Recipe: 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.

Recipe: Exotic Jackfruit &Sarawak Pepper Tart

Ingredients

Method

Recipe: Exotic Jackfruit &
Sarawak Pepper Tart