Apricot, vanilla and pecan tartlet
Recipe for /
Vanilla sweet dough
ingredients :
- 1000 g Flour T55
- 600 g Butter
- 375 g Icing sugar
- 125 g Extra fine blanched almond powder
- 20 g Salt
- 120 g Eggs
- 2 pieces Vanilla pods
process :
Mix together the flour, butter, icing sugar, almond powder and salt. Add the eggs and vanilla.
Store in the fridge before shaping.
Vanilla biscuit
ingredients :
- 324 g Eggs
- 131 g Egg yolks
- 262 g Blanched almond powder
- 25 g Honey
- 25 g Custard powder
- 262 g Sugar
- 1 piece Vanilla pod
process :
Process all the ingredients in a mixer for about 10 minutes.
Bake at 175°C for 10 minutes.
Apricot confit
with chunks
ingredients :
- 250 g SICOLY® no added sugar apricot purée
- 100 g Sicoly® passion fruit juice
- 1 piece Vanilla pod
- 58 g Glucose
- 72 g Sugar
- 7 g NH pectin
process :
In a saucepan, heat to 45°C the SICOLY apricot purée and passion fruit juice, glucose and vanilla pod. Add the sugar and pectin, previously mixed together.
Sauteed apricot brunoise
ingredients :
- 130 g Apricot brunoise
- 20 g Brown sugar (cassonade)
- 1 Lime zest
process :
Once cold, mix the apricot confit until smooth. Mix with the apricot brunoise.
Set aside before the assembly.
Vanilla light cream
ingredients :
- 1000 g 33% fat cream
- 200 g Mascarpone
- 2 pieces Vanilla pods
- 66 g Sugar
- 10 g Gelatine
- 60 g Water
process :
Heat part of the cream with sugar and vanilla pod at 70°C. Add the melted gelatin.
Pecan praliné
ingredients :
- 550 g Whole almonds
- 250 g Pecan nuts
- 300 g Sugar
- 100 g Water
- 120 g Glucose
- / Fleur de sel
process :
Roast the nuts at 150°C for 15 minutes.
Assembly & finishes
Cut out the vanilla biscuit to place at the bottom of the tartlet. Smoothen with some apricot confit.
Place a thin white chocolate disk.