Fresh Fruit Summer Tart


Almond Dacquoise Biscuit Method
  • Combine the almond flour, confectioners sugar and flour together, set aside.
  • Whip the egg whites with the granulated sugar until a firm peak and gently foldin the powders. 
  • Pipe into 6 rings of 18cm and bake +/- 25 min at 320°F in a rack oven.

Vanilla Light Cream Method
  • Combine Finesse, cold milk and the vanilla paste, mix on low speed for 1 min, scrape and increase on fast speed for 3 min until light and smooth. 
  • Incorporate the whipped Ambiante.

Assembly method
  • Pipe about 100g of vanilla light cream in the center of the almond biscuit and garnish with fresh fruits. 
  • Glaze with Harmony and sprinkle the Strawberry Smoobees.

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