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- IPANEMA TART-

Méthodes

For 6 tartlets

SWEET PASTRY :

125 g butter

1 pinch of salt

70 g icing sugar

30 g crushed almonds

1 egg

250 g flour

Remove the butter from the fridge and work it at room temperature using a spatula. Add the salt, icing sugar, crushed almonds and flour to this mixture. Shape into a flattened ball and leave to chill for half an hour.

Preheat the oven to 170° C (gas mark 6)

Push the pastry into small tart rings. Cook without the filling for 7 min.

 

BLACKCURRANT CHANTILLY :

Whip together the cream, mascarpone and sugar to form the chantilly before carefully adding the blackcurrant puree.

 

DECORATION :

Place the chantilly in a piping bag with flutef nozzle. Turn out the tarts from the rings. Decorate with the blackcurrant chantilly and add the small macaroons.

Draw circles of chantilly on the top.

Decorate with a few fresh fruits such as blueberries or blackberries.

Member author
Vincent GUERLAIS

The mission of Vincent Guerlais and his establishment is to « excite the taste buds ». Forever searching for taste and creativity,Vincent and his team offer a vast array of patisseries, chocolates and macaroons of diverse and varied flavours. Vincent Guerlais is President of Relais Desserts sin [...]

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