Almond Tart
Almond Tart
Rated 5.0 stars by 2 users
Category
Dessert
Ingredients
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240 g butter
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400 g flour
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160 g icing sugar
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64 g egg yolks
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1/4 Authentic Products, Bourbon Vanilla Bean From Madagascar
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470 g peach chunks
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230 g caster sugar
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400 g CapFruit Frozen Fruit Puree With 10% Added Sugar - Peach
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1 Authentic Products, Bourbon Vanilla Bean From Madagascar
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190 g glucose syrup
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95 g caster sugar
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62 g lemon juice
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370 g marzipan
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160 g egg yolks
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150 g eggs
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240 g egg whites
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50 g corn-starch
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130 g sugar
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50 g type flour
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1000 g peaches, not too ripe
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500 g sugar
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300 g custard cream
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400 g peaches in syrup
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20 g gelatine
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700 g Even Fresh UHT Whipping Cream 35% Fat
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70 g sugar
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80 g marzipan
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620 g Even Fresh UHT Whipping Cream 35% Fat
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270 g sugar
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1 Authentic Products, Bourbon Vanilla Bean From Madagascar
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24 g gelatine powder
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120 g water
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570 g Even Fresh UHT Whipping Cream 35% Fat
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500 g gelatine
- 50 g water
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Pavoni Non Stick Silicon Baking Mat
Vanilla Shortcrust
Peach chunk jam
Marzipan biscuit
Peaches in syrup
Peach Bavarian cream
Almond Biancomangiare
Glossy spray
You Will Need
Directions
Vanilla Shortcrust
Knead the shortcrust in the traditional method.
Peach chunk jam
Cut the peaches and cover them with the sugar until a syrup is formed.
Bring to the boil for a few minutes and leave to stand overnight at room temperature.
Bring back to the boil, then add the rest of the ingredients and bring to 104°C.
Marzipan biscuit
Blend the marzipan with the egg yolks and eggs.
Add them to the egg whites beaten with the sugar.
Add the corn-starch and flour. bake at 240°C for 8 minutes.
Peaches in syrup
Blanch the peaches for 1-2 minutes.
Peel and stone them.
Cover them with sugar and leave them for a day at room temperature.
Pour the syrup into jars and sterilise them.
Peach Bavarian cream
Mix the cream with the peaches.
Dissolve the previously softened gelatine, dilute it and add it to the cream.
Whip the cream with the sugar. Combine the two mixtures.
Almond Biancomangiare
Boil the marzipan, cream, sugar and vanilla.
Add the rehydrated gelatine and mix. Cool to 26°C.
Stir to avoid the formation of a film on the surface.
Lighten with the semi-whipped cream and pour in the silicone mould. Blast chill. Demould and plate.
Glossy spray
Heat everything to 80/90°C, emulsify and spray with nozzle 1.4.
