Flower delightPastry recipe
White chocolate ganache:
- Full cream - 275g
- Glucose - 15g
- White chocolate - 100g
Boil 75g of whipping cream with the glucose (15g).
Place the chocolate in a bowl then pour the hot cream three times over the white chocolate (emulsion).
Blend for 1 min then add the remaining whipping cream. Blend again and keep it at least 4 hours in the fridge.
Dark-red plum raspberry strawberry confit:
- Frozen fruit purée, sugar added : Strawberry - 30g
- Frozen fruit purée 100% : Dark-red plum - 30g
- Raspberry pieces - 35g
- Lemon juice - 12g
- Caster sugar - 45g
- Pectin - 3g
Bring to the boil the purées, raspberry pieces and lemon juice. Combine sugar and pectin, and then add to the simmering mixture.
It is important you use a whisk to combine both mixtures
Keep in the fridge.
In this step
- Butter - 150g
- Icing sugar - 95g
- Ground almonds - 30g
- Egg - 60g
- Salt - 2 pinches
- Flour - 250g
In a mixing bowl with a paddle attachment, mix the butter until smooth. Add the icing sugar, almond powder, egg and salt. Combine. Then add in the flour without mixing too much.
The more you mix the dough, the more it will be difficult to knead and the more it will be
brittle once baked.
Cover with cling film, keep in the fridge for 30min. Then, make the tart shells (8-cm diameter).
- Ground almonds - 100g
- Softened butter - 100g
- Egg - 2
- Sugar - 100g
Combine 100g of butter with 100g of sugar, add the 2 eggs. Mix. Finally, add in 100g of almond powder and mix again.
Divide the almond cream among the prebaked tart shells and press in some raspberries.
Bake again at 180°C for 15min.
Baking time may vary depending on your oven.
Spread some confit directly over the almond cream. Add a layer of ganache, previously whipped for 5-10min with an electric mixer, then fresh raspberries , pipe a dollop of ganache in the middle of each tartlet and place a piece of cured vanilla bean and a pink flower!