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




Assembly


  1. 150 g pressed sablé in 16cm tart ring - form a base
  2. Pipe 120 g apricot confit.
  3. Pipe 200 g crémeux
  4. decorate
  5. freeze
  6. glaze


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