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- Ilopango Tart-

Méthodes

 

 

For 6 to 8 servings

Ø 16 cm

 

Composition

 

  • Puff pastry (250g available at your Relais Desserts pastry shop)
  • Almond shortbread
  • Pastry cream
  • Almond cream

 

Puff pastry

 

Lower the dough to 1.5 mm and create a nice grid using a knife or a diamond roll.

Place the dough on a stainless steel half-sphere mould placed on a baking plate covered with a sheet of baking paper.

Bake the dome in a ventilated oven at 180ºC for 18 minutes.

* 90g of dough only are necessary to create the dome, but start with 250g, which is easier to handle.

 

 

Almond shortbread

 

  • 250g butter
  • 4g salt
  • 185g caster sugar
  • 60g almond powder
  • 100g egg
  • 475g flour T45 (125g + 350g)

 

Soften the butter and mix all ingredients with a blade, except the 350g of flour.

Do not raise the mix too much. As soon as it is homogenous, gradually add the remaining 350g of flour.

Put away in the refrigerator for 12 hours.

Line the mould and leave to rest for half an hour in the refrigerator.

Prick the dough before baking it in the oven at 160°C until it reaches a light golden colour.

 

Pastry cream (for the almond cream)

 

  • 200g cream 35% fat
  • 800g fresh milk
  • 250g sugar
  • 1 vanilla pod
  • 175g egg yolk
  • 80g corn starch

 

Bring the cream and the milk to a boil, with half of the sugar and the split and scraped vanilla pod.

Pour the mix on the egg yolks, which you will have mixed previously (without whitening) with the rest of the sugar and with the starch.

Bring the mix to a boil and put away to cool rapidly.

 

Almond cream

 

  • 300g almond powder
  • 300g caster sugar
  • 300g egg
  • 2 vanilla pods
  • 300g butter
  • 30g corn starch
  • 300g pastry cream
  • 30g amaretto

 

Mix the almond powder and the sugar.

Add the eggs one by one and then the grains of two vanilla pods and the softened butter. Raise the mix slightly with a blade before adding the corn starch.

 

Finish by incorporating the pastry cream at room temperature and the amaretto.

Put away in a cool place or use immediately.

 

Half-candied apricots

 

  • 250g apricots
  • 125g caster sugar

 

Cut the apricots in half and leave to rest with the sugar in a dish for 24 hours at 5°C in the refrigerator after covering them with a film.

The next day, pour the apricots and their juice in a saucepan and bring to a light boil.

Cover with a film in contact and put away.

 

 

Setting

 

  • A few seasonal fruits, preferably red: raspberries, strawberries or figs.

 

Spread a thin layer of almond cream on a layer of shortbread dough, lay the apricots on top and bake in the oven at 180°C to obtain a nice golden colour.

Leave to cool and spread a layer of pastry cream before covering with the fresh seasonal fruits.

To finish, lay the dome of puff pastry and sprinkle with icing sugar.

 

Member author
Daniel ALVAREZ

The Dalua House has been around for 30 years. They select the best raw materials for tarts, cakes, entremets, chocolates and pastries. The Dalua House is famous for its millefeuille, croissants and cookies. They have a very Mediterranean flair, using almonds, oranges and olive oil a lot in their cre [...]

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