Short Crust | ||
---|---|---|
All Purpose Flour | 188g | |
Almond Flour | 35g | |
Confectioner's Sugar | 75g | |
Butter | 113g | |
Salt | 1.5g | |
Eggs | 35g | |
Apricot Jelly | ||
PatisFrane Starfruit Apricot Puree | 300g | |
Glucose Syrup | 80g | |
Sugar | 80g | |
NH Pectin | 8g | |
Amber Passion Fruit Ganache | ||
Passion Fruit Puree | 60g | |
Inverted Sugar | 12.5g | |
Belcolade Selection Amber Cacao-Trace 30% | 150g | |
Butter | 20g | |
Crunchy Praline | ||
Praline Paste | 300g | |
Belcolade Selection Amber Cacao-Trace 30% | 300g | |
Toasted Coconut | 25g | |
Crispy Rice Cereal | 25g | |
Belcolade Amber Chantilly | ||
Heavy Cream | 312g | |
Vanilla Bean | 1g | |
Belcolade Selection Amber Cacao-Trace 30% | 120g | |
Gelatin Sheet | 3g |
*Makes 12 tarts
Composition for 12 Tarts:
Complexity level: