Tropical tartlets with coconut, lime and passion fruit

1. Preheat the oven to 160°C, convection mode. Greased and lined with parchment paper a rectangular mould of 20x25cm.
2. To make the Beurre Noisette, boil the butter in a saucepan until it becomes a golden-brown colour. When it is ready, you should also notice a nutty aroma. Strain through a cheese cloth into a bowl and cool to 50 ̊C.
3. Combine the icing sugar, hazelnut flour, whole wheat flour and salt in a bowl. Add the egg white and whisk together by hand.
4. Finally add the Beurre Noisette and continue to mix with a whisk until fully incorporated.
5. Transfer the mixture into the mould and bake for approximately 18 minutes, until golden brown. Set aside to cool down. Cut out the financier with a square cookie cutter of 6 cm and place one square inside each tartlet.

Lime and vanilla curd

1. Soak the gelatine sheets in a bowl of cold water.
2. Heat the lime juice in a saucepan without boiling. Place the eggs, sugar and lime zest into a bowl and while stirring constantly with a fine whisk, slowly pour the hot lime juice into the eggs. Mix well and return to the same saucepan. Place back on the heat and cook to a light anglaise, bringing it to approximately 85 ̊C, stirring constantly with a rubber spatula.
3. Strain the cream into a measuring cup and add the drained gelatin sheets. Mix with a hand blender, then cover with clingfilm pressed on top of the crémeux and let cool down to 35-40°C.
4. Incorporate the vanilla seeds, then little by little the butter, mixing constantly with the hand blender to obtain a velvety, smooth cream. Cover with clingfilm pressed on top and put in the fridge overnight.

Waina 35% white chocolate and coconut namelaka

1. Soak the gelatin sheets in cold water.
2. Melt the white chocolate to 45°C. Heat the coconut puree with glucose syrup without boiling and add the gelatin sheets.
3. Pour the hot coconut puree over the chocolate in three times, stirring with a spatula in a circular pattern until the cream is well combined, smooth and glossy.
4. Pour the cream into a mixing glass or a measuring cup and mix with a hand blender to obtain the best and most silky smooth consistency.
5. Add slowly the cold heavy cream, mixing with the hand blender. Cover with clingfilm pressed on the top of the cream and put in the fridge overnight.

Inspiration passion fruit ganache

1. Heat the milk with the glucose syrup in the microwave without boiling.
2. Pour over the melted Inspiration passion fruit couverture (45°C) in three times, stirring with a spatula in a circular pattern until the ganache is well combined, smooth and glossy.
3. Pour the ganache into a mixing glass or a measuring cup and mix with a hand blender to obtain the best and most silky smooth consistency.
4. Cover with clingfilm pressed on the top of the ganache and leave to room temperature overnight. The result is a creamy, velvety ganache with a spreadable texture. It will be the macaron filling.

Passion fruit macaron

1. Place the icing sugar, almond meal and natural yellow food coloring into a food processor and grind to a fine powder. Sieve into a bowl and discard any big pieces of almond that can't be sifted.
2. Whisk the egg whites with a freestanding mixer with balloon whisk attachment on medium speed. Once the whisk starts to leave tracks in the egg whites, add caster sugar little by little.
3. Turn the speed up to high and whip until stiff peaks form and the mixture is thick and shiny.
4. Using a spatula, carefully fold the meringue into the dry mix until the batter becomes honey-like consistency. Transfer batter into a piping bag fitted with a round tip (Wilton n°12) and pipe small shells onto baking tray lined with parchment paper or silicone baking mat. Tap the tray once you have finished piping to level the surface of the macaron.
5. Wait until the shells become completely dry before baking.
6. Bake at 140°C for about 10 minutes in the preheat-oven (convection mode). Leave at room temperature to cool.

Assembly and decoration

1. Fill the tartlets with the lime and vanilla curd and put in the fridge overnight.
2. Transfer the white chocolate and coconut namelaka into a disposable piping bag fitted with small St.Honoré tip (deBuyer n°20) and pipe over the lime curd.
3. Fill the macaron with the Inspiration passion fruit ganache using a round tip (Wilton n°12) and put over the namelaka.
4. Finish the decoration with Dulcey chocolate crunchy pearls, tempered Inspiration passion fruit discs and pansy flowers.