Fruit tartlet

Discover the history of fruit tartlet.

1. Vanilla Cremeux

   • 500 g heavy cream (35% fat)
   • 75 g vanilla or white sugar
   • 60 g egg yolks (4)
   • 6 g gelatine
   • 5 g vanilla

   • Start by hydrating the gelatine in cold water for about 10 minutes.
   • Meanwhile, in a saucepan over medium-low heat, warm the cream along with the vanilla until it begins to steam.
   • In a separate bowl, mix the egg yolks with the sugar using a whisk.
   • When the cream begins to steam, pour it over the egg yolk and sugar mixture and whisk well to combine.
   • Next, return the mixture to the heat and cook over medium heat until it slightly thickens, to about 82º C.
   • Then, turn off the heat, add the hydrated and drained gelatine, and transfer the mixture to a 20 cm diameter silicone mould.
   • Let it cool at room temperature and freeze for a minimum of 4 hours.

2. Almond Sablé Dough

   • 115 g plain flour
   • 75 g butter
   • 45 g powdered sugar
   • 35 g ground almonds
   • 30 g egg white
   • 1 g salt

   • In the bowl of a mixer, combine the flour, ground almonds, salt, powdered sugar, and cold butter cut into small cubes.
   • Mix on medium-low speed just until all the ingredients are combined, and no chunks of butter remain. You should achieve a crumbly texture, similar to crushed biscuits.
   • Then, add the egg white and mix just until incorporated.
   • Place the dough onto a sheet of baking paper and cover with another sheet of paper.
   • Next, using a rolling pin, roll the dough between the two sheets of paper until it reaches a thickness of about 4 mm.
   • Then, place the dough in the freezer for about 20 minutes to firm up, making it easier to work with.
   • Take the dough out of the freezer, remove the baking paper, and cut out a circle of about 24 cm.
   • Bake for 20 minutes at 170º C and allow to cool to room temperature. Set aside.

3. Neutral Mirror Glaze

   • 150 g water
   • 125 g vanilla or white sugar
   • 10 g glucose
   • 4 g pectin
   • A few drops of lemon juice

   • In a saucepan, heat the water, 100 g of sugar, and the glucose over medium heat.
   • In a separate bowl, mix the remaining 25 g of sugar with the pectin very well.
   • It is important that the pectin is well combined with the sugar to prevent clumping when added to the hot mixture.
   • Once the sugar and glucose have dissolved, add the sugar and pectin mixture and whisk well to combine.
   • When the mixture begins to boil, add the lemon juice, turn off the heat, and let it cool at room temperature. Set aside.

4. Assembly

   • 30 g fresh grapes
   • 30 g tinned or fresh mango
   • 30 g fresh blueberries
   • 30 g fresh raspberries
   • 30 g fresh kiwi

   • First, heat the mirror glaze to 40º C.
   • Next, remove the vanilla cremeux from the fridge, unmould it, and place it on a wire rack.
   • Then, coat the vanilla cremeux with the warm mirror glaze and wait a few seconds for it to set.
   • Place the sablé dough disc on a plate and position the vanilla cremeux in the centre.
   • Finally, wash your fresh fruits, brush them with a bit of glaze, and arrange them around the outer edge of the sablé dough disc, surrounding the vanilla cremeux.
   • Allow to defrost completely at room temperature. Store in the fridge and bring to room temperature for about 15 minutes before serving.

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