{Raspberry Pistachio Tartlets} – Mini tarte cu zmeura si fistic

Oh my, pistachio has become my weakness! Much like Superman’s kryptonite, except that I get stronger in its presence, I love it, I seek it, I enjoy working with it, I love its color and delicate flavor. And I believe that combined with raspberry, it becomes one of the best flavor combos there is! So fragrant, so delicate and yet impossible to forget, vibrant in colour and amazing when you bite into it! It rarely gets better than this!

raspberry pistachio tartlets

Raspberry Pistachio Tartlets – a dessert hard to forget

These raspberry pistachio tartlets have been the highlight of my last few days. It’s really nice coming home to a bunch of tartlets waiting for your in the fridge, especially when they look this pretty and taste this good! One bite and you feel like a brand new person! (or perhaps the same old self, but with a smile on your face!)

pistachio raspberry tartlets

{Raspberry Pistachio Tartlets}
 
Author:
Ingredients:
Pate sucree:
  • 140g butter, softened
  • 70g powdered sugar
  • ½ teaspoon vanilla extract
  • 1 egg
  • 30g almond flour
  • 280g all-purpose flour, sifted
  • 2g salt
Raspberry jelee:
  • 150g raspberry puree
  • 45g white sugar
  • 4g pectin NH
  • 2ml lemon juice
  • 1 teaspoon rose water
Pistachio ganache:
  • 80ml heavy cream
  • 160g white chocolate
  • 30g pistachio paste (100%)
  • 25g butter, softened
  • 1 teaspoon vanilla extract
Whipped ganache:
  • 200ml heavy cream
  • 140g white chocolate
  • 1 vanilla bean
Decor
  • Thin sheets of tempered white chocolate
Directions:
Pate sucree:
  1. Mix the butter with the sugar in a bowl for 5 minutes.
  2. Add the vanilla and egg and give it a good mix.
  3. Stir in the almond flour, followed by the all-purpose flour and salt and knead just until the dough looks even.
  4. Gather it into a ball then wrap it in plastic wrap and refrigerate for a few hours, preferably over night.
  5. Once chilled, roll the dough into a thin sheet then cut small pieces and use them to make your tartlet shells by placing the dough into small tartlet rings.
  6. Work the dough quickly to prevent it from warming up. If it's too warm, keep it in the fridge then work it again.
  7. Bake in the preheated oven at 170C for 12-16 minutes or until slightly golden brown.
  8. Allow to cool down in the pan then remove the rings and place aside until needed.
Raspberry jelee:
  1. Mix the sugar and pectin.
  2. Heat up the raspberry puree until warm then add the pectin and sugar and mix well, cooking for 2 minutes once it starts to boil.
  3. Remove from heat and add the lemon juice.
  4. Allow to cool down then stir in the rose water.
  5. Pour about 1½ tablespoons of jelly into each tartlet shells, making sure there is enough space for the pistachio ganache as well.
  6. Place the tartlets in the fridge to allow to properly set.
Pistachio ganache:
  1. Heat the cream well then pour it over the chocolate.
  2. Allow to sit for a few minutes then mix well.
  3. Stir in the pistachio paste, followed by the butter and mix well.
  4. Add the vanilla and give it a good mix.
  5. Spoon the ganache over the raspberry jelly and place in the fridge to set.
Whipped ganache:
  1. Heat the cream and vanilla bean until the boiling point.
  2. Remove from heat and allow to infuse for 10 minutes.
  3. Heat again if needed then pour over the chocolate.
  4. Blend until smooth then place in the fridge for at least 8 hours.
  5. Whip until stiff.
  6. Spoon the ganache into a piping bag fitted with a round nozzle.
  7. Pipe the ganache over each tartlet and decorate with white chocolate.

raspberry pistachio tartletsROMANIAN

Am dezvoltat o mica obsesie pentru fistic – gustul lui delicat, culoarea intensa, acel verde fistic absolut superb! Cum sa nu-l iubesti?! Si tot caut motive (a se citi scuze) pentru a-l folosi in deserturi, fie ca vorbim de achest cheesecake delicios, fie ca ne orientam spre ceva mai complex dar la fel de gustos: mini tarte cu zmeura si fistic.

Mini tarte cu zmeura si fistic
 
Author:
Ingredients:
Pate sucree (aluat fraged):
  • 140g unt, temperatura camerei
  • 70g zahar pudra
  • ½ lingurita extract de vanilie
  • 1 egg
  • 30g faina de migdale
  • 280g faina alba, cernuta
  • 2g sare
Jeleu de zmeura:
  • 150g piure de zmeura fara samburi
  • 45g zahar alb
  • 4g pectina NH
  • 2ml suc de lamaie
  • 1 lingurita apa de trandafir
Ganache cu fistic:
  • 80ml smantana pentru frisca
  • 160g ciocolata alba
  • 30g pasta de fistic
  • 25g unt, temperatura camerei
  • 1 lingurita extract de vanilie
Ganache batut:
  • 140g ciocolata alba
  • 200ml smantana pentru frisca
  • 1 pastaie de vanilie
Decor:
  • Foi subtiri de ciocolata
Directions:
Pate sucree (aluat fraged):
  1. Mixati untul cu zaharul intr-un bol pentru aproximativ 5 minute.
  2. Adaugati vanilia si oul si mixati bine.
  3. Incorporati faina de migdale, apoi faina alba si sarea si framantati scurt pana obtineti un aluat omogen. Formati o bila si infoliati apoi dati la frigider cateva ore.
  4. Scoateti de la rece si instindeti o foaie subtire apoi taiati cercuri suficient de mari incat sa va incapa in inelele de mini tarte.
  5. Coaceti cojile in cuptorul preincalzit la 180C pentru 12-16 minute sau pana devin usor aurii.
  6. Dati deoparte pana la nevoie.
Jeleu de zmeura:
  1. Combinati zaharul cu pectina NH.
  2. Incalziti piureul usor apoi incorporati zaharul si pectina.
  3. Gatiti 2 minute dupa ce incepe sa fiarba apoi luati de pe foc si adaugati zeama de lamaie.
  4. Lasati sa se racoreasca apoi incorporati apa de trandafiri.
  5. Turnati 1-2 linguri de jeleu in fiecare coaja de tarta apoi dati-le la frigider pentru a se inchega.
Ganache cu fistic:
  1. Incalziti smantana intr-un vas.
  2. Turnati-o calda peste ciocolata. Lasati deoparte cateva minute apoi omogenizati.
  3. Incorporati untul si pasta de fistic, precum si vanilia.
  4. Turnati ganache peste jeleul de zmeura apoi dati la frigider.
Ganache batut:
  1. Incalziti smantana cu pastaia de vanilie. Lasati sa infuzeze 10 minute apoi reincalziti.
  2. Turnati peste ciocolata si omogenizati.
  3. Lasati sa se raceasca la frigider cel putin 8 ore apoi mixati pana obtineti o crema aerata.
  4. Puneti intr-un pos apoi posati pe fiecare mini tarta crema din belsug.
  5. Decorati cu bucati subtiri de ciocolata alba (si, optional, zmeura proaspata)

