Mango Sticky Rice Tart  

Ingredients

Rice Crispy

Coconut Custard

Coconut Whipped Ganache

Mango Coulis 

Mango Compote

Method

Rice Crispy

1. Melt together the cocoa butter and both chocolate couvertures. 
2. Add grapeseed oil and rice crispies then mix well.
3. Pour the chocolate rice crispy mixture into a 18cm diameter tart ring, then place a 14cm diameter cake ring in the middle to create a hollow centre, pushing the crispy mixture up the sides of the 18cm ring to create the boarder. 
4. Place the rice crispy tart shell in the chiller to harden.

Coconut Custard

1. In a pot, cook the glutinous rice. 
2. In a saucepan, heat milk, coconut purée, sugar and salt.
3. In a bowl, whisk together the eggs, egg yolk and cornflour. 
4. Pour a small amount of the hot coconut mixture into the egg mix to temper the eggs. Continue to pour in the coconut mix, whisking continuously.
5. Pour the mixture back into the sauce pan and cook until it reaches 82°C and then add the gelatin. 
6. Allow to cool before mixing with the cooked glutinous rice.

Coconut Whipped Ganache 

1. In a saucepan, bring the coconut milk, purée, salt, sugar and vanilla powder to a boil. 
2. Add in the gelatin mass, and emulsify with the white chocolate.
3. Mix in the cold Anchor Food Professionals™ Whipping Cream and keep chilled overnight. 

Mango Coulis

1. Mix 10g of the sugar with the pectin. 
2. In a pot heat the mango purée, remaining 10g of sugar and lime zest until it reaches 45°C. 
3. Whisk in the combined sugar and pectin. 
4. Sieve the mixture and cool to 40°C.

Mango Compote

1. Warm the mango coulis.  
2. Combine the coulis with diced mangoes and lime zest.

Assembly 

1. Spread coconut rice custard onto the rice crispy tart shell. 
2. Whip the coconut ganache until light and fluffy and then transfer into a piping bag with a 15mm round nozzle. 
3. Pipe the whipped ganache around the tart.
4. Place a green coloured chocolate ring in the centre of the tart.  
5. Decorate with mango compote and candied coconut curls.