Summer Zéphyr™ Tart

Summer Zéphyr™ Tart

Level:
Medium
Makes:
Recipe for 25 individual tarts

Sweet Dough

Used products: Sweet Dough

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

Preparation: Sweet Dough

Mix

Used products: Sweet Dough

  • 420 g
    flour
  • 3 g
    baking powder

Preparation: Sweet Dough

Ajouter

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

Marcona Origin Almond cream

Used products: Marcona Origin Almond cream

Preparation: Marcona Origin Almond cream

Mix

Used products: Marcona Origin Almond cream

  • 60 g
    UHT liquid whipping cream

Preparation: Marcona Origin Almond cream

Then add

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

Zéphyr™ Mousse

Used products: Zéphyr™ Mousse

  • 1/2 pod(s)
    Vanilla
  • 235 g
    UHT liquid whipping cream

Preparation: Zéphyr™ Mousse

Infuse for 24 hours

Preparation: Zéphyr™ Mousse

Cook at 80°C (176°F) and pour over

Used products: Zéphyr™ Mousse

  • 400 g
    whipped cream

Preparation: Zéphyr™ Mousse

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.