Recipes
Soften the butter. Add the eggs and tant pour tant (ground almonds and icing sugar). Add the salt. Finish with the flour without adding body to the dough. Put through the rolling mill at 2 mm thickness and use to line into small tartlet moulds, 4.2 cm diameter and 0.8 cm deep
Boil the milk, cream, 1/3 of the sugar and the vanilla. Mix the egg yolks and sugar, beat until blanched. Pour the boiling milk on top and whisk together. Pour through a muslin strainer. Pour into small, half-sphere silicone moulds, 3 cm in diameter and 1.5 cm deep. Cook in a ventilated oven between 85°C (185°F) and 90°C (190°F) for 45 min. Place in the freezer.
Heat the redcurrant pulp and raspberries. Add the sugar and NH pectin mixture, boil for 1 to 2 min and add the raspberry liqueur. Cool slightly, then pour into grey flexipan moulds, 2.8 cm in diameter and 0.7 cm deep. Place the half spheres on the set tartlets.
Melt the fondant and glucose together. When the mixture is hot, add the colouring. Cook at 155°C (311°F) and pour onto a silicone baking mat. Allow to cool and chop in a food processor. Pass the mixture through a tea-strainer over a round stencil of 2 cm diameter. Melt in the oven and peel off. Cover with brown sugar.
Whip the cream into a chantilly and add the raspberry liqueur.
Spread the compote on the tart base, with the mound of cream previously iced. Pipe little balls of chantilly cream all around it with a piping bag. Add the redcurrant on top and finish with the disc of crystalline.
