Recipe Christmas logs : Tarte Isabella

To prepare this dish

Ingredient list

Sweet shortcrust pastry (makes 1:58X 9X2):

370 g flour
225 g Elle & Vire gourmet butter 82% fat
45 g almond powder
120 g icing sugar
4.5 g salt
75 g eggs

Almond cream

225 g Elle & Vire gourmet butter 82% fat
225 g sugar
225 g white almond powder
138 g eggs
25 g powdered cream

For the lime and basil mascarpone cream

300 g Sublime, Cream with Mascarpone
35 g sugar
6 g basil leaves
2 g lime zest

Preparation, precooking & cooking

300 g raspberries
100 g raspberry syrup

Decoration dough

100 g T55 flour
100 g rye flour
2 g cinnamon
100 g icing sugar
50 g egg yolks
125 g water
50 g Elle & Vire gourmet butter 82% fat
cocoa butter

Decoration

lime zests
candied lime in julienne

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Sublime, Cream with Mascarpone

The recipe,
step by step

1. 1

   Sweet shortcrust pastry (makes 1:58X 9X2):

   Rub the butter into the flour; add the ground almonds and the icing sugar, followed by the egg and the salt. Mix until you have a consistent pastry without overworking it. Leave it to rest in the fridge for 12 hours.

2. 2

   Almond cream

   Beat the softened butter into the sugar and ground almonds. Mix in the eggs and corn flour without creating a mousse.

3. 3

   For the lime and basil mascarpone cream

   Blend the sugar and the sliced basil, infuse for 6 hours in the Elle & Vire® Sublime cream.. Whip the Elle & Vire Professionnel® Sublime Cream with Mascarpone, and zest until you have quite a stiff cream.

4. 4

   Preparation, precooking & cooking

   Preparation

   Using a rolling pin, roll out the sweet shortcrust pastry to a thickness of approximately 2 to 3 mm. Line a Rectangular mould (58X9X2 cm). Criss-cross the pastry with a small knife so that the bottom of the tart doesn’t rise up during cooking.

   Precooking and cooking

   Preheat the oven to 170°C (338°F) and precook for 10 minutes. Fill the bottom of the tart with the almond cream and place 200 g of raspberries on top. Cook for 35 minutes. The pastry should be well-cooked and the almond cream should stay soft and moist. Leave the tart to cool on a rack.

5. 5

   Decoration dough

   Mix all the dry ingredients; add the water mix with the eggs yolks then the melted butter. On a silicone mat pipe the dough ( 25X18), make at 180C°; when golden brown remove from the oven, brush with melted cocao butter and shape it in a metal Christmas log mould.

   Soak the almond cream with the raspberry syrup and let it sink in. Using a piping bag and a Saint Honoré piping nozzle, fill the tart with the lime and basil mascarpone cream. Finally, sprinkle with the lime zest, arrange the rest of the raspberries on top and decorate with the julienne slices of confit lime, finish with shaped decoration dough. Serve at a temperature of approximately 12°C (53.6°F) with a rosé champagne.

6. 6

   Decoration

   Arrange on the log.

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