For eight tartlets
- 8 circles Ø 8-10 cm
- Shortbread dough
- Swiss meringue
- Honeyed saffron apple
- Chocolate cream
For 400g of dough
- 150 g butter
- 90 g icing sugar
- 30 g almond powder
- 50 g egg yolks
- 2,5 g fine salt
- 250 g flour
Mix the butter, the icing sugar and the almond powder in a blender to obtain a creamy texture.
Incorporate the egg yolks and the salt while mixing.
Pour the flour to create a smooth dough.
Cover the dough with a stretch film and put away in the refrigerator for a minimum of 1 hour.
On a floured work plan, lower the dough to a thickness of 6-7mm.
Garnish the circles with the dough and lay them on a pastry plate covered with baking paper. Put away in the refrigerator for one hour.
Preheat the fan-ventilated oven at 160°C (th. 5-6)
Line the bottom and sides with baking paper and lay some cooking kernels (or dried vegetables) inside.
Bake in the oven for 25 minutes and leave to cool before taking away the circles.
- 250 g egg whites
- 375 g sugar
Mix the whites with sugar using a whip and heat at 60°C in a saucepan, mixing all the time to avoid burning or catching.
Pour into the bowl of a blender and raise them to a light firmness.
Honeyed saffron apple
- 6 Granny Smith apples
- 50 g flower honey
- 50 g sugar
- 1 g saffron pistils
Peal the apples and make some small beads with a melon spoon.
Place the beads in a saucepan and sprinkle them with sugar before adding the honey and the saffron pistils.
Cover the saucepan with a plastic film and leave to simmer, mixing from time to time to obtain a homogenous mix and until the apples become tender, yet keeping a certain firmness.
Put away from the heat.
Baking can be done in a traditional oven at 180°C, in an induction oven (th. 8) or in a microwave oven at mean temperature.
- 260 g milk
- 180 g Manjari Valrhona chocolate
- 400 g fresh cream
- 130 g icing sugar
- 6 big egg yolks
Warm up the milk in a saucepan.
Add the chopped chocolate and mix until it melts.
Take away from the heat and add the cream.
Mix thoroughly to obtain a homogenous mix and leave to cool.
Put the 6 egg yolks and the icing sugar in a bowl and mix without raising.
Delicately pour the first chocolate mix on the yolks. Mix without stopping.
To finish, sieve the mix in a fine screen and leave to rest for 1 hour at room temperature.
Place the beads of candied apples at the bottom of the prebaked tartlets.
Fill them up with the chocolate cream and bake in the oven at 180°C for approximately 6 minutes.
Leave to cool and raise small balls of meringue on the tartlets with a pastry bag and a N°6 nozzle and sprinkle with icing sugar.
To finish, put a macaroon on top, chocolate, vanilla or saffron.
To be tasted at room temperature.
Their philosophy is to reach maximal quality by using the best products and by adopting a specific design. Jacob Torreblanca, chosen Best Master Pastry Chef Artisan of Spain in 2003, vice-champion in the Pastry World Championship in 2004, view pastry as an art form full of sensuous experiences. [...]Read more