Es Teler Mini Tart brings the signature flavors of traditional es teler into a beautiful and practical mini tart. A crisp tart shell is filled with a smooth and creamy filling, complemented by avocado, young coconut, and jackfruit for a distinctive texture and aroma.
Shell Ingredients:
La Kreiva Tart Shell 5.7 cm
Pandan Pastry Cream Ingredients:
300 ml UHT milk
2 egg yolks
60 g Haan Fiesta Icing Sugar
20 g Haan Maizena
2 g pandan paste
1 g salt
20 g unsalted butter
Method:
- Combine all ingredients except the butter.
- Cook over medium heat until thickened and bubbling.
- Add the butter and stir until well combined. Set aside.
Avocado Mousse Ingredients:
2 ripe avocados
80 g Haan Fiesta Icing Sugar
300 g Haan WhipTopp, whipped
1 tbsp lemon juice
25 g gelatin mass (5 g gelatin + 20 ml cold water)
2 drops avocado paste
Method:
- Blend the avocado, Haan Fiesta Icing Sugar, and lemon juice until smooth.
- Add the melted gelatin and mix until well combined.
- Fold into the whipped Haan WhipTopp until fully incorporated.
- Add the avocado paste and refrigerate.
Jackfruit Compote Ingredients:
145 g jackfruit, diced
30 g Haan Palm Sugar
50 ml water
1 pandan leaf
1 g salt
Method:
Cook all ingredients until slightly thickened. Set aside to cool.
Coconut Jelly Ingredients:
200 ml coconut milk
30 g granulated sugar
5 g plain agar-agar
Method:
- Combine all ingredients and bring to a boil.
- Pour into a mold and let cool.
- Once chilled, grate into thin shreds resembling shredded young coconut.
Clear Mirror Glaze Ingredients:
100 g granulated sugar
100 g water
60 g gelatin mass (10 g gelatin + 50 g cold water)
10 g glucose
Method:
Heat all ingredients until boiling. Remove from the heat and let cool.
Assembly:
- Prepare the La Kreiva Tart Shell and fill with pandan pastry cream.
- Add the jackfruit compote and coconut jelly until they cover the pandan pastry cream.
- Top with the avocado mousse and smooth the surface.
- Prepare a round mold that fits the tart shell and fill it with avocado mousse.
- Add coconut jelly and jackfruit compote to the center, then freeze.
- Once frozen, unmold and coat with the clear mirror glaze. Place on top of the tart shell.
- Garnish with diced fresh jackfruit and shredded coconut jelly, then add mint leaves. Serve.
