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- VERTPOM’S-

Méthodes

INGREDIENTS FOR 8 INDIVIDUAL TARTLETS

 

Almond pastry dough (30 g for each dough roll)

  • 165 g butter
  • 60 g fine sugar
  • 30 g almond powder
  • 30 g icing sugar
  • 3 g salt
  • 60 g eggs

 

Mix the butter with the almond powder, the icing sugar and the salt. Incorporate the eggs. Stop the mixer as soon as the mixture becomes homogeneous. Save for two hours in the cold. Lower the paste to 3 mm and cover the bottom of the eight tartlet moulds.

 

 

Lemon frangipane (20 g per tartlet approximately)

  • 40 g sugar
  • 40 g butter
  • 20 g almond powder
  • 20 g icing sugar
  • 25 g eggs
  • 25 g flour
  • 1 peeled lemon
  • 1 apple (Jonagold)

 

Mix the sugar with the butter, then with the almond powder and the icing sugar. Incorporate the eggs and finish with the flour and the zests. Cover the pastry dishes with the raw mix and add three slices of raw apples.

Bake at 185°C for about 20 minutes, depending on the desired colour.

 

 

Apple and passion fruit compote

  • 2 apples, cut in cubes (Boskoop)
  • 100 g passion fruit juice
  • 100 g sugar
  • 10 g gelatine (1 sheet)

 

Simmer the apples with the passion fruit juice, then with the sugar for about 20 minutes. Drip dry then mix with the gelatine, which you have previously soaked in cold water.

Circle with the moulds to make the tartlets. Leave the compote to cool before laying it on top of the cooked tartlets.

 

 

Vanilla mousse (custard)

  • 350 g milk
  • 5 vanilla pods
  • 84 g egg yolk
  • 70 g sugar
  • 15 g gelatine
  • 280 g Italian meringue
  • 700 g fresh cream

 

Prepare a custard then add the previously soaked gelatine. Pass through a chinois and leave to cool at 28°C. Incorporate the custard into the meringue.

To finish, mix the preparation with the fresh cream before pouring it into the spherical silicone moulds. Leave to cool in the fridge

 


Finition

 

Prepare a mixture of butter and cocoa – white chocolate (150 g each). Add green liposouble colorant (the quantity you use defines the colour). Pistol whip the half spheres.

Place them on top of the tartlets.

To finish, decorate with a leaf of chocolate.

 

 

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And to find out our last issue of Desserts magazineit’s here!

 

 

A recipe by Jean-Philippe Darcis

 

Photography of the recipe by Laurent Fau

 

Member author
Jean Philippe DARCIS

Combining tradition, creativity and a masterful know-how, Jean-Philippe Darcis reinvents matter to free subtle, rich, noble and exquisite fragrances to infinity. From fine dense and powerful chocolate pastry to delicious ice cream to melt-in-your-mouth like a ripe fruit sorbet, this master’s creat [...]

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