Summer Zéphyr™ Tart
- Level:
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Medium
- Makes:
-
Recipe for 25 individual tarts
Sweet Dough
Used products: Sweet Dough
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8.8 ozbutter
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6.0 ozconfectioner's sugar
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0.1 ozsalt
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0.1 ozliquid vanilla
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3.5 ozwhole egg(s)
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1.8 ozalmond powder
Preparation: Sweet Dough
Mix
Used products: Sweet Dough
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0.9 lbflour
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0.1 ozbaking 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
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2.5 ozsugar
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3.5 ozwhole egg(s)
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2.1 ozbutter
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3.5 ozalmond powder
Preparation: Marcona Origin Almond cream
Mix
Used products: Marcona Origin Almond cream
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2.1 ozUHT 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
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1/2 pod(s)vanilla
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8.3 ozUHT liquid whipping cream
Preparation: Zéphyr™ Mousse
Infuse for 24 hours
Used products: Zéphyr™ Mousse
Preparation: Zéphyr™ Mousse
Cook at 80°C (176°F) and pour over
Used products: Zéphyr™ Mousse
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14.1 ozwhipped 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.
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