Ube Cheesecake tart

UBE CHEESECAKE MOUSSE

• Whip Festipak to medium peaks then set aside.
• Bloom gelatin powder to cold water.
• Make a pate a bomb Egg yolks, sugar and ube powder.
• Add the cream-cheese to the warm pate a bomb then mix until smooth.
• Melt the gelatin powder
• Fold-in whipped cream.
• Fill the half sphere silicone mold ¾ of the ube mousse then seal the mousse with the insert. Freeze overnight. 

• Heat the cream and the coffee in a pan until it just starts to boil.
• Whisk some of the hot cream into the yolks. Then add the rest and whisk together. 
• Stir over high heat until it reaches 85C. Immediately remove from the heat and pour over the chocolate. Leave that for a few minutes for the chocolate to melt and then whisk it well. 

• Mix all ingredients together, transfer to desired pan, lined with caramelized sugar and bake for 35 minutes in a bain-marie.
• Fill the cremeux into a half sphere silicone mold.
• Cut the flan with a round cutter then place on top of the cremeux.

• Melt the white chocolate and Montamix in microwave, mix until homogenous. Dilute the ube powder with the ganache then mix into the mixture

• In a mixer, using a paddle attachment, mix all the ingredients for 3 minutes or until homogenous. Transfer to a 12x16 pan Bake for 25 minutes at 180C or until cake test is done.

• Dilute the ube powder with the whole eggs, cream the softened butter, sugar and salt. Gradually add in the eggs followed by the flour. Mix until there’s no traces of flour. Chill the dough for 30 minutes then laminate to 3mm thick. Cut with the perforated tart mould. Bake in a perforated tray for 18 minutes at 160C.
• Spread a thin layer of white chocolate onto the tart shells. Fill the tart rings with the coconut ganache, coconut strings and ube cake base.

• Heat milk and glucose. Pour over the chocolate.
• Mix gelatin, Titanium Dioxide and Miroir Neutre a blend until smooth.
• Melt and divide the glaze into two. Color the half portion with purple colorant.
• Let it set at room temperature for 24 hours.
• Heat the glaze to 35C then pour onto the frozen mousse then dredge the bottom with desiccated coconut. Transfer on top of the tart.