Recipes Tartelette

RECIPE 1: DUBAI PISTACHE TARTELETTE

INGREDIENTS FOR ±10 PIECES, Ø 8 CM

Preparation method

TARTLET BASE WITH PISTACHIO FINANCIER (BAKED IN)

• Cook the butter until it becomes beurre noisette, strain and allow to cool to lukewarm.
• Mix the icing sugar, almond flour, pistachio flour, flour and salt.
• Stir in the egg white and Joypaste until you have a homogeneous mixture.
• Fold in the lukewarm beurre noisette in two or three batches.
• Divide ±35 g of batter per tartlet base.
• Bake at 160 °C (fan oven) for 12–14 minutes.
• Leave to cool.

CRISPY LAYER

• Briefly stir the Pralin Delicrisp until it is spreadable (20–24 °C).
• Spread a thin layer of ±12–15 g on each cooled financier.
• Leave to crystallise in the refrigerator for 5–10 minutes.

CHERRY GEL

• Mix sugar with the pectin NH.
• Heat the fruit purée to 40–45 °C, beat in the sugar-pectin mixture and bring to the boil briefly.
• Add lemon juice, pour thinly onto a plate or into a spray bottle and leave to set.
• Mix with a hand blender until a sprayable gel is formed.

RECIPE 2: DUBAI PISTACHE TARTELETTE

INGREDIENTS FOR ±10 PIECES, Ø 8 CM

Preparation method

TARTLET BASE WITH LEMON FINANCIER (BAKED IN

• Cook the butter until it becomes beurre noisette, strain and allow to cool to lukewarm.

• Mix the icing sugar, almond flour, flour and salt.

• Stir in the egg white and Lemon Pasta Oro until you have a smooth mixture.

• Fold in the lukewarm beurre noisette in two or three stages.

• Fold in the lukewarm brown butter in two or three batches.

• Divide ±35 g of batter per tartlet base.

• Bake at 160 °C (fan oven) for 12-14 minutes.

• Leave to cool completely.

CRISPY LAYER

• Briefly stir the Pralin Delicrisp until it is spreadable (20–24 °C).

• Spread a thin layer of ±12–15 g on each financier.

• Leave to crystallise in the refrigerator for 5–10 minutes.

LEMON LAYER

• Stir the Cremirca until smooth and spread ±15–18 g per tartlet in a thin film on top of the crispy layer.

• Chill briefly until the layer is just firm.

MERINGUE

Beat the Top Meringue with the water until stiff peaks form.

ASSEMBLY & FINISHING

• Pipe generous stripes/swirls of meringue (40–50 g per tartlet onto the Cremirca layer.

• Optional: lightly brown with a blowtorch.

• Dust lightly with icing sugar and finish with the Dobla decorations.

RASPBERRY-MATCHA TARTELETTE

INGREDIENTS FOR ±10 PIECES, Ø 8 CM

Preparation method

RASPBERRY CRÈME PÂTISSIÈRE

• Mix the cold milk with the raspberry purée (cold).

• Add Top Cream