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- Lolita Tart-

Méthodes

For 2 tarts of 6 persons

 

 

Ingredients*

  • Vanilla crust pastry
  • Ladyfingers
  • Bitter almond light custard cream
  • Apricot-mango jellied coulis
  • Vanilla punch

 

 

Vanilla crust pastry

  • 250 g butter at room temperature
  • 52 g almond powder
  • 163 g icing sugar
  • 1 g vanilla powder
  • 2 whole eggs
  • 2 g fleur de sel
  • 430 g flour

 

In the bowl of a whisk equipped with a flat beater, mix the ingredients in the indicated order. Film and keep in the refrigerator for 2 hours. Lay the dough in two circles 22 cm in diameter and lay a leaf of baking paper on the pastry case before covering with baking marbles (to keep the dough smooth).

Put in the oven at 160°C (140°F) for 16 to 18 minutes.

 

 

Ladyfinger

  • 5 egg whites
  • 125 g sugar
  • 5 egg yolks
  • 125 g flour

 

Whisk the egg whites and harden with the sugar and add the yolks and the flour with a rubber spatula.

Spread two disks, 16 cm in diameter with the pastry bag equipped with an 8mm sleeve (making two concentric circles).

Bake for 12 minutes at 170°C (340°F) in a ventilated oven.

 

 

Light custard cream

  • 500 g milk
  • 2 vanilla pods
  • 100 g sugar
  • 6 egg yolks
  • 40 g Maïzena
  • 50 g butter
  • 200 g whipping cream raised at 35 % fat
  • a few drops of bitter almond

 

Bring the milk to a boil with the vanilla pods split and scrubbed.

Mix the sugar the yolks and the Maïzena with a whisk.

Pour one-third of the milk on the sugar and yolks mix and whisk thoroughly before pouring the mix into the milk and putting back on the fire at high heat, stirring all the time.

Once the cream has thickened, remove it from the heat and add the butter at room temperature.

Put away immediately on a plaque to let it cool and cover with a film.

Mix together the cold custard cream, the bitter almond and the whipping cream raised with the rubber spatula.

 

 

Apricot-mango jellied coulis

  • 400 g apricot purée
  • 48 g vanilla sugar
  • 3 leaves of gelatine soaked in cold water
  • 1 fresh mango

 

Heat the apricot purée and the sugar at 50°C (120°F) and incorporate the gelatine before whisking thoroughly.

Immediately pour the preparation in two circles, 18 cm in diameter, laid on a plate covered with baking paper, and lay slices of mango on top. Put away in the freezer immediately.

Coat the frozen disks with jelly.

 

 

Vanilla Punch

  • 252 g sugar
  • 432 g water
  • 4 g vanilla powder

 

Give a light boil.

 

 

Dressing and finish

Using a pastry bag, garnish the pastry case with the light cream and lay the disk of biscuit, which you have previously flavoured with the vanilla, using a brush.

Smooth out with the cream.

To finish, lay the disk of frozen apricot-mango coulis at the centre of the tart, and make scoops around it with the light cream using a plain sleeve n°16.

This tart is to be tasted as soon as out of the refrigerator.

Member author
Arnaud LARHER

On the slopes of the Butte Montmartre, Arnaud Larher has established himself in an old impressionist art gallery.Therefore it comes as no surprise that he dare blend tradition with a hint of the subversive : dark chocolate mousse with blackberry compote, and blackberry tea, raspberry compote or salt [...]

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