Date, vanilla and rum tartlet

Recipe for 6 tartlets


Ingredients

Sicoly


French

Meringue


ingredients :

  • 1 Egg white
  • 30 g Icing sugar
  • 30 g Caster sugar

process :

Pre-heat the oven to 100°C. Start by beating the egg white. When it starts to foam, slowly add the caster sugar in a gradual stream. Continue to beat until the white reach the stiff peak stage. Then gently fold in the sifted icing sugar using a rubber spatula. Pour into a piping bag fitted with a 1 cm round nozzle and pipe out domes of meringue 5 cm in diameter. Cook for 2 hours 30 minutes at 100°C, taking care to leave the oven door slightly ajar to allow steam to escape.

Shortbread

base


ingredients :

  • 210 g Flour
  • 80 g Icing sugar
  • 1 Egg
  • 30 g Almond powder
  • 125 g Cold semi-salter butter

process :

Sift the flour and add the rest of the dry ingredients (sugar, ground almondsand a pinch of salt) and then the chilled butter cut into small cubes. Next, mix together using the sanding method, crushing and rolling the preparation between your hands until a very homogenous powder with a sandy texture is obtained. Add the egg kneading with the hands until a ball of pastry can be formed. Cover with film and stand in a cool place for at least 2 hours.

Vanilla and rum

pastry cream


ingredients :

  • 15 cl Milk
  • 1 Egg yolk
  • 10 g Sugar
  • 15 g Flour
  • 1 cc Rum
  • The seed of an half vanilla pod
  • 15 g Cold butter cut in dices

process :

Pour the milk into a pan, add the vanilla and bring to the boil. In the meantime, beat the egg yolk with the sugar until the mixture turns pale. Then add the flour. Gradually pour the boiling mixture onto the egg yolks, mixing vigorously all the while. Return to the pan and cook for approximately 2 minutes over a medium heat, stirring continuously, until the mixture thickens. Remove from the heat, add the cubed butter and mix until it has melted completely. Add the rum. Mix. Cover with film and leave to cool in the refrigerator for approximately 1 hour.

Almond

cream


ingredients :

  • 50 g Softened butter
  • 15 g Flour
  • 1 Egg
  • 40 g Caster sugar
  • 50 g Almond powder

process :

Work the butter until a creamy consistency is obtained. Add the sugar and mix vigorously until the preparation turns pale. Add the flour and the ground almonds and, finally, the egg. Mix until smooth.

Cooking

the tart base


Pre-heat the oven to 170°C. Remove the pastry from the refrigerator and use a rolling pin to roll it out to a thickness of approximately 2 mm. Line 6 individual circles 8 cm in diameter. Spread a thin layer of almond cream over them. Bake in the oven for 25 to 30 minutes, until the pastry is golden. Leave to cool on a rack.

Whipped

cream


ingredients :

  • 150 g Whipped cream
  • 15 g Icing sugar
  • 100 g Mascarpone

process :

Mix all the ingredients together and place in the freezer for 15 minutes, together with the whisks. Beat the preparation until a stiff whipped cream is obtained. Place in a piping bag fitted with a large round nozzle 1.5 cm in diameter and, on a tray covered with greaseproof paper, pipe the cream on the top of the meringues so as to cover them completely (if necessary, spread evenly with a small spatula). Place in the freezer for at least 2 hours.

Date purée

vermicelli


ingredients :

  • 150 g Sicoly® unsweetened organic date purée
  • QS Cane sugar syrup
  • 30 g Softened butter
  • 1 cuillère à soupe de Rum

process :

In a food processor fitted with a leaf beater, work the Sicoly®’s organic date purée to soften it and then add the creamed butter. Mix until it is completely incorporated. Add the rum. If the consistency is too firm, add a drizzle of cane sugar syrup to loosen it a little.

Plating


Fill each tart base with pastry cream and place a meringue/whipped cream dome on top. Place the Sicoly®’s organic date purée in a piping bag fitted with a 2 mm round nozzle and pipe a vermicelli-effect covering all the way around each dome. (For a more traditional presentation, use a vermicelli nozzle). Before serving, sprinkle with icing sugar and decorate with a piece of dried date.