mini tarte cu zmeura si fistic

{Infiniment Vanille Tartlets} – Mini tarte cu vanilie

Following my last post focusing on vanilla, here comes what I believe to be one of the best tartlette recipes I have ever made and tasted! I’m not even sure what makes these infiniment vanille tartlets so delighful: maybe it’s the creamiest texture ever or the intense vanilla flavor or perhaps the vanilla studded filling combined with the crisp crust. There are so many reason to love them that is impossible to pick just one!

infiniment vanille tartlets

Pierre Herme – The Picasso of modern pastry

Pierre Herme is a constant presence here on Pastry Workshop: Infiniment Vanille Cake, Carrement au Chocolat, Viennese Spritz Cookies and the list can go on! His recipes are a guarantee for a great texture, amazing taste and lovely tasting experience so no wonder that I keep going back to his books. It’s fascinating how he always finds a way to impress you even though you think there’s nothing left to be impressed with! No wonder he’s been named the Picasso of pastry. The way he “paints” with flavors and textures is truly unique in modern pastry!

infiniment vanille tartlets

5.0 from 1 reviews
{Infiniment Vanille Tartlettes}
 
Author:
Serves:: 10-12
Ingredients:
Crust:
  • 150g butter, softened
  • 30g almond flour
  • 80g powdered sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 300g all-purpose flour
  • 1g salt
Mascarpone vanilla cream:
  • 250ml heavy cream
  • Seeds from 1 vanilla pod
  • 50g egg yolk
  • 65g white sugar
  • 4g gelatin sheets
  • 250g mascarpone cream
Biscuit a la cuillere:
  • 2 egg whites
  • 45g white sugar
  • 40g egg yolk
  • 1 teaspoon vanilla extract
  • 25g all-purpose flour
  • 25g cornstarch
  • 1 pinch of salt
Vanilla syrup:
  • 80g white sugar
  • 110ml water
  • 1 vanilla pod, split lengthwise, seeds removed
Vanilla ganache:
  • 115ml heavy cream
  • 1 teaspoon vanilla extract
  • Seeds from 1 vanilla pod
  • 150g white chocolate
White glaze:
  • 100g white chocolate
  • 30g white sugar
  • 1g pectin NH
  • 60ml water
  • 40ml heavy cream
  • White food coloring
  • Seeds from 1 vanilla pod
Directions:
Crust:
  1. Mix the butter with the almond flour and sugar for 5 minutes until light and fluffy.
  2. Stir in the egg and give it a good mix.
  3. Add the flour and salt and knead the dough slightly to bring it together into a ball. Wrap in plastic wrap and refrigerate at least 1 hour.
  4. Roll out the dough into a thin sheet then cut enough to line 10-12 8cm diameter tartlette rings.
  5. Bake the crust in the preheated oven at 350F for 10-12 minutes or until slightly golden brown on the edges.
  6. Allow to cool down in the pan.
  7. Place aside.
Mascarpone cream:
  1. Prepare 10-12 small tartlette rings by lining them with plastic wrap and acetate sheets.
  2. Bloom the gelatin in cold water.
  3. Heat up the milk and vanilla seeds in a saucepan.
  4. In the meantime, mix the egg yolk with the sugar then stream in the hot milk.
  5. Transfer the mixture back on heat and cook on low until it reaches 82C.
  6. Remove from heat and stir in the gelatin then strain through a fine sieve.
  7. Allow to cool down.
  8. Whip up the mascarpone cheese until creamy then stream in the chilled mixture you made earlier.
  9. Evenly pour into the prepared rings and freeze for a few hours.
Biscuit:
  1. Whip the egg whites until foamy then add the sugar and whip until stiff and glossy.
  2. With the mixture on low speed, add the egg yolk, followed by the sifted flour, cornstarch and salt.
  3. Spread a thin sheet of batter on a baking pan lined with parchment paper.
  4. Bake in the preheated oven at 350F for 12-14 minutes or until slightly golden brown.
  5. When baked, allow to cool down then cut small discs, large enough to perfectly fit the inside of the inside of the baked tartlettes. Place aside.
Vanilla syrup:
  1. Combine all the ingredients in a saucepan and cook for 2 minutes.
  2. Allow to cool down covered with plastic wrap to allow infusion.
Vanilla ganache:
  1. Heat the cream and vanilla seeds in a saucepan.
  2. Remove from heat and pour over the chocolate.
  3. Mix well until smooth.
  4. Add the extract and mix well.
  5. Allow to cool down before use.
White glaze:
  1. Combine the sugar and pectin in a bowl.
  2. Bring the cream and water to a boil. Add the pectin and sugar and cook for 1 minute, mixing all the time.
  3. Remove from heat and pour over the chocolate.
  4. Mix well then add the food coloring and vanilla seeds.
  5. Blend with an immersion blender then cover with plastic wrap and refrigerate for a few hours before using.
To finish the tartlettes:
  1. Fill half way the tartlette crusts with vanilla ganache.
  2. Place a disc of biscuit on top then carefully slightly soak up the biscuit in syrup (use a brush).
  3. Place in the fridge for a few hours.
  4. Remove the frozen mascarpone cream from the freezer. Unmold each disc of cream and place them on a glazing grill.
  5. Evenly pour the glaze over the frozen cream then allow it to drip off.
  6. Carefully place the mascarpone cream over each tartlette.

