*INGREDIENTS:
°Roll(s) of shortcrust pastry: 1 piece(s)
+For the cream
°Sweet coconut milk: 20 cl
°2 g gelatine sheet(s): 2 piece(s)
°Whole liquid cream: 20 cl
°Grated coconut: 20 g
°Lime(s): 2 piece(s)
+For garnish
°Kiwi(s): 2 piece(s)
°Pineapple: 1 piece(s)
°Fresh mint: 2 sprig(s)
*DESCRIPTION OF THE RECIPE
1. FOR THE PIE
Preheat the oven to 180°C (th. 6).
Darken the dough in a pie pan, then place a disc of parchment paper inside and fill it with baking pellets. Then bake at 180°C for about 15 minutes.
Remove the leads and cool the dough to room temperature.
Soften the gelatin in a bowl of cold water. Zest the limes.
In a saucepan, gently heat the coconut milk, then dissolve the well-drained gelatin in it and mix. Then add the grated coconut, lime zest and leave to cool.
Using an electric whisk, whip the liquid cream (very cold) whipped cream, then fold it into the chilled piña colada cream. Then pour the preparation over the blind-baked tart base, then refrigerate for at least 1 hour.
2. FOR THE FINISH
Peel the kiwis and cut them into thin slices. Peel the pineapple and cut it finely. Leaf and chop the mint.
Arrange the slices of pineapple and kiwis alternately harmoniously. Finish with mint.
Enjoy !
