Fruit Of The Forest Tarte

Chef Davide Comaschi

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.

Fruit Of The Forest Tarte

Ingredients

    Almond Sable

    • 360 gr Butter
    • 2 Authentic Products - Bourbon Vanilla Bean From Madagascar
    • 740 gr Flour
    • 340 gr Icing Sugar
    • 200 gr Eggs
    • 6 gr Salt
    • 120 gr Almond Flour
    • 200 gr Potato Starch

    Firangipane

    • 300 gr Butter
    • 300 gr Sugar
    • 300 gr Almond Powder
    • 300 gr Whole Eggs
    • 90 gr Flour
    • 12 gr Baking powder
    • 2 gr Capfruit Frozen Fruit'Zest - Lemon
    • 3 Authentic Products - Bourbon Vanilla Bean From Madagascar
    • 550 gr Cesarin Fruit Base Filling With Real Fruit, Tutta Frutta - Wild Forest Fruit

    Red Fruit Mousse

    • 200 gr CapFruit Frozen Fruit Puree With 10% Added Sugar - Strawberry
    • 300 gr CapFruit Frozen Fruit Puree - Raspberry
    • 100 gr CapFruit Frozen Fruit Puree With 10% Added Sugar - Blueberry
    • 40 gr Lemon Juice
    • 110 gr Sugar
    • 25 gr Gelatine Powder
    • 125 gr Water
    • 1500 gr Even Fresh UHT Whipping Cream 35% Fat

    You Will Need

    • Clear Setting Glazing Gel, CRISTALLISSIMO

    Directions

      Almond Sable

      1. Add the first three ingredients in a mixer bowl.

      2. Add the icing sugar the eggs with the salt dissolved inside.

      3. Sift the almond flour and potato starch together into the mixing bowl.

      4. Line a tart ring mould with the dough rolled out to 2.5mm.

      5. Bake at 165c for 15 minutes.

      Firangipane

      1. Whip the butter with the sugar, Vanilla and Lemon Peel in a mixing bowl.

      2. Add the almond powder and the eggs little by little while whisking.

      3. Finally add the Flour.

      4. Slowly add the Cesarin Fruit Base Filling With Real Fruit, Tutta Frutta - Wild Forest Fruit

      5. Pour 210 gr of the mix into each shortcrust pastry shell and bake at 170c for 14 mins.

      Red Fruit Mousse

      1. Mix all the CapFruit Frozen Fruit Puree together with the sugar and heat to 30c.

      2. Dissolve the gelatine and add to the mix.

      3. Gently all the semi whipped Even Fresh UHT Whipping Cream 35% Fat and pour into the mould.

      4. Cool down in a freezer.

      5. Glaze with Clear Setting Glazing Gel, CRISTALLISSIMO. (For a homogeneous application, hear the gel to 45-50c and pour over the cold Tarte)