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04/01/2019

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Antonio Bachour 29 novembre 2018 · Recipe: Passion fruit Mango Tart Sable Dough 360 gr butter cold 195 gr confectioner’s sugar Pinch of Salt 90 gr almond flour 142 gr whole eggs 795 gr flour Preheat oven to 160ºC/325ºF. In the bowl of a stand mixer fitted with a paddle attachment, cut the butter into small cubes and place in a bowl. Add the flour, sugar, salt and almond flour and beat until the mixture resembles breadcrumbs. Add the egg and bring the mix together until it forms a ball. Roll dough to 2 mm thickness between two parchment paper, cover in plastic wrap and refrigerate for 20 minutes. Butter small tart molds and cut dough to fit. Line and trim each mold and freeze for at least 1hours before baking for about 15 minutes until lightly golden. Passion Fruit Cremeux 6.25 g gelatin sheets silver 200 gr egg yolks 125 gr whole eggs 215 gr granulated sugar 300 gr passion fruit puree 250 gr unsalted butter, softened Soak gelatin in ice water until softened; squeeze out excess water and set aside. Cook yolks, eggs, sugar and puree over a double boiler, whisking constantly until thickened (185 F or 85 C.) Remove from heat, stir in gelatin, Let cool to 35C and add the butter and mix well.. Almond cake 200 gr almond paste 180 gr butter unsalted 200 gr granulated sugar 1 vanilla bean, split lengthwise & scraped https://www.facebook.com/

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04/01/2019

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5 large eggs 150 gr flour 6 gr baking powder Pinch of salt 125 gr creme fraiche � Preheat oven to 162C/325°F. Beat almond paste, butter, sugar and vanilla beans until light and smooth. Add eggs slowly, mixing between each addition. Sift cake flour, baking powder and salt together over egg mixture. Add sour cream and don’t overmix. Lightly grease a half sheet tray and line with parchment, then grease the parchment as well. Pour batter into prepared pan and bake for 15-20 minutes, rotating halfway through. Cool on a wire rack, then trim edges and reserve. Cut in round pieces and reserve. Add piece of cake inside the tart. Pipe Cremeux on top the cake . Decorate the tart with dots of cremeux , sable disk and mango compote . #bachour

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