infiniment vanille tartletsROMANIAN

Checul cu vanilie a fost doar primul dintr-o serie minunata de prajituri in care vanilia este vedeta principala. Astazi este randul unei tarte cu vanilie, muuuuuuulta vanilie adevarata, fie sub forma de pastai, fie sub forma de extract natural. De altfel, daca priviti cu atentie sectiune tartei veti vedea semintele de vanilie care parca te transpun intr-o explozie aromata vanilata. Imaginati-va gustul delicat al vaniliei adevarate apoi multiplicati-l cu fiecare strat al tartei. Caci da, aproape fiecare strat din aceasta tarta contine vanilie.

E destul de greu sa scoti vanilia in evidenta, mai ales cand ea este oricum folosita in toate deserturile, ca aroma de baza. Insa Pierre Herme, caci reteta este adaptata dupa retetele lui, reuseste! Si adevarul e ca aceasta tarta te ia prin surprindere! Aroma intensa de vanilie e o surpriza placut si o schimbare binevenita. Cumva aceasta tarta m-a facut sa ma reingradostesc de vanilie, sa o privesc altfel, sa o apreciez mai mult!

5.0 from 1 reviews
Tarte cu vanilie
 
Adaptat dupa Pierre Herme
Author:
Serves:: 10-12 buc
Ingredients:
Crusta:
  • 150g unt, temperatura camerei
  • 30g faina de migdale
  • 80g zahar pudra
  • 1 ou
  • 1 lingurita extract de vanilie
  • 300g faina alba
  • 1g sare
Crema de mascarpone:
  • 250ml smantana pentru frisca
  • Seminte de la o pastaie de vanilie
  • 50g galbenus
  • 65g zahar alb
  • 4g gelatina foi
  • 250g mascarpone
Biscuite:
  • 2 albusuri
  • 45g zahar alb
  • 40g galbenus
  • 1 lingurita extract de vanilie
  • 25g faina alba
  • 25g amidon
  • 1 praf de sare
Sirop de vanilie:
  • 110ml apa
  • 80g zahar
  • 1 pastaie de vanilie, injumatatita, semintele inlaturate
Ganache de vanilie:
  • 115ml smantana pentru frisca
  • Semintele de la 1 pastaie de vanilie
  • 150g ciocolata alba
  • 1 lingurita extract de vanilie
Glazura alba:
  • 100g ciocolata alba
  • 30g zahar alb
  • 1g pectina NH
  • 60ml apa
  • 40ml smantana pentru frisca
  • Colorant alb
  • Semintele de la 1 pastaie de vanilie
Directions:
Crusta:
  1. Mixati untul cu faina de migdale si zaharul 5 minute.
  2. Adaugati oul si mixati bine apoi incorporati faina si sarea.
  3. Framantati scurt pana obtineti o bila de aluat apoi infasurati-o in folie alimentara si dati la frigider cel putin 1 ora.
  4. Rulati o foaie subtire apoi realizati 10-12 coji de tarta in inele de 8cm diametru.
  5. Coaceti in cuptorul preincalzit la 180C pentru 10-12 minute sau pana devin usor aurii pe margini.
  6. Lasati sa se raceasca in tava.
Crema mascarpone:
  1. Pregatiti 10-12 inele de tort de 8cm diametru tapetandu-le cu folie alimentara si acetat.
  2. Hidratati gelatina in apa rece.
  3. Incalziti smantana si semintele de vanilie.
  4. Amestecati galbenusul si zaharul apoi turnati in fir subtire smantana fierbinte. Intoarceti pe foc si gatiti pana atinge 82C, amestecand continuu cu o spatula.
  5. Luati de pe foc si adaugati gelatina apoi strecurati totul printr-o sita fina intr-un bol. Lasati sa se raceasca la o temperatura neutra.
  6. Mixati mascarpone pana devine cremos apoi adaugati in fir subtire crema de mai devreme.
  7. Turnati compozitia in formele pregatite si congelati cateva ore.
Biscuite:
  1. Cerneti faina cu amidonul si sarea.
  2. Mixati albusurile spuma apoi adaugati zaharul si continuati sa mixati pana obtineti o bezea ferma.
  3. Cu mixerul la viteza mica, incorporati galbenusul apoi faina cernuta.
  4. Intindeti un strat subtire intr-o tava tapetata cu hartie de copt si coaceti la 180C pentru 12-14 minute sau pana devine usor aurie, avand grija sa nu se usuce prea tare.
  5. Lasati la racit, apoi decupati discuri suficient de mari incat sa incapa in cojile de tarta coapte. Dati deoparte.
Sirop de vanilie:
  1. Combinati toate ingredientele apoi fierbeti 2 minute.
  2. Lasati sa se raceasca acoperit cu folie alimentara.
Ganache de vanilie:
  1. Incalziti smantana si semintele de vanilie intr-un vas.
  2. Luati de pe foc si turnati peste ciocolata.
  3. Omogenizati apoi incorporati extractul.
  4. Lasati sa se raceasca.
Glazura:
  1. Combinati zaharul si pectina intr-un bol.
  2. Incalziti apa si smantana apoi adaugati pectina si gatiti pentru 2 minute.
  3. Luati de pe foc si adaugati colorantul plus semintele de vanilie.
  4. Blenduiti bine apoi acoperiti cu folie si dati la rece.
Pentru a finisa tartele:
  1. Umpleti cojile de tart ape jumatate cu ganache.
  2. Asezati deasupra un disc de biscuite apoi insiropati-l usor cu sirop de vanilie (folositi o pensula).
  3. Dati la frigider cateva ore.
  4. Scoateti crema de mascarpone din congelator si inlaturati inelele si folia. Asezati fiecare disc de crema pe un grilaj de glazurat apoi turnati uniform glazura deasupra.
  5. Lasati sa se scurga bine apoi asezati crema peste tartele umplute.
  6. Decorati cu pastai de vanilie sau pudra de vanilie.

