Summer Zéphyr™ Tart
- Level:
-
Medium
- Makes:
-
Recipe for 25 individual tarts
Sweet Dough
Used products: Sweet Dough
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250 gbutter
-
170 gconfectioner's sugar
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2 gsalt
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2 gliquid vanilla
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100 gwhole egg(s)
-
50 galmond powder
Preparation: Sweet Dough
Mix
Used products: Sweet Dough
-
420 gflour
-
3 gbaking powder
Preparation: Sweet Dough
Ajouter
Sheet out the dough (3 mm thick).
Line in tart molds.
Marcona Origin Almond cream
Used products: Marcona Origin Almond cream
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70 gsugar
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100 gwhole egg(s)
-
60 gbutter
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100 galmond powder
Preparation: Marcona Origin Almond cream
Mix
Used products: Marcona Origin Almond cream
-
60 gUHT liquid whipping cream
Preparation: Marcona Origin Almond cream
Then add
Bake at 180°C (356°F) in the case of the sweet dough.
Zéphyr™ Mousse
Used products: Zéphyr™ Mousse
-
1/2 pod(s)vanilla
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235 gUHT liquid whipping cream
Preparation: Zéphyr™ Mousse
Infuse for 24 hours
Used products: Zéphyr™ Mousse
Preparation: Zéphyr™ Mousse
Cook at 80°C (176°F) and pour over
Used products: Zéphyr™ Mousse
-
400 gwhipped cream
Preparation: Zéphyr™ Mousse
At 25°C (77°F) add
Red fruit compotée
In a 30°Brix syrup, add a mix of red fruit chunks.
Strain and place fruits in the sweet dough shell.
Assembly
In the sweet dough shell, dispose the fruits depending on the season.
Pipe the Zéphyr™ mousse and decorate with seasonal fruits.
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