Banana Kiwi Sunny Tart

Making the recipe

Frozen puree without added sugar Banana

Frozen puree without added sugar Kiwi 100% fruit

Ingrédients

Banana puree – 300g
Kiwi puree – 200g
Egg yolk – 300g
Whole egg – 335g
Sugar – 280g
Gelatin – 7g
Soft butter – 300g
Salt – 5g

Soak the gelatin in the water (if powder, soak it into 35g of water)
In a pot bring your banana and kiwi puree to the boiling point.
In a separate bowl wisk together the egg yolk, whole eggs and the sugar.
Poor a half of your puree on the egg mix and mix it to temper them
Put back the whole mix in the pot and cook it while mixing until you reach the boiling point. (keep mixing for 3 minutes when is boiling if you use regular eggs to sterilize your mix).
Remove the pot from the heat and add the gelatin, then put the mix in a mixing bowl.
Cool down the mix in the fridge until it
reaching 133°F / 45°C.
Finish the mix blitzing the butter into the mix with a hand blender.
Pipe the mix in a half sphere mold of 70 millimeters and freeze it.
Ingrédients

Kiwi puree – 500g
Agar – 6g
Sugar – 20g
Half vanilla pod
Salt – 3g

In a pint container mix the sugar with the agar.
In a pot bring the kiwi puree, vanilla and salt at 45°C/ 113°F.
Add the sugar mix and bring it to boil to
activate the agar.
Leave the mix set on a sheet-tray.
When set, put the mix in a mixer and mix it until smooth texture.
Pipe the mix in the bottom on the tart.
Ingrédients

Egg yolk – 60g
Egg white – 90g
Flour – 60g
Sugar – 90g

In a machine bowl whip the egg white and add the sugar to make a light French meringue.
When the meringue is done, use a spatula to fold the flour into the mix.
Finish the sponge slowly folding the egg yolk into the mix.
Bake it on a quarter sheet-tray at 170°C/335°F.
When cool down cut a ring of 60 millimeters.
Place the ring on the kiwi gel.
Ingrédients

Gelatine – 24g
Water – 150g
Sugar – 300g
Glucose – 300g
Condence milk – 200g
White chocolate – 300g
Green color
Yellow color

Soak the gelatin in water (if powder, 120g of water).
Boil the water, sugar and glucose.
Pour in a bowl, over the chocolate and condense milk.
Add the gelatin.
Blitz the mix and reserve in the fridge.
When set, divide the mix in two parts, one green and one yellow.
Add a bit of green glaze in the yellow glaze, mix a little bit to have a marble effect.
Then glaze the banana and kiwi curd
And put the curd in the middle of the tart.
Ingrédients

Cream – 200g
Half vanilla pod
White chocolate – 84g
Gelatine – 7g
Cream – 400g

Soak the gelatin in the water (if powder, soak it into 35g of water).
In a pot, boil the cream and the vanilla
Pour the cream in a bowl with the chocolate.
Add the gelatin.
Finish to add the cold cream and blitz the mix with a hand blender.
Reserve the mix in the fridge overnight.
Whip the mix with the machine until chantilly texture.
Pipe the ganache around the curd with a « little saint honore tips
Ingrédients

Sugar – 400g
Flour – 200g
Banana puree – 200g
Butter – 200g

In a machine bowl cream the soft butter with sugar.
When creamy and smooth add the flour and finish with the butter.
Reserve in the fridge overnight to set the mix before use.
Spread a fine layer on a mat and bake it until it gets golden color.
Take the tuiles off from the mat and give them the shape you want.
Then place it on top of the tart.

Killian GUILLOTIN

Killian Guillotin born and raised in Brittany, France. In 2009 he began to work as pastry apprentice while earning his diplomas in pastry and bakery with focus on pastry, chocolate, confectionery and ice cream skills. He also received his BTM (Brevet Technique des Metiers) which is a French vocational qualification issued by the Chamber of Crafts (Chambre de Métiers et de l’Artisanat) for specialized skilled workers in specific trades, such as patisserie.

In 2016, Killian moved to London to explore the pastry world outside of France, working in different places like Harrods, the Goring Hotel and the Shangri-La Hotel. In 2022 he moved to the USA to join Restaurant Gary Danko in San Francisco where he has been able to bring my own vision of pastry to life within Gary Danko’s award-winning cuisine.