*****Pineapple Globe Tartlets***

It is made of Pate Sucree tartlet, topped with pineapple curd, decorated with Bavarian cream and sugar
globe.

Recipe - 1. Pate Sucree -

Ingredients-All Purpose Flour - 250 gButter - 150 gSugar - 90 gEggs yolks - 4Salt - 4 g

Procedure -1. Cream butter and sugar together by hand until soft. 2. Add egg yolks one by one. Mix by
hand properly.3. Add all purpose flour spoon by spoon. Knead the dough.4. When the dough is kneaded
completely, flatten the dough and wrap it in the cling film. Keep it in the refrigerator for about 30
mins. 5. Remove the dough and roll it with a rolling pin. After forming a dough sheet, roll back this dough
sheet on the rolling pin 6. Put the tartlet moulds on the table. Roll out the rolled dough around the
rolling pin on it and gently press it inside the tartlet mould.7. Dock the dough. (Make holes inside the
dough in the tartlet mould with fork.)8. Preheat the oven at 180 Degree C. 9. Place a butter paper on the
tartlet mould. Add Chickpeas/Rajmah/Any other beans on it in order to put weight on the dough and
prevent it from rising.10. Bake the tarlets at 180 Degree C for 15-20 mins till the sides become golden
brown. 11. Remove them from the oven and let them cool.

2. Pineapple Curd - 

Ingredients-Sugar - 55 gSalt - 5gCanned Pineapple - 5 rings (Juice)Egg yolks - 5water - 30mlCorn flour -
15gButter - 90 g

Procedure -1. Make juice of the canned pineapple rings. Add some water to it if it is too viscous. 2. Add
sugar and salt to a heavy saucepan.3. Add pineapple juice and egg yolks to the saucepan and whisk well,
ensuring that the egg yolks are thoroughly incorporated. Turn the stove to medium heat.4. In a small
bowl, stir together the cold water and cornstarch with a fork, then add that to the sauce. Whisk
constantly to ensure nothing burns and that the sauce remains a uniform viscosity.5. Once the mixture
boils, remove from the heat while continuing to whisk. Whisk for another several minutes until the
mixture thickens to the point of leaving trails in the curd as you whisk.6. At that point, add the butter
and continue whisking until the butter is melted and thoroughly incorporated into the pineapple curd.7.
Keep it aside for cooling.

3. Bavarian Cream - 

Ingredients -Milk - 250 mlSugar - 80 gGelatin leaves -3 Cream - 250 gEgg Yolks - 5

Procedure -1. Whisk egg yolks and sugar together.2. Bloom the gelatin leaves.3. Whip the cream in a
chilled bowl till the soft peaks and keep it aside in the refrigerator. (Chill the bowl beforehand)4. Now
boil the milk on medium heat on the saucepan. 5. Add this milk to the egg yolk and sugar mixture, whisk
it and put it back in the saucepan on medium heat. 6. Bring it to boil. when it starts boiling even slightly,
remove from heat immediately. If you keep heating it, it will curdle.7. After removing from the heat, add
bloomed gelatin leaves. Mix it till gelatin is completely dissolved. 8. Keep it aside to cool.9. Once the
mixture has cooled completely, add it to the whipped cream and fold gently. Fold till all the mixture is
incorporated. Do not over-mix. Keep it aside for final assembly. 

Sugar Globe -

Ingredients -Powdered Sugar - 300 gCorn Syrup - 200 gWater - 70 g

Procedure -1. Heat the sugar, corn syrup and water in  saucepan.2. Keep the silicon half sphere mould
upside down. Apply some cooking oil on the outer domes of the mould.3. When the temperature of the
sugar mixture comes up to 150 degree C, remove it from the heat immediately. 4. Cool the mixture down
to 130 degree C.5. Pour it over the mould, make sure all the sides of the sphere are covered with the
sugar mixture.6. When the mixture cools slightly, take a cookie cutter and make a mark around the
sphere. 7. When the sugar hardens, cut the dome carefully. Make sure it doesn't crack. 8. Use it
immediately, or keep in the air tight container.

Reference Video for the sugar globe - https://youtu.be/kKTXzsjejEs

Assembly -1. On the tartlet, add pineapple curd.2. Pipe out Bavarian cream on it.3. Decorate with
pineapples and edible flower. 4. Keep the sugar globe on it. 

Your stunning dessert is ready!