Almond
Shortcrust pastry
ingredients :
- 500 g Flour
- 300 g Butter
- 225 g Icing sugar
- 5 g Vanilla
- 75 g Almond powder
- 75 g Whole eggs
- 20 g Egg yolks
- 1 plaque Sicoly® exotic compotée
process :
Mix together the sieved flour and the butter cut into pieces to obtain a pastry. Add the sugar, vanilla, almond powder, egg yolks and eggs, mix together without excessive kneading. Roll out the pastry to a thickness of 3 to 4 mm and place on a 600 x 400 baking tray. Bake in an oven at 160°C for 10 to 15 minutes. Pour the SICOLY® exotic fruit compotée on top.
Meringue
ingredients :
- 130 g Almond powder
- 170 g Icing sugar
- 75 g Flour
- 60 g Non-stiffened egg whites
- 180 g Egg whites
- 120 g Granulated sugar
process :
Pour the meringue mixture over the compotée. Sprinkle with black and white sesame seeds. Dust with icing sugar. Bake at 160°C for 45 minutes. Leave it to cool down and cut into small squares, 3 by 3 cm.