Autumn Zéphyr™ Tart

Autumn Zéphyr™ Tart

Level:
Easy
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

Add

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

Texas Origin Pecan cream

Used products: Texas Origin Pecan cream

  • 70 g
    sugar
  • 100 g
    whole egg(s)
  • 60 g
    butter
  • 100 g
    almond powder
  • 100 g
    pecan praliné

Preparation: Texas Origin Pecan cream

Mix

Used products: Texas Origin Pecan cream

  • 60 g
    UHT liquid whipping cream

Preparation: Texas Origin Pecan cream

Then add

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

Mousse Zéphyr™

Used products: Mousse Zéphyr™

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

Preparation: Mousse Zéphyr™

Infuse for 24 hours

Preparation: Mousse Zéphyr™

Cook at 80°C (176°F) and pour over

Used products: Mousse Zéphyr™

  • 400 g
    whipped cream

Preparation: Mousse Zéphyr™

At 25°C (77°F) add

Apple compotée

Prepare an apple compotée.
Place this apple compotée in the sweet dough shell.

Assembly

In the sweet dough, place the fruits based on the season.
Pipe the Zéphyr™ mousse and decorate with seasonal fruits.