Summer Zéphyr™ Tart

Spring / Summer

Summer Zéphyr™ 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 2
Dosage
Recipe for 25 individual tarts
Recipe components

Sweet Dough

IngredientsPreparation
  • 250g
    butter
  • 170g
    confectioner's sugar
  • 2g
    salt
  • 2g
    liquid vanilla
  • 100g
    whole egg(s)
  • 50g
    almond powder

Mix

  • 420g
    flour
  • 3g
    baking powder

Ajouter

Sheet out the dough (3 mm thick).
Line in tart molds.

Marcona Origin Almond cream

IngredientsPreparation
  • 70g
    sugar
  • 100g
    whole egg(s)
  • 60g
    butter
  • 100g
    almond powder
  • 100g
    Praliné 50% Amandes Marcona

Mix

  • 60g
    UHT liquid whipping cream

Then add

Bake at 180°C (356°F) in the case of the sweet dough.

Zéphyr™ Mousse

IngredientsPreparation
  • 1pod(s)
    vanilla
  • 235g
    UHT liquid whipping cream

Infuse for 24 hours

Cook at 80°C (176°F) and pour over

  • 400g
    whipped cream

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.