Recipe: Exotic Jackfruit &
Sarawak Pepper Tart

exotic jackfruit & sarawak pepper tart
Celebrate Le Cordon Bleu Day with an exotic Jackfruit & Sarawak Pepper Tart this year!
As we celebrate Le Cordon Bleu Day, we bring you a culinary creation that reflects both tradition and innovation: the Exotic Jackfruit & Sarawak Pepper Tart. This fusion of tropical jackfruit and fragrant Sarawak pepper showcases our dedication to pushing the boundaries of flavor while honoring the timeless techniques that define Le Cordon Bleu’s legacy.

Preparation time: 90 minutes
Baking time: 18 minutes
Serves: 10 (1 tart of 20cm)

Ingredients

Sweet Pastry
  • 175g Flour
  • 65g Icing Sugar
  • 100g Butter
  • 2g Salt
  • 35g Eggs
  • 20g Almond Powder
  • 2g Toasted Sarawak Pepper Powder

Whip Mascarpone
  • 17g Gelatin Mass
  • 48g Sugar
  • 48g Whip Cream
  • 144g Mascarpone
  • 240g Cream
  • 4g Toasted Sarawak Pepper (whole crush with 1/4 of sugar)
  • 1nos Vanilla Pod
Exotic Compote
  • 140g Mango Puree
  • 25g Lime Juice
  • 10g Potato Starch
  • 15g Sugar
  • 5g Gelatin
  • 30g Water
  • 1/2 Lime Zest
  • 240g Jackfruit
  • 15g Old Ginger
Joconde Sponge
  • 31g Ground Almond
  • 31g Icing Sugar
  • 9g Cake Flour
  • 50g Egg
  • 30g Egg White
  • 9g Sugar
  • 6g Butter
  • 60g Passion Fruit

Glaze
  • 250g Absolute Crystal
  • 30g Water
Decoration
  • 150g White Chocolate
  • Gold leaf






Method

Sweet Pastry
  • Sieve all the powder
  • Mix butter and powder until fine sandy texture
  • Then add egg, mix until a dough formation
  • Roll to 4mm between baking paper, chill for 20 minutes
  • Shape it, bake it 16-18 minutes at 160°C 



Whip Mascarpone
  • Crush 1/4 of the sugar with the pepper
  • Boil the first ingredient and 48g of cream
  • Add gelatine, then blend it with the cold cream
  • Then blend in the mascarpone
  • Keep in the chiller until cool



Exotic Compote
  • Place the last 3 ingredients on baking tray and cover with cling film. Bake it at 120°C  for 15minutes
  • Mix the mango, lime juice, sugar and potato starch, then bring it to boil.
  • Add gelatine, then add the cook fruit
  • Place the mix into a dome shape mould
  • Freeze it


Joconde Sponge
  • Melt the butter
  • Sieve almond powder and icing sugar
  • Whisk eggs and sifted powder
  • Whisk the egg white and the sugar until soft pick
  • Fold both whisk preparation together, then fold in the flour
  • Then fold in the melted butter
  • Spread it on a tray
  • After baking, cut out a 18cm disk from it.

Assembling
  • Whisk up the mascarpone until medium pick
  • Fill up the bake tart half way with the whip mascarpone
  • Place the joconde and soak it with 60g passion fruit puree
  • Cover the sponge with the whip mascarpone
  • Boil glaze ingredients, then glaze the compote with it
  • Place the glaze compote in the center of the tart
  • Then pipe the whip mascarpone around the compote.

Decoration
  • Place the chocolate deco and the gold leaf.
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