infiniment vanille tartlets

 

{Strawberry Frangipane Tartlettes} – Tarte cu frangipane

frangipane tartlettes

There’s no secret that I love almonds and I love strawberries. They are both delicate ingredients that work well together or mixed with other flavors. But despite using them before in various combos, together or alone, I’ve never made frangipane before and I have to say that I fell in love with it. The delicate almond aroma, the fudgy, moist texture and the crunchy topping turn frangipane into something to remember, especially combined with a fragrant strawberry compote.

Frangipane is an almond cream that gets its taste from an Italian named Frangipane which means frangere il pane (breaking bread). Some recipes say it’s made with just ground almonds, butter and eggs, but other pastry chef add pastry cream to the mixture as well. I found that the addition of pastry cream makes the frangipane lighter, tastier and the texture becomes somewhat fudgy, moist, absolutely delicious! So in the end, these frangipane tartlettes are tiny wonders of the pastry world, little gems that can be made with all sort of fruits in so many flavor combos that I can only dream of!

frangipane tartlettes

5.0 from 5 reviews
{Strawberry Frangipane Tartlettes}
 
Author:
Ingredients:
Crust:
  • 140g butter, softened
  • 70g powdered sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • 30g almond flour
  • 280g all-purpose flour
  • ¼ teaspoon salt
Strawberry Compote:
  • 150g strawberry puree
  • 45g white sugar
  • 2g lemon juice
  • 4g pectin NH
Frangipane:
  • 75g butter, softened
  • 75g powdered sugar
  • 75g almond flour
  • 2 egg yolks
  • ½ teaspoon vanilla extract
  • 10g all-purpose flour
  • 100g pastry cream
Topping:
  • Sliced almonds as needed
Directions:
Crust:
  1. Mix the butter and sugar in a bowl for 2 minutes until creamy and pale.
  2. Add the egg and vanilla and mix well.
  3. Stir in the almond flour, then add the flour and salt.
  4. Knead the dough slightly just until it comes together then wrap it in plastic wrap and place in the fridge for 1 hour.
  5. After 1 hour, remove it from the fridge and place it on a floured working surface.
  6. Roll it into a thin sheet, about 2mm thickness, then cut it and mold it into small tartlettes rings or pans.
  7. Bake the crusts in the preheated oven at 350F - 180C for 12 minutes or until just slightly golden brown on the edges.
  8. Allow to cool down in the pan.
Strawberry Compote:
  1. Combine the strawberry puree, lemon juice and half of the sugar in a saucepan.
  2. Mix the remaining sugar and pectin in a bowl.
  3. Once the puree begins to boil, start adding the pectin mixture, little by little, mixing well while cooking.
  4. Once you finished adding the pectin, continue cooking for 2 more minutes then remove from heat, cover with plastic wrap and place in the fridge to cool down.
Frangipane:
  1. Mix the butter and sugar in a bowl for 2 minutes until creamy and pale.
  2. Add the egg yolks and vanilla and give it a good mix.
  3. Stir in the almond flour and flour and mix to combine then stir in the pastry cream and mix well.
  4. Spoon the frangipane into pastry bags fitted with a small round nozzle.
To finish the tartlettes:
  1. Spoon 1-2 teaspoons of strawberry compote at the bottom of each crust.
  2. Pipe a layer of frangipane on top and cover with slices of almonds.
  3. Bake in the preheated oven at 335F - 170F for another 15 minutes or until the frangipane looks golden brown.
  4. Allow the tartlettes to cool down in the pan before serving.

frangipane tartlettesROMANIAN

Recunosc, m-am indragostit iremediabil de frangipane! Daca nu ati auzit termenul pana acum, sa va explic: frangipane e o crema de migdale, adesea folosita ca umplutura pentru tarte. E important de stiut ca e o crema care necesita coacere in cuptor, avand in compozitie, pe langa faina de migdale, si oua crude plus unt. Am gasit mai multe variante ale frangipane, insa tot citind retete si interesandu-ma asupra subiectului, am ajuns la concluzia ca frangipane-ul adevarat are in compozitie crema de patiserie, iar retetele care nu au se numesc pur si simplu creme de migdale.

Crema de patiserie care se adauga in compozitie face frangipane mult mai gustos, umed, delicios. Ce obtii la final e o umplutura cu un gust delicat de migdale, destul de densa, dar foarte umeda, o crema care se topeste in gura pe masura ce musti din tarta, lasand sa iasa in evidenta aroma de capsuna neasteptat de bine.

Frangipane inseamna literalmente “a rupe paine”, crema in sine fiind dupa unele surse inventata de un italian numit Frangipane. Reteta a ajuns apoi la francezi si restul e istorie. E folosita in tot felul de tarte, Pithivier ori Tortul Regelui.

