This tartlette is far from the classic crunchy crust filled with delicious cream. Instead, it uses a fluffy sponge as a base, but it is still delicious and just great to make!
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.
Transfer the mixture in a bowl and place aside.
Melt the chocolate and butter in a heatproof bowl over a hot water bath.
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.
Combine 2-3 tablespoons of meringue with the chocolate mixture then stir it into the marzipan mixture.
Add the flour into the marzipan mixture as well, then fold in the remaining meringue.
Pour the batter in 2 round cake pans and bake in the preheated oven at 350°F for 20-25 minutes.
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 Diplomat Cream:
Heat the milk in a saucepan.
Bloom the gelatin in cold water.
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.
Remove off heat and stir in the gelatin.
Place plastic wrap on the surface and allow to cool down.
When chilled, mix until creamy then fold in the whipped cream.
Add the vanilla and mix well.
Amaretto Fluid Gel:
Heat the simple syrup in a saucepan and bring to a boil.
Add the Amaretto and agar agar and cook for 30 seconds.
Remove off heat and allow to cool down for at least 3 hours.
When chilled and set, transfer it in a pastry bag.
To assemble the crust:
Place a sponge cake on a platter and brush it with Amaretto.
Spoon the pastry cream in a pastry bag with a round tip and pipe it on the biscuit.
Top the cream with red fruits and pipe the fluid gel over the fruits.