Ingredients (For six 7-cm diameter tartlets)
|Powdered sugar||25 g|
|Almond powder||20 g|
|Powdered sugar||30 g|
|Almond powder||40 g|
|Egg yolk||22 g|
|Granulated sugar||15 g|
|Fresh cream||25 ml|
-Cut butter for the crust into cubes and refrigerate.
-Place butter for filling in a bowl and return it to room temperature.
-Sift all powdered ingredients. Refrigerate during the summer.
-Bring eggs back to room temperature.
-Preheat the oven to 180°C with the baking tray in the oven.
Place powdered sugar and room-temperature butter into a bowl and whisk until even.
Add beaten eggs and whisk until blended.
Add flour and almond powder and mix with a rubber spatula until moistened.
Wrap with cling film and chill in the refrigerator for 10 minutes.
Roll the dough out to a thickness of 3 mm with a rolling pin before refrigerating again until firm.
Cut out into 10 cm circles.
When the dough has slightly returned to room temperature, insert into tartlet molds.
Cut off excess crust with a knife.
Insert an item such as a muffin cup and fill with baking beans. Bake for 10 minutes in an oven preheated to 180°C, remove the baking beans and bake for an additional two minutes.
Place powdered sugar and room-temperature butter into a bowl and whisk until even. Add the beaten eggs gradually, in three parts, and whisk until blended.
Add almond powder and mix with a rubber spatula.
Fill the prebaked crust with 25 g of filling, and top with a peeled fig cut into a wedge shape. Bake for 15 minutes in an oven preheated to 180°C.
Place egg yolks and powdered sugar into a bowl and whisk until it turns white. Add sifted flour and mix until moistened.
Cut open a vanilla bean vertically and scrape out its seeds. Add to milk in a pan and heat just so that it does not boil. Gradually add to the mixture in step 1.
Return the mix back to the pan while filtering through a sieve.
Put the pan on medium heat and mix well with a whisk until it takes on a thick, creamy consistency.
Pour the mix into a vat and cover with cling film. Place an ice pad on top for rapid cooling.
Place the mix into a bowl and add fresh cream whipped to slightly soft peaks.
Pour mix into a pastry bag with a #13 round tube and squeeze out 20 g for each tart.
Decorate with peeled and cut figs and chervil.
Tips by confectionery specialist marimo
—The tart crust can be frozen. After rolling the tart crust to a thickness of 3 mm, wrap with cling film and freeze. The frozen dough should be good for one month.
—Step 1 for filling can be done much faster if a handheld mixer is used.
Recipe by:con-fectionery researcher marimo