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Rice tart with mango and coconut chips

The creamy rice tart with exotic mango and crunchy coconut chips from Boiron is a delicious dessert that takes you to tropical destinations.This recipe is for approximately 10 servings.

Ingredients

160gEggs
125gSugar
55gcornstarch
100gWater

200gFruit purée 100% Mango
70gFruit purée 100% Mango
220gPastry cream base

175g100% Calamondin fruit purée
220gPastry cream base

50gTagine spice mix
25gSugar

500gFruit purée 100% Mango
650gWhole milk
90gBomba rice
70gSugar
50gButter
1units.itemsVanilla pod

1400gFruit purée 100% Mango
75gCaster sugar
100gDextrose

5gsorbet stabilizer
350gMineral water

Preparation

  1. Mix all ingredients with a hand blender.
  2. Store in the refrigerator for up to 3 days.

  1. Bring to a boil over medium heat and cook everything by whisking the mixture until a shiny, smooth, and liquid texture is obtained.
  2. Remove from the heat and, if necessary, add the remaining puree.
  3. Then pour into a bowl, cover, and let cool to 4°C for about 12 hours.
  4. Take the cream out of the refrigerator and pour directly into the mixer.
  5. Mix with a whisk at medium speed until a smooth and shiny texture is obtained.

  1. Bring to a boil over medium heat and cook everything while whisking the mixture until a shiny, smooth, and liquid texture is obtained.
  2. Remove from the heat and, if necessary, add the rest of the puree.
  3. Then pour into a bowl, cover, and let cool to 4°C for about 12 hours.
  4. Take the cream out of the refrigerator and pour directly into the mixer.
  5. Mix with a whisk at medium speed until a smooth and shiny texture is obtained.

  1. Mix the ingredients.

  1. Open the vanilla pod and scrape it out.
  2. Mix the milk and mango puree, add the vanilla.
  3. Add the rice and cook over low heat for about 30 minutes.
  4. After cooking, add the sugar and butter.

  1. Mix all the dry ingredients together.
  2. Gradually add to the water, mixing with a whisk.
  3. Heat to 85°C to activate the stabilizer, let everything melt, and add the sugar.
  4. Then let cool, add the mango puree, and set aside for at least 12 hours.
  5. Add raspberry puree to a portion of the sorbet just before serving.

  1. Base of mango cream. Rice tart on top.
  2. Sprinkle with Tajine with sugar.
  3. A few dollops of green lime cream and strips of coconut.