Fruit Of The Forest Tarte
Fruit Of The Forest Tarte
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Category
Dessert
This fruit tart is a delicious dessert that consists of a crisp, buttery pastry crust filled with a rich, creamy custard and topped with, colourful fruit. The crust is made from a mixture of flour, butter, and sugar, and is baked until it is golden brown and flaky. The mousse is smooth and silky. This sweet and fruity treat is perfect for any occasion and is sure to delight fruit lovers of all ages.
Chef Davide Comaschi
Ingredients
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360 gr Butter
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2 Authentic Products - Bourbon Vanilla Bean From Madagascar
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740 gr Flour
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340 gr Icing Sugar
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200 gr Eggs
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6 gr Salt
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120 gr Almond Flour
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200 gr Potato Starch
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300 gr Butter
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300 gr Sugar
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300 gr Almond Powder
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300 gr Whole Eggs
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90 gr Flour
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12 gr Baking powder
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2 gr Capfruit Frozen Fruit'Zest - Lemon
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3 Authentic Products - Bourbon Vanilla Bean From Madagascar
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550 gr Cesarin Fruit Base Filling With Real Fruit, Tutta Frutta - Wild Forest Fruit
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200 gr CapFruit Frozen Fruit Puree With 10% Added Sugar - Strawberry
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300 gr CapFruit Frozen Fruit Puree - Raspberry
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100 gr CapFruit Frozen Fruit Puree With 10% Added Sugar - Blueberry
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40 gr Lemon Juice
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110 gr Sugar
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25 gr Gelatine Powder
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125 gr Water
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1500 gr Even Fresh UHT Whipping Cream 35% Fat
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Clear Setting Glazing Gel, CRISTALLISSIMO
Almond Sable
Firangipane
Red Fruit Mousse
You Will Need
Directions
Almond Sable
Add the first three ingredients in a mixer bowl.
Add the icing sugar the eggs with the salt dissolved inside.
Sift the almond flour and potato starch together into the mixing bowl.
Line a tart ring mould with the dough rolled out to 2.5mm.
Bake at 165c for 15 minutes.
Firangipane
Whip the butter with the sugar, Vanilla and Lemon Peel in a mixing bowl.
Add the almond powder and the eggs little by little while whisking.
Finally add the Flour.
Slowly add the Cesarin Fruit Base Filling With Real Fruit, Tutta Frutta - Wild Forest Fruit
Pour 210 gr of the mix into each shortcrust pastry shell and bake at 170c for 14 mins.
Red Fruit Mousse
Mix all the CapFruit Frozen Fruit Puree together with the sugar and heat to 30c.
Dissolve the gelatine and add to the mix.
Gently all the semi whipped Even Fresh UHT Whipping Cream 35% Fat and pour into the mould.
Cool down in a freezer.
Glaze with Clear Setting Glazing Gel, CRISTALLISSIMO. (For a homogeneous application, hear the gel to 45-50c and pour over the cold Tarte)
