Tarte lolita

Pastry recipe
Antony Fernandez

Antony Fernandez

Pastry Chef
Executive Pastry Chef at The Ritz-Carlton Hotel, Manama, Bahrein
  1. Blueberry cremeux

    Ingredients

    • Frozen fruit purée, sugar added : Blueberry - 400 g
    • Egg yolk - 120g
    • Sugar - 100g
    • Gelatin - 4g
    • Butter - 150g
    • Egg - 150g
    Bring the puree to a boil.
    Combine the yolks, eggs and sugar. Temper the hot puree into the egg mix. Return to medium heat and cook until 88 °C. Remove from the heat, add the bloomed gelatine.
    Allow to cool slightly and mix in the butter

    In this step

  2. Almond dacquoise

    Ingredients

    • Egg white - 250g
    • Sugar - 200g
    • Almond powder - 200g
    • Icing sugar - 100g
    • Flour - 50g
    Make a French meringue with the egg whites and the 200 g of sugar.
    Slowly add the dry ingredients into the meringue mixture.
    Bake at 200 °C for about 10 minutes.
  3. Light lime cream

    Ingredients

    • Frozen fruit purée 100% : Lime - 190 g
    • Fresh liquid cream - 140g
    • Butter - 50g
    • Egg yolk - 130g
    • Sugar - 50g
    • Maizena® - 16g
    • Gelatine (sheet) - 6g
    • Egg white - 130g
    • Sugar - 150g
    • Water - 50g
    • Whipped cream - 80g
    Bring the cream, the butter and the puree to the boil. Mix the egg yolks, the 50 g of sugar and cornflour together. Temper the cream mix into the egg mix. Return to medium heat until boiling point. Add the bloomed gelatine.
    Make an Italian meringue with the egg whites and the 105 g of sugar (water/sugar at 118 °C). Mix the lime cream with the Italian meringue, finish with whipped cream.    

    In this step

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    Frozen fruit purées
  4. Lime glaze

    Ingredients

    • Water - 50g
    • Lime (zest)
    Mix everything together.

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