spring tart
Difficulty level
Ingredients
| TOP FROLLA | g 500 |
| unsalted butter 82% fat | g 200 |
| confectioner's sugar | g 50 |
| eggs | g 50 |
Preparation
mix
all the ingredients in the planetary mixer with
leaf until you get a well dough
amalgamated Put between two sheets of paper from
oven and roll out to a thickness of 1 5 mm,
blast chilled then cut into strips
and lining the micro-perforated rings for
single portions, with the cookie cutter print the
base and cook on a micro-perforated tray
170
degrees for 15 minutes
Ingredients
| raspberries purée | g 125 |
| strawberry purée | g 125 |
| water | g 25 |
| LILLY NEUTRO | g 50 |
Preparation
Mix
the Lilly Neutro with pulp
heated in microwave Mix with a
hand blender until a mixture is obtained
homogeneous Pour into silicone molds a
hemisphere Ø 4 cm/ 3 cm and freeze
Unmould and gelatinize before placing
in the center of the tartlet
Ingredients
| AVOLETTA | g 500 |
| flour | g 50 |
| VIGOR BAKING | g 3 |
| cornstarch | g 30 |
| egg whites | g 370 |
| unsalted butter 82% fat | g 80 |
| SINFONIA CIOCCOLATO BIANCO | g 150 |
Preparation
Mix and sift the powders
avoletta, flour, corn starch and
baking). melt the chocolate,
insert the soft butter e
make a ganache. Merge the
powdered egg whites then
add the ganache . Knock down
on baking sheet lined with parchment paper
oven and cook at 180 180°C for 12
about 15 minutes
Ingredients
| TOFFEE D'OR CARAMEL | To Taste |
Preparation
arrange a thin layer of toffe d'or caramel on the bottom of the tartlet
Ingredients
| full-fat milk (3,5% fat) | g 500 |
| GLUCOSIO | g 20 |
| LILLY NEUTRO | |
| SINFONIA CIOCCOLATO BIANCO | g 330 |
| Mascarpone cheese | g 300 |
| Fresh cream | g 750 |
| JOYPASTE VANIGLIA MADAGASCAR/BOURBON | g 25 |
Preparation
Warm up
slightly fresh milk with the
glucose, add the Lilly Neutral then the
white chocolate and make a ganache
Insert the mascarpone and finally the cream
at a temperature of about 55°C
obtain a liquid mixture to be matured
in the fridge for a whole night The day
following, whip lightly in the planetary mixer
with whip
Ingredients
| lime juice | g 300 |
| lemon juice | g 300 |
| grated lime zest | g 15 |
| Basil | 8 |
| ZUCCHERO INVERTITO | g 125 |
| caster sugar | g 125 |
| rice starch | g 65 |
Preparation
Mix
juices with syrup
invert sugar, the basil leaves and the
zests Mix the mixture and bring to
5050°C Add the sugar mixed with
the rice starch Bring to the boil, cook for
2 minutes, cool
Pour into the bottom of the
tartlet a thin layer of
Toffee D'Or Caramel, place a disk of
Financier then get flush with the tartlet with the
soft compote of lime and lemon. Set up
lightly the namelaka and make a daisy a
six petals on a sheet of acetate (keep the same
diameter of the tartlet). With another sheet of acetate,
lightly crush the daisy (to flatten it)
and break down into the negative. Unmold and spray with
neutral jelly. Place on the tartlet and finish
with the hemisphere of raspberry and strawberry jelly arranged
in the center.
Pastry chef and Chocolatier
