Pina Colada Tart (Lactose-Free) by Chef Richard Hawke

Home  Recipes  Pina Colada Tart (lactose-free) by Chef Richard Hawke
Pina Colada Tart (lactose-free) by Chef

Richard Hawke
December 26, 2021  1416
(This recipe appeared in the Fall 2021 issue of Pastry Arts Magazine)
Originally from Sydney, Australia, Richard Hawke discovered his love for
pastry during an apprenticeship with a French pastry chef in his home city.
Inspired by this experience, he traveled to Lyon, where he landed a job with
Jérôme Langillier (Champion du Monde de Pâtisserie, 2009). Hawke
continued to hone his pastry skills at various pâtisseries in the region, then
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continued to hone his pastry skills at various pâtisseries in the region, then
took a position teaching at l’Ecole Nationale Supérieure de la Pâtisserie, the
school founded by Yves Thuries and Alain Ducasse, where he deepened his
knowledge in all aspects of his profession.
Today, Richard teaches master classes at the finest pastry schools around the
globe and works as a consultant for international clients. He specializes in
allergen-free baking, and has just released his first book, ADAPT: A Unique
Pastry Concept (ICEP Publishing, 2021), which features a collection of
Hawke’s recipes, each presented in three different versions: gluten-free,
vegan and lactose-free. Ingredients include both gram amounts and
percentages to enable readers to understand and adapt the recipes easier.
The book is written in English and French, and includes beautiful
photographs of his elegant desserts.
ADAPT is available at www.icephotelschool.com/adapt-the-book. Following

is the lactose-free version of a recipe from the book – you will find the full
vegan and gluten-free versions as well as percentages in the book.
Makes about 16 (using 2.7ʺ/7 cm diameter x 0.78ʺ/2 cm high tart rings)
Almond Shortbread (lactose-free)

234 g brown rice flour
74 g cornstarch
3.5 g guar gum (Louis François)
119 g confectioners’ sugar
40 g almond powder
3 g salt
122 g coconut oil (odorless), melted to (25-30˚C)
66 g eggs
37 g water
1. In a stand mixer using the paddle attachment, mix the dry ingredients with
coconut oil (melted to 77-86˚F/25-30°C) to form a mixture with a sandy
texture. Add the remaining ingredients. Roll out between two sheets of
parchment paper to 0.12ʺ (3 mm) thick, then refrigerate (or freeze) for use.
2. Line 2.7ʺ/7 cm diameter x 0.78ʺ/2 cm high tart rings and bake at 302˚F
(150°C) for 15 minutes. Cool.
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Almond Cream (lactose-free)
100 g confectioners’ sugar
100 g almond powder
100 g grapeseed oil
100 g eggs
1. Mix dry ingredients together and add oil. Mix in eggs to finish. Pipe 20 g
into each par- baked shell and bake at 338˚F (170°C) for 15-20 minutes.
2. Remove from the oven and flatten tops.
Lime Cream (vegan)

185 g water
60 g lime puree (Capfruit)
3 g pectin NH (Louis François)
6 g Souflix thickener (Louis François)
6 g citrus fiber
72 g superfine granulated sugar
48 g cocoa butter
20 g coconut oil
1. Heat water and puree to 122˚F (50˚C). Add pectin NH, Souflix, citrus fiber
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1. Heat water and puree to 122˚F (50˚C). Add pectin NH, Souflix, citrus fiber
and sugar and blend to remove lumps. Heat to 185˚F (85˚C), whisking
constantly. Pour onto cocoa butter and coconut oil and emulsify with hand
blender.
2. Refrigerate (39˚F/4˚C) overnight before piping.
Pineapple Brunoise (vegan)

Fresh pineapple, as needed
Raw (unrefined) sugar, as needed
Lime zest, as needed
Vanilla bean, as needed
1. Cut pineapple into a 0.2ʺ (5 mm) dice. Taste and add sugar and lime zest
accordingly. Allow to macerate in refrigerator for 1-2 hours.
2. Before using to decorate tarts, strain to remove excess water.
Coconut Mousse (lactose-free)

497 g coconut puree (Capfruit)
56 g gelatin mass (200 bloom)
98 g egg whites, pasteurized
49 g superfine granulated sugar
1. Heat the puree to 68-77˚F (20-25°C0.
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1. Heat the puree to 68-77˚F (20-25°C0.
2. Melt the gelatin mass to 104˚F (40°C) before adding to the puree. Heat the
coconut oil to 104˚F (40°C) and pour into puree mixture before
emulsifying with hand blender.
3. Whip the whites with the sugar to form a creamy meringue. Fold the
meringue into the cooled (68-71˚F/20-22˚C) base.
4. Fill Pavoni PX3208 molds with mousse, then blast-freeze.
Assembly
Desiccated coconut, as needed
Silver luster dust, as needed
Silver leaf, as needed
1. Spread Lime Cream onto baked Almond Cream and smooth. Place strained
Pineapple Brunoise on top.
2. Place coconut and luster dust into a sealed container before shaking to
create silver coconut.
3. Remove Coconut Mousse from freezer and heat surface with a heat gun.
Pat silver coconut directly onto mousse before placing on top of the tart.
Finish with silver leaf.
Use QR code for access to

vegan and gluten-free
versions of this recipe.
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Home  Recipes  Pina Colada Tart (lactose-free) by Chef Richard Hawke

Pina Colada Tart (lactose-free) by Chef

ADAPT is available at www.icephotelschool.com/adapt-the-book. Following

Makes about 16 (using 2.7ʺ/7 cm diameter x 0.78ʺ/2 cm high tart rings)

Almond Shortbread (lactose-free)

2. Remove from the oven and flatten tops.

Lime Cream (vegan)

2. Refrigerate (39˚F/4˚C) overnight before piping.

Pineapple Brunoise (vegan)

2. Before using to decorate tarts, strain to remove excess water.

Coconut Mousse (lactose-free)

1. Heat the puree to 68-77˚F (20-25°C0.

4. Fill Pavoni PX3208 molds with mousse, then blast-freeze.

Use QR code for access to

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