Apricot Dulcey Pressed Tart
Apricot Dulcey Tart Pressed Sablé 170 g sweet shortcrust pastry 75 g Dulcey 27 g butter 22 g eclat d’or vanilla bean Apricot Confit 180 g apricot pulp + 30 g apricot cuts + 8 g glucose = warm to 50 C 6 g sugar + 6 g pectin NH = mix 8 g lemon juice Basic custard 40 g egg yolks 16 g sugar 82 g milk 82 g cream cook the custard to 82 C Dulcey Crémeux 216 g basic custard 1.6 g gelatin 200 190 g Dulcey Neutral glaze Crunchy glaze 142 g Dulcey 17 g eclat d’or 14 g grape seed oil A ssembly 150 g pressed sablé in 16cm tart ring - form a base Pipe 120 g apricot confit. Pipe 200 g crémeux decorate freeze glaze