5.0 from 5 reviews
Tarte cu frangipane si capsune
 
Author:
Ingredients:
Crusta:
  • 140g unt, temperatura camerei
  • 70g zahar pudra, cernut
  • 1 ou
  • ½ lingurita extract de vanilie
  • 30g faina de migdale
  • 280g faina alba, cernuta
  • ¼ lingurita sare
Compot de capsune:
  • 150g piure de capsune
  • 2g suc de lamaie
  • 45g zahar alb
  • 4g pectina NH
Frangipane:
  • 75g unt, temperatura camerei
  • 75g faina de migdale
  • 75g zahar pudra, cernut
  • 2 galbenusuri
  • ½ lingurita extract de vanilie
  • 10g faina alba
  • 100g crema de patiserie
Topping:
  • Migdale felii
Directions:
Crusta:
  1. Mixati untul cu zaharul 2 minute pana devine deschis la culoare.
  2. Adaugati oul si vanilia si mixati bine.
  3. Incorporati faina de migdale, apoi faina si sarea.
  4. Framantati aluatul scurt doar pana obtineti o bila, apoi infasurati-o intr-o folie si dati la rece 1 ora cel putin.
  5. Puneti aluatul pe masa de lucru usor infainata si intindeti aluatul intr-o foaie subtire de aproximativ 2mm.
  6. Taiati bucati suficient de mari si asezati-le in formele de mini tarte pe care le aveti la dispozitie.
  7. Coaceti in cuptorul preincalzit la 180C pentru aproximativ 12 minute sau pana devin usor aurii.
  8. Lasati-le deoparte pana aveti nevoie de ele.
"Compot" de capsune:
  1. Combinati iureul de capsune, zeama de lamaie si jumatate din zahar intr-un vas.
  2. Puneti pe foc mic si dati in clocot.
  3. Intre timp, amestecati restul de zahar cu pectina.
  4. Cand piureul incepe sa fiarba, adaugati treptat pectina, apoi gatiti inca 2 minute.
  5. Acoperiti cu folie si lasati sa se raceasca complet.
Frangipane:
  1. Mixati untul cu zaharul pana devine cremos si deschis la culoare.
  2. Adaugati galbenusurile si vanilia si mixati bine, apoi incorporati faina si migdale si faina alba, iar la final adaugati crema de patiserie.
  3. Puneti frangipane intr-un pos cu dui rotund mediu.
Pentru a finisa tartele:
  1. Puneti 1-2 lingurite de compot de capsune in fiecare tarta, apoi acoperiti cu un strat uniform de frangipane.
  2. Finisati cu felii de migdale din belsug si coaceti in cuptorul preincalzit la 170C inca aproximativ 15 minute sau pana devin aurii.
  3. Lasati-le la racit complet inainte de a le servi.

frangipane tartlettes

{Amaretto Mousseline Tart} – Tarta cu vanilie si Amaretto

Amaretto mousseline tart

I love tarts and tartlettes, but there’s one thing I’m not too fond of – making the crusts. I’m usually a very patient person, I like to work slowly and do the job well, but when it comes to these crusts, I’m a totally different pastry chef. So I’ve been looking for options and found this beautiful version of a tart that uses a sponge as a base and constructs the dessert by topping the cake with the cream then decorate with plenty of fruits. It’s a gorgeous version of a tart if you ask me, one that’s easier to make, one that offers countless possibilities of cakes, creams and décor.

Amaretto mousseline tart2

This Amaretto mousseline tart has given me the opportunity to try a sponge recipe I was eager to try. The marzipan biscuit that I used as a base is soft, rises beautifully and tastes great combined with pretty much any topping you may think of. My choice for this particular tart was a fragrant Amaretto syrup, the silkiest mousseline vanilla cream and plenty of red fruits. To top it all off, I added tiny drops of Amaretto fluid gel into the fruits and on the mousseline. I loved the look of the final tart – it’s just so stylish, somehow fancy and elegant. I just love it! It managed to rise my spirit and trust in my skills so much!

5.0 from 1 reviews
{Amaretto Mousseline Tart}
 
Author:
Ingredients:
Marzipan Biscuit:
  • 138g marzipan 50%
  • 40g granulated sugar
  • 65g egg yolk
  • 50g whole eggs
  • 80g egg whites
  • 40g white sugar
  • 35g all-purpose flour
  • 15g cocoa powder
  • 1 pinch salt
  • 35g dark chocolate
  • 35g butter
Vanilla Mousseline Cream:
  • 250ml whole milk
  • 3 egg yolks
  • 1 pinch salt
  • 80g white sugar
  • 25g cornstarch
  • 3g gelatin + 15ml water
  • 1 ½ teaspoons vanilla extract
  • 150ml heavy cream, whipped
Amaretto fluid gel:
  • 200ml simple syrup
  • 80ml Amaretto
  • 2g agar agar
You will also need:
  • Fresh red fruits
  • 40ml Amaretto
Directions:
Marzipan Biscuit:
  1. Combine the marzipan, 40g white sugar, the egg yolk and whole egg in a food processor and pulse for 5 minutes until the mixture looks pale and smooth, double in volume.
  2. Transfer the mixture in a bowl and place aside.
  3. Melt the chocolate and butter in a heatproof bowl over a hot water bath.
  4. Whip the egg whites with a pinch of salt until foamy. Add 40g sugar and whip for a few more minutes until stiff and glossy.
  5. Combine 2-3 tablespoons of meringue with the chocolate mixture then stir it into the marzipan mixture.
  6. Add the flour into the marzipan mixture as well, then fold in the remaining meringue.
  7. Pour the batter in 2 round cake pans and bake in the preheated oven at 350F for 20-25 minutes.
  8. Allow to cool down in the pan then carefully remove it and place on a platter. You will only need one sponge cake for this recipe.
Vanilla Mousseline Cream:
  1. Heat the milk in a saucepan.
  2. Bloom the gelatin in cold water.
  3. Mix the egg yolks with salt, sugar and cornstarch in a bowl. Pour the hot milk over and mix well then return on heat and cook until thickened.
  4. Remove off heat and stir in the gelatin.
  5. Place plastic wrap on the surface and allow to cool down.
  6. When chilled, mix until creamy then fold in the whipped cream.
  7. Add the vanilla and mix well.
Amaretto Fluid Gel:
  1. Heat the simple syrup in a saucepan and bring to a boil.
  2. Add the Amaretto and agar agar and cook for 30 seconds.
  3. Remove off heat and allow to cool down for at least 3 hours.
  4. When chilled and set, transfer it in a pastry bag.
To assemble the crust:
  1. Place a sponge cake on a platter and brush it with Amaretto.
  2. Spoon the pastry cream in a pastry bag with a round tip and pipe it on the biscuit.
  3. Top the cream with red fruits and pipe the fluid gel over the fruits.
  4. Fill 2 pipettes with Amaretto and decorate.
  5. Serve chilled.

