Recipe Apricot and Sublime with Almond Tartlet

To prepare this dish

Ingredient list

Shortbread pastry

105 g Elle & Vire gourmet butter 82% FAT
180 g flour
75 g icing sugar
30 g almond powder
35 g eggs

Lemon almond cream

135 g Elle & Vire gourmet butter 82% FAT
110 g icing sugar
135 g almond powder
lemon peel
13 g starch
135 g eggs
40 g Sublime, Cream with Mascarpone

Apricot compote

235 g apricot purée
1 vanilla pods
195 g frozen apricots
8 g pectin NH
90 g sugar
4 g gelatine powder (200 Bloom)
24 g water for dissolving the gelatine
25 g apricot liqueur

Sublime with almond

150 g Sublime, Cream with Mascarpone
30 g almond paste 70%
12 g orgeat syrup

Assembly

Toasted plain almond trimmings

Elle & Vire products used

Elle & Vire gourmet butter 82% FAT

Sublime, Cream with Mascarpone

The recipe,
step by step

1. 1

   Shortbread pastry

   Combine the butter with the dry ingredients until the mixture resembles fine breadcrumbs then add the egg. Refrigerate to rest. Roll out to a thickness of 2 mm then line the ring moulds. Leave to rest.

    

2. 2

   Lemon almond cream

   Soften the butter. Add the icing sugar, ground almonds, lemon zest, starch and gradually incorporate the eggs then the warm cream and pipe onto the shortbread pastry. Bake in a fan-assisted oven at 150 °C for 20 minutes.

    

    

3. 3

   Apricot compote

   Heat the apricot purée, vanilla bean and frozen apricots to 40 °C. Add the pectin NH combined with the sugar. Boil for 2 to 3 minutes. Add the dissolved gelatine and the apricot liqueur. Pour into 6 cm diameter half-sphere moulds (50 g per half-sphere).

    

    

4. 4

   Sublime with almond

   Blend the Sublime cream with the almond paste and orgeat syrup. Whip using a mixer.

    

5. 5

   Assembly

   Position the half-sphere of apricot compote on the cooked almond cream base. Spray a thin layer of neutral glaze on top and pipe the Sublime cream with almond onto the tartlet. To finish decorating, sprinkle over toasted plain almond trimmings. 

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