Share the Sunshine

Micro Mint Licorice™

Micro Mint Licorice™ boasts brilliantly bright green leaves adorned with delicate serrated edges. Revel in the captivating sweet anise flavor of this herb, which bursts with an exquisite aroma. Highly flavorful and aromatic, this charming microgreen not only serves as a fantastic garnish but also elevates the taste of a wide range of dishes. From salmon, scallops, and shrimp to soups, sorbets, chocolate desserts, and creative cocktails, Micro Mint Licorice™ is your versatile companion for enhancing flavor and adding a touch of elegance to your culinary creations. Micro Mint Licorice™ is available to be grown to-order, with lead times typically of 1 - 3 months. Reach out to your local produce supplier or our team at info@freshorigins.com for exact lead times.

Basil Blossom

Our Basil Blossom is amazingly aromatic with strong flavors of mint and basil. Its sprigs of dark purple basil flowers make it perfect for enhancing the look and taste of any cocktail. Basil Blossom is also perfect for a variety of dishes including Italian dishes, heirloom tomato salads and desserts. You can lay them flat or stand them tall for a uniquely beautiful presentation!

Edible Flower Basil Blossoms
Micro Mint Licorice™

TART DOUGH:

200 grams all purpose flour
80 grams powdered sugar
30 grams almond flour
1 gram fine sea salt
135 grams butter, cold, cubed
1 whole egg

COCONUT CREAM:

100 grams butter, room temp
100 grams granulated sugar
50 grams almond flour
50 grams coconut, desiccated
1 gram fine sea salt
2 whole eggs
2 grams vanilla extract
5 grams rum
10 grams all purpose flour

COCONUT STREUSEL:

45 grams butter, cold, cubed
10 grams coconut, desiccated
25 grams brown sugar
50 grams all purpose flour
Pinch of salt

VANILLA PASTRY CREAM:

320 grams milk
40 grams granulated sugar
1 vanilla bean
60 grams yolks
40 grams sugar
30 grams cornstarch
60 grams butter

MACERATED PINEAPPLE:

100 grams pineapple, fresh, cubed
1 gram lime zest, grated
1 gram ginger, fresh, grated
10 grams agave syrup

MERINGUE

100 grams egg whites
150 grams granulated sugar

Instructions

TART DOUGH:

Mix the dry ingredients; add the butter and mix until a sandy texture is achieved.
Add the egg and mix just until incorporated.
Wrap the dough in plastic and chill for at least one hour.
Roll out the dough to 3 mm.
Cut into circles and line the tart rings

COCONUT CREAM:

Mix the soft butter, sugar, almond flour, coconut, and salt until incorporated
Gradually add the eggs and mix until combined and homogeneous.
Add the vanilla extract and rum, mix until combined.
Add the sifted flour and mix to incorporate.

COCONUT STREUSEL:

Mix all the dry ingredients to combine.
Add the butter and mix just until crumbly.

VANILLA PASTRY CREAM:

Bring the milk, sugar, and scraped vanilla bean to a boil
Combine the sugar and cornstarch, mix into the yolks until smooth.
Temper the hot milk into the yolk mixture and mix until combined.
Place back on the heat and bring to a boil while constantly mixing.
While constantly mixing, continue to boil for an additional minute.
Mix in the butter until homogeneous.
Cover directly with plastic wrap and chill.

MACERATED PINEAPPLE:

Combine all ingredients and allow mixture to macerate for at least 1 hour.

MERINGUE:

In a standing mixer, whip the whites until frothy.
Gradually add the sugar and continue whipping on high speed.
Whip until stiff and shiny.

ASSEMBLY:

In the prepared raw tart shells, pipe the coconut cream halfway full.
Place some cubed pineapple in the center and sprinkle the coconut streusel on top.
Bake at 160°C/320°F for 22-25 minutes, or until golden. Allow to cool.
Mix the chilled pastry cream until smooth. Pipe a small mound, about 4cm in diameter, in the center of the cooled tarts.
Pipe the freshly prepared meringue in a decorative fashion on top of the tart. Place in a preheated 220°C/428°F oven for about 3-5 minutes, until the meringue is toasted.
Finish with the macerated pineapple, Fresh Origins® Basil Blossom and Fresh Origins® Micro Mint Licorice™.