Guava berry délice
Pastry recipeServings : 10 tarts
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Almond pistachio pavé
Ingredients
- 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.
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Thick vanilla cream anglaise
Ingredients
- 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.
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Guava berry jellified compote
Ingredients
- 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
Frozen fruit purées -
Italian meringue
Ingredients
- 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.
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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.