or a heat gun, it goes faster!).
Return the disks to the freezer for 20 minutes while you prepare the milk chocolate mirror.
Melt the milk chocolate by pouring the simmering cream and milk over it.
Mix starting from the center and working outward. Add the butter.
Place the whipped cream discs on a wire rack, then pour in the chocolate mirror (it must not be hot or it will run too quickly and melt the disc).
Take the disk with a palette knife and place it gently in the center of a tartlet.
Chill the tarts until ready to serve.
