Layered Blanc Feuilletine™ and Apricot Tart

Layered Blanc Feuilletine™ and Apricot Tart

Level:
Difficult
Makes:
Recipe for 4 tarts, 20 cm in diameter.

Apricot Compote

Used products: Apricot Compote

  • 13.8 oz
    frozen apricots
  • 1.0 lb
    apricot pulp
  • 3 pod(s)
    vanilla

Preparation: Apricot Compote

Heat to 40°C

Used products: Apricot Compote

  • 6.7 oz
    sugar
  • 0.2 oz
    NH pectin

Preparation: Apricot Compote

Combine and add

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

Almond Biscuit

Used products: Almond Biscuit

  • 6.0 oz
    whole egg(s)
  • 0.9 oz
    sugar

Preparation: Almond Biscuit

Heat to 50°C

Used products: Almond Biscuit

  • 6.0 oz
    almond paste 50%
  • 0.9 oz
    egg white

Preparation: Almond Biscuit

Beat with

Used products: Almond Biscuit

  • 1.2 oz
    flour
  • 1.8 oz
    cold melted butter
  • 0.1 oz
    baking powder

Preparation: Almond Biscuit

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

Used products: Blanc Feuilletine™ Crunch

  • Q.S.
    FNW-BLFE

Preparation: Blanc Feuilletine™ Crunch

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.

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.