Layered Blanc Feuilletine™ and Apricot Tart

Fall / Winter

Layered Blanc Feuilletine™ and Apricot Tart

Created by
  • Martin Diez
    Chef Pâtissier Barry Callebaut CHOCOLATE ACADEMY™ Center France
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 3
Dosage
Recipe for 4 tarts, 20 cm in diameter.
Recipe components

Apricot Compote

IngredientsPreparation
  • 390g
    frozen apricots
  • 470g
    apricot pulp
  • 3pod(s)
    vanilla

Heat to 40°C

  • 190g
    sugar
  • 7g
    NH pectin

Combine and add

Cook at 103°C.
Leave to cool at 20°C. 
Cover the shortcrust pastry bases with the apricot compote.

Almond Biscuit

IngredientsPreparation
  • 170g
    whole egg(s)
  • 25g
    sugar

Heat to 50°C

  • 170g
    almond paste 50%
  • 25g
    egg white

Beat with

  • 35g
    flour
  • 50g
    cold melted butter
  • 3g
    baking powder

Add

Bake at 180°C in 16 x 4.5 cm rings for 12 minutes.
Cut the almond biscuit into 1cm-thick slices.
Place them on top of the apricot compote.

Blanc Feuilletine™ Crunch

IngredientsPreparation
  • Q.S.
    Blanc Feuilletine™

Heat some Blanc Feuilletine™ at 30°C and then spread a layer of the mixture on to the almond biscuit in the 16 cm rings.

Zéphyr Mousse

IngredientsPreparation
  • 200g
    milk
  • 60g
    egg yolks
  • 37g
    sugar

Make a custard. 
Cook at 85°C.

Pass through a conical strainer and pour onto

  • 690g
    whipped cream 35%

At 25°C, add

Assembly

Top the Blanc Feuilletine™ crunch with the Zéphyr™ mousse in the 16 cm rings.
After freezing the dessert, spray with a mixture of 50% cocoa butter and 50% Zéphyr™ White Chocolate.
Spray the mixture at 45°C to obtain a smooth, velvety finish. 

Make the shortcrust pastry bases and spread with a layer of Mycryo® Cocoa once cooked. Leave to cool.