Guava berry délice

Pastry recipe

Servings : 10 tarts

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Guava berry délice
Sonia Haumonté

Sonia Haumonté

Pastry Chef and owner of Patisserie Vaniyé in Parnell, New Zealand and Brand Ambassador Les vergers Boiron
Sonia Haumonté was born to restaurateur parents. As a teen, she worked in the family business where she was taught that “washing glasses properly is as important as cooking itself”.  Her passion ...
  1. Almond pistachio pavé


    • Butter - 50g
    • Sugar - 70g
    • Egg - 2
    • Almond powder - 100g
    • Pistachio paste - 25g
    • Pistachios

    Cream butter, sugar and pistachio paste.

    Add eggs and ground almond.

    Bake at 170°C 8 minutes in 75mm tart rings.

  2. Thick vanilla cream anglaise


    • Thick cream - 240g
    • Vanilla pods - 1/2
    • Egg yolk - 4
    • Sugar - 40g

    Cream egg yolk and sugar.

    Bring to boil the milk with vanilla, then pour into the creamed egg yolk mixture.

    Re-cook the mixture until 84°C.

    Set aside to cool.

  3. Guava berry jellified compote


    • Frozen fruit purée, sugar added : Guava - 112g
    • Frozen fruit purée, sugar added : Raspberry - 112g
    • Sugar - 25g
    • Gelatine (sheet) - 2,5
    • Coriander (ground)
    • Ground ginger

    Heat the fruit purees with sugar and stop at 80°C.

    Strain and add gelatine leaves.

    Pour into silicone moulds (flat round 5cm moulds) and freeze until set.

    In this step

  4. Italian meringue


    • Egg white - 100g
    • Sugar - 25g
    • Water - 45g
    • Sugar - 175g
    • Orange blossom water - 2ml

    Cook water sugar and orange blossom water to 120°C.

    Pour slowly onto beaten eggwhites and leave on medium speed until it cools down to room temperature and ready to use.

  5. Assembling and decoration

    Brush apricot glaze onto the almond pave and coat with chopped pistachio.

    Cut out a hole in the middle with a small cookie cutter and fill with crème anglaise.

    Unmould the fruit jelly and lay on top of the tart.

    Pipe Italian meringue all around the edges.

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