How to Make Fruit Tacos

ho doesn’t like tacos? If you like savory ones, you will love fruit tacos filled with white chocolate whipped ganache and fresh berries! Yum!

Taco is traditional Mexican dish made of small corn or wheat flatbread wrapped around a filling. The pastry can be soft or crispy, and the filling is usually meat, vegetables, cheese, and some kind of a sauce. Tacos are eaten with hands.

Most food experts say that the first taco was invented a long time ago, somewhere between 1,000 and 500 B.C. At that time, the taco was more like an edible spoon and since then, it has evolved into the dish that we know and love.

It seems like Americans are eating billions of tacos a year, to be more accurate – 4.5 billion! Americans also love their “Taco Bell” – a chain of fast food restaurants that is visited by around half of the U.S. population once every 11 days! Imagine that!

What do you like to wrap in your tacos? Many enjoy them filled with chicken, beef and lettuce, and they can be made as vegetarian or vegan too. Today I’m making a bit different, sweet tacos! I am using almond sable pastry to make a wrap, and as a filling I’ll use my light white chocolate whipped ganache that I’ll top with delicious fresh berries. Yum! Let’s make some fruit tacos!

Fruit Tacos

by:Tereza Alabanda,The Pastry Maestra

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Prep. time : 30 minutes

Cook time : 15 minutes

Ready in 45 minutes plus cooling

Level : Basic

INGREDIENTS

Almond Sablé:

Butter 100g (3.5oz)
Sugar 55g (2oz)
Salt 1g (1/4Tsp)
All purpose flour 100g (3.5oz)
Almond flour 100g (3.5oz)
Eggs yolk 20g (0.7oz)

White Chocolate Whipped Ganache:

White chocolate 70g (2.5oz)
Gelatin 3g (1.5 sheets)
Glucose syrup 10g (2Tsp)
Cream 35% 250g (8.8oz)
Vanilla powder

Decoration:

Strawberries
Raspberries
Blackberries
Blueberries
Red currant
Kiwi

Directions

To make almond sablé place sifted flour into a food processor. Add almond flour, sugar, vanilla powder and salt, and pulse to combine. Then, add cold butter cut in cubes, and pulse until you get crumbly mixture. Add one egg yolk, and pulse a couple of more times until you make the dough.
Place the pastry onto a sheet of parchment paper. First press it with your fingers to flatten it a bit. Then place another sheet of parchment paper onto the pastry, and roll it to 3mm (1/8″) thickness using an adjustable rolling pin. Place everything in the fridge for about 20 minutes to chill.
When the pastry is chilled peel off the paper and cut out 6cm (2.3″) in diameter discs. Then place them onto 3cm (1.2″) in diameter aluminum pipe so they get taco shaped when baked. Bake tacos at 180°C (350°F) for about 10-15 minutes, until golden.
To make white chocolate whipped ganache, soak gelatin in cold water. As soon as the gelatin softens take it out and squeeze to get rid of the excess water. Place cream into a bowl, add glucose syrup and vanilla powder. Heat up this mixture in the microwave. Then, add soaked gelatin and stir until it melts. Put white chocolate into a bowl, and strain hot cream into the chocolate. Blend this with immersion blender until the mixture becomes uniform. Cover the mixture with cling film, and leave it in the fridge overnight.
To finish off white chocolate whipped ganache, put it into a bowl of a stand mixer fitted with whisk attachment and mix on medium speed until it becomes pipeable, but it should still be smooth.
First fill tacos with white chocolate whipped ganache. Then, top them with fresh berries.
There, your delicious fruit tacos are done! Enjoy!

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