Autumn Zéphyr™ Tart
- Level:
-
Easy
- Makes:
-
Recipe for 25 individual tarts
Sweet Dough
Used products: Sweet Dough
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250 gbutter
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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)
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50 galmond powder
Preparation: Sweet Dough
Mix
Used products: Sweet Dough
-
420 gflour
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3 gbaking powder
Preparation: Sweet Dough
Add
Sheet out the dough (3 mm thick).
Line in tart moulds.
Texas Origin Pecan cream
Used products: Texas Origin Pecan cream
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70 gsugar
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100 gwhole egg(s)
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60 gbutter
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100 galmond powder
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100 gpecan praliné
Preparation: Texas Origin Pecan cream
Mix
Used products: Texas Origin Pecan cream
-
60 gUHT liquid whipping cream
Preparation: Texas Origin Pecan cream
Then add
Bake at 180°C (356°F) in the case of the sweet dough.
Mousse Zéphyr™
Used products: Mousse Zéphyr™
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1/2 pod(s)vanilla
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235 gUHT liquid whipping cream
Preparation: Mousse Zéphyr™
Infuse for 24 hours
Used products: Mousse Zéphyr™
Preparation: Mousse Zéphyr™
Cook at 80°C (176°F) and pour over
Used products: Mousse Zéphyr™
-
400 gwhipped cream
Preparation: Mousse Zéphyr™
At 25°C (77°F) add
Apple compotée
Prepare an apple compotée.
Place this apple compotée in the sweet dough shell.
Assembly
In the sweet dough, place the fruits based on the season.
Pipe the Zéphyr™ mousse and decorate with seasonal fruits.
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