Amaretto mousseline tartROMANIAN

Ador tartele, dar cateodata sa fac aluatul fraged si sa coc crustele nu e tocmai cea mai placuta ocupatie. Asa ca in ultimul timp am tot cautat variante prin care sa scap de acest pas. Si am gasit varianta de mai sus – aceasta tarta eleganta, mult mai rapida si mai simpla, aromata si cremoasa, colorata si plina de texturi.

In plus, aceasta tarta mi-a oferit sansa sa incerc reteta unui blat caruia ii dadeam tarcoale de mult – biscuite cu martipan. E un blat crescut, dar textura lui merge mai mult spre un biscuite. Nu are agenti de crestere, se bazeaza pe aerul incorporat in oua si e absolut delicios. Se potriveste perfect cu vanilie, ciocolata, practic orice crema ori fructe la care va puteti gandi.

E tarta care mi-a ridicat increderea in mine si m-a facut sa realizez, din nou, cat de frumoasa e cofetaria si cat de simple pot fi ingredientele cu care lucrezi!

Amaretto mousseline tart

5.0 from 1 reviews
Tarta cu vanilie si Amaretto
 
Author:
Ingredients:
Blat cu martipan:
  • 138g martipan 50%
  • 40g zahar alb granulat
  • 65g galbenus
  • 50g oua intregi
  • 80g albus
  • 40g zahar alb granulat
  • 15g cacao
  • 35g faina alba
  • 1 praf de sare
  • 35g ciocolata neagra
  • 35g unt
Crema mousseline cu vanilie:
  • 250ml lapte integral
  • 3 galbenus
  • 1 praf de sare
  • 80g zahar alb
  • 25g amidon
  • 3g gelatina + 15ml apa
  • 1 ½ lingurite extract de vanilie
  • 150ml smantana pentru frisca, batuta
Gel de Amaretto:
  • 200ml sirop simplu
  • 80ml Amaretto
  • 2g agar agar
Veti mai avea nevoie si de:
  • Fructe rosii
  • 40ml Amaretto pentru insiropat
Directions:
Biscuite cu martipan:
  1. Combinati martipanul, 40g zahar, galbenusul si ouale intregi intr-un robot de bucatarie si pulsate cateva minute pana obtineti un amestec spumos, deshis la culoare. Transferati compozitia intr-un bol.
  2. Topiti ciocolata si untul intr-un vas pe baie de aburi.
  3. Mixati albusurile cu un praf de sare pana devin spuma. Adaugati 40g zahar si continuati sa mixati pana obtineti o bezea ferma si lucioasa.
  4. Combinati 2-3 linguri de bezea cu ciocolata topita, apoi adaugati-o peste amestecul de martipan.
  5. Incorporati cacaoa si faina, apoi adaugati restul de bezea.
  6. Turnati blatul in 2 tavi rotunde de 18cm si coaceti in cuptorul preincalzit la 180C pentru 20-25 minute.
  7. Lasati sa se raceasca in tava apoi transferati pe un platou. Veti folosi doar un blat pentru aceasta tarta, insa il puteti congela pe cel de-al doilea.
Crema mousseline de vanilie:
  1. Incalziti laptele intr-un vas.
  2. Hidratati gelatina in apa rece.
  3. Mixati galbenusurile cu zaharul, sarea si amidonul. Turnati laptele fierbinte peste acest amestec, apoi intoarceti pe foc si gatiti pana se ingroase complet.
  4. Luati de pe foc si adaugati gelatina apoi acoperiti cu folie la suprafata si lasati sa se raceasca complet.
  5. Mixati pana redevine cremoasa apoi adaugati vanilia si smantana batuta. Dati la rece.
Gel de Amaretto:
  1. Incalziti siropul simplu pe foc (siropul simplu e un amestec din cantitati egale de apa si zahar, fierte cateva minute la foc mic).
  2. Adaugati Amaretto si agar agar si fierbeti 30 secunde.
  3. Lasati sa se raceasca complet timp de 3 ore, apoi puneti intr-un pos.
Pentru a asambla tarta:
  1. Umeziti blatul cu cele 40ml Amaretto.
  2. Puneti crema de vanilie intr-un pos cu dui rotund si puneti-o peste blat.
  3. Acoperiti cu fructe rosii si cateva picaturi de gel de Amaretto.
  4. Pentru mai mult efect, umpleti doua pipete cu Amaretto si asezati-le in blat.

Amaretto mousseline tart

{Kalamansi Mango Tartlettes} – Tarte cu mango si kalamansi

kalamansi mango tartlettes

Kalamansi, also known under the name of Golden lime or calamansi, is a mix between lime, kumquat and mandarin and it grows mostly in the Philippines and Malayasia, which makes them incredibly hard to source in Romania. But once in a blue moon, I do get the chance of finding them – either fresh or puree – and it’s pure joy! I’m a huge fan of citrus fruits as they are, but this mix of lime, orange, mandarin it has me all hooked up! I absolutely love the sweet and sour flavor, it’s truly unique and so versatile when it comes to dessert making. As a side note, kalamansi can be replaced with 1 part mandarin juice, 2 parts lime plus a bit of zest from each to boost the taste and flavor.

kalamansi mango tartlettes

Imagine my happiness when I found frozen kalamansi puree! It wasn’t even in my freezer that  I was planning desserts, searching recipes and imagining the final taste. I do love this bit of prepping before the actual recipe – it’s exciting because it involves lots of research about the actual ingredients, it involves sketches over sketches and simply imagining desserts over and over until I come up with a version that complies to my terms. It’s a fairly laborious work, it takes time and patience, but that’s one of the reasons I love it so much.

kalamansi mango tartlettes

Not every dessert has an emotional story behind it – mines often don’t because they are designed just a few days prior to making them, they are well thought through and well planned and I believe they don’t need an emotional story to do with, but they do need precision, flavor, color, texture and taste. And that’s what I’m guiding myself after!

 

{Kalamansi Mango Tartlettes} - Tarte cu mango si kalamansi
 
Author:
Serves:: 10 tartlettes
Ingredients:
Crust:
  • 140g butter, softened
  • 70g powdered sugar
  • 1 egg, room temperature
  • 30g almond flour
  • 280g all-purpose flour
  • 1 pinch salt
Mango cremeux:
  • 125ml mango puree
  • 3 egg yolks
  • 30g white sugar
  • 2g gelatin + 10ml cold water
  • 80g butter, softened
Kalamansi curd:
  • 70g kalamansi puree (or juice)
  • 20ml lime juice
  • 1 teaspoon lime zest
  • 180g white sugar
  • 110g butter, cubed
  • 1 pinch salt
  • 5 egg yolks
Crumble:
  • 50g butter, melted
  • 100g all-purpose flour
  • 10g powdered sugar
  • 1 pinch salt
Fluid berry gel:
  • 100g mixed berry puree
  • 20g white sugar
  • 1g agar agar
Swiss meringue:
  • 4 egg whites
  • 180g white sugar
  • 1 pinch salt
Directions:
Crust:
  1. Mix the butter with the sugar for a few minutes until creamy.
  2. Add the egg and mix well, then stir in the almond flour and give it a good mix.
  3. Add the flour and salt and mix to form a dough.
  4. Wrap the dough into plastic wrap and refrigerate at least 30 minutes.
  5. Place the dough on a floured working surface and roll it into a thin sheet.
  6. Cut small pieces of dough and use them to line your tartlette molds - 8cm diameter are mine.
  7. Prick the dough with a fork and bake in the preheated oven at 350F -180C for 15-17 minutes until golden brown and crispy.
  8. Allow to cool down in the molds then carefully remove and place aside.
Mango cremeux:
  1. Bloom the gelatin in cold water.
  2. Bring the mango puree to the boiling point over low heat - be careful as it tends to stick to the bottom of the pan, especially if it's a thick puree.
  3. In the meantime, mix the egg yolks with the sugar in a bowl until pale. Pour the mango puree over the egg yolks and mix well.
  4. Return to the pot and place over low heat - cook until it reaches 82C and it looks thickened.
  5. Remove from heat and stir in the gelatin.
  6. Allow to cool down to 40C then add the butter, mixing well to incorporate it.
  7. Pour about 1 tablespoon of mango cremeux in each tart shell/crust and refrigerate to set.
Kalamansi curd:
  1. Combine all the ingredients in a heatproof bowl and place over a hot water bath.
  2. Cook, stirring often, until the mixture reaches 80C and it looks thickened.
  3. Remove from heat and allow to cool down to room temperature then pour over the mango cremeux, filling the shells to the top.
  4. Refrigerate until set once again.
Crumble:
  1. Combine the flour, sugar and salt in a bowl.
  2. Pour the melted butter over and mix well.
  3. Spread the crumble in a baking tray lined with baking paper and bake at 350F - 180C for 10-15 minutes until golden brown and crispy.
  4. Place aside until needed.
Fluid berry gel:
  1. Combine the berry puree, sugar and agar agar in a saucepan.
  2. Place over low heat and cook for about 2 minutes.
  3. Remove from heat and allow to cool down then transfer in a blender and pulse until smooth.
  4. Spoon into a pastry bag and place aside.
Swiss meringue:
  1. Combine all the ingredients in a heatproof bowl and place over a hot water bath.
  2. Keep on heat until the sugar has fully dissolved then remove and mix with an electric mixer until it's stiff and glossy.
  3. Spoon the meringue into a pastry bag fitted with a round tip.
To assemble the tartlettes:
  1. Decorate the mango kalamansi filled tartlettes with whipped meringue, crumble, drops of berry fluid gel, fruits, mint leaves and chocolate shards.

kalamansi mango tartlettesROMANIAN

Kalamansi, cunoscut si sub numele de calamansi e un fruct care aduce mult a lime combinat cu mandarina si portocala. Are o aroma de care eu una m-am indragostit iremediabil. Din pacate, fructul nu prea se gaseste in Romania – eu il cumpar sub forma de piure destinat bucatariilor profesionale. Insa din cercetarile mele poate fi inlocuit cu un suc de lime combinat cu suc de mandarine (1 parte mandarina, 2 parti lime). Ce obtineti e un suc dulce acrisor, insa nu uitati si de coaja celor doua fructe – e indispensabila pentru a obtine un gust echilibrat.

kalamansi mango tartlettes

Cand cumpar ingrediente pentru prajituri se pot intampla doua situatii: fie plec cu lista de acasa si stiu exact unde trebuie sa ajung si ce am de luat, fie cumpar ingrediente care imi fac cu ochiul, de preferabil care sunt rare sau au un gust unic. Cam asa s-a intamplat si cu acest piure de kalamansi care a venit la pachet cu un alt preferat al meu – mango. Mango face echipa foarte buna cu citricele acrisoare – a se vedea tortul cu mango si lamaie, o adevarata legenda printre familie, prieteni si cunoscuti – dar combinat cu dulcele acrisor kalamansi, obtineti poate cea mai fina, racoritoare, aromata combinatie de gusturi.

As vrea sa va povestesc cate in luna si in stele despre acest desert, as vrea sa pot spune ca are o poveste emotionanta in spate, ca are la baza trairi si sentimente, ca imi aminteste de copilarie, dar nu pot. Nu pot pentru ca e un desert care s-a nascut in urma unui studiu atent a ceea ce inseamna kalamansi, a aromelor cu care se potriveste, un studiu a ceea ce inseamna fiecare componenta a acestui desert. Mi-am dorit enorm sa revin asupra mini tartelor, a tehnicii realizarii acestora. De aici a pornit totul – peste crusta crocanta, usor nisipoasa de tarta am adaugat intai de toate un cremeux fin de mango, apoi cel mai bun curd de kalamansi si am finisat tartele cu bezea caramelizata, sos de fructe de padure, firimituri crocante cu beurre noisette si picaturi de cremeux si curd pentru decor.

kalamansi mango tartlettesIngrediente:

Cruste:

  • 140g unt, temperatura camerei
  • 70g zahar pudra
  • 1 ou, temperatura camerei
  • 30g faina de migdale
  • 280g faina alba, cernuta
  • 1 praf de sare

Cremeux de mango:

  • 125ml piure de mango
  • 3 galbenusuri
  • 30g zahar alb
  • 2g gelatina + 10ml apa rece
  • 80g unt, temperatura camerei

Curd de kalamansi:

  • 70g piure de kalamansi
  • 20ml suc de lime
  • 1 lingurita coaja de lime
  • 180g zahar alb
  • 110g unt, cuburi
  • 1 praf de sare
  • 5 galbenusuri

Firimituri crocante:

  • 50g unt
  • 100g faina alba
  • 10g zahar pudra
  • 1 praf de sare

Sos de fructe de padure:

  • 100g piure de fructe de padure
  • 20g zahar alb
  • 1g agar agar

Bezea elvetiana:

  • 4 albusuri
  • 180g zahar alb
  • 1 praf de sare

Mod de preparare:

Cruste:

  1. Mixati untul cu zaharul pentru cateva minute pana devi cremoase.
  2. Adaugati oul si mixati bine, apoi incorporati faina de migdale, urmata de faina si sare si framantati doar pana obtineti un aluat omogen.
  3. Infasurati aluatul in folie alimentara si dati la rece macar 30 minute.
  4. Puneti aluatul pe masa de lucru infainata apoi intindeti-l intr-o foaie subtire si taiati suficient cat sa va incapa in formele de mini tarte. Daca folositi forme de 8-9cm, veti obtine aproximativ 10 cruste.
  5. Faceti mici gauri in fiecare crusta folosind o furculita apoi coaceti in cuptorul preincalzit la 180C pentru 15 minute sau pana devin aurii.
  6. Lasati-le sa se raceasca in forme.

Cremeux de mango:

  1. Hidratati gelatina in apa rece.
  2. Incalziti piureul de mango pe foc mic – aveti grija caci tinde sa se lipeasca usor de fundul vasului, mai ales daca nu sunteti atenti la temperatura.
  3. Intre timp, mixati galbenusurile cu zaharul pana se deschid la culoare. Turnati piureul fierbinte peste si amestecati bine.
  4. Puneti iar pe foc mic si gatiti pana la 82C sau pana se ingroase usor. Cand e gata, dati deoparte si adaugati gelatina.
  5. Lasati sa se raceasca la 40C apoi incorporati untul.
  6. Turnati cremeux-ul in crustele reci, umplandu-le doar pe jumatate. Pastrati 1-2 linguri de cremeux intr-un pos pentru decor.
  7. Dati crustele la rece pana se incheaga cremeux-ul bine.

Curd de kalamansi:

  1. Combinati toate ingredientele intr-un bol termorezistent si gatiti 20-25 minute, amestecand continuu, pana amestecul atinge 80-85C si devine gros, usor gelatinos.
  2. Luati de pe foc si treceti printr-o sita fina.
  3. Lasati sa se raceasca apoi turnati in crustele de mini tarte, peste crema de mango.
  4. Dati din nou la rece.

Crumble:

  1. Combinati faina, zaharul si sarea intr-un bol.
  2. Turnati untul topit peste si amestecati bine.
  3. Intindeti firimiturile obtinute intr-o tava tapetata cu hartie de copt si coaceti in cuptorul preincalzit la 180C pana devin aurii.
  4. Lasati sa se raceasca.

Gel de fructe de padure:

  1. Combinati piureul, zaharul si agar agar intr-un vas.
  2. Gatiti 2 minute apoi luati de pe fic si dati la rece cateva ore.
  3. Puneti intr-un blender si pulsati pana obtineti un amestec fin.
  4. Turnati sosul intr-un pos mic si dati deoparte.

Bezea elvetiana:

  1. Combinati ingredientele intr-un bol termorezistent si puneti pe baie de aburi.
  2. Gatiti pana zaharul se dizolva complet, cateva minute, apoi mixati cu un mixer electric pana obtineti o bezea ferma si lucioasa.
  3. Puneti bezeaua intr-un pos cu dui rotund.

Pentru a asambla tartele:

Decorati tartele deja umplute cu bezea pe care apoi flambati-o/caramelizati-o usor cu o torta. Cotinuati sa adaugati celelalte elemente: firimiturile de crumble, sosul de fructe de padure si cremeux-ul pastrat mai devreme. Finisati cu o frunzulita de menta.

kalamansi mango tartletteskalamansi mango tartlettes

 

Sa aveti pofta!