스위트 페스츄리

• Soften the butter in a kitchen mixer fitted with the paddle attachment,
  add the icing sugar and almond meal in followed by the whole eggs,
  fine salt and sieved flour last.
  Spread the dough between 2 plastic sheets and set aside to rest for at least 2 hours
  minimum in the refrigerator. Roll the dough down to 1.5mm and bake at 170℃.
  

파바나 커드

• Get the Pabana pulp to thaw at a temperature between 0℃ and 5℃.
  Combine all ingredients except the butter and gelatine in a mixing bowl and cook over
  bainmarie whisking constantly until the curd thickens.
  Stir the soaked and drained gelatine in the hot curd to dissolve.
  Cool the curd down to about 50℃ and gradually process the butter in with a hand blender.
  Cool down and clear.

스폰지

• Whip the egg whites to meringue with the caster sugar added in three batches.
  Delicately fold the together sieved icing sugar and almond meal with a rubber spatula.
  Spread the sponge on baking paper and bake at 145℃ for about 30 minutes.

패션 후르츠 글레이즈

• Get the passion fruit pulp to thaw at a temperature between 0℃ and 5℃.
  Take the pulp to the boil and cool down.
  Weight 200g of neutral glaze and stir the passion fruit in.

다크 초콜릿 크런치

• Melt the dark chocolate down with the pralin and hazelnut paste over bainmarie
  and stir the “paillet feuilletine” wafer crumbs in.

데코레이션

• Spread the bottom of the tart base with dark chocolate crunch,
  lay one Success sponge disc over and top the lot with Pabana curd filling the tart in a dome shape.
  Store the tarts aside in the refrigerator overnight to set.
  Glaze the tarts with passion fruit glaze and decorate with a thin cord of toasted coconut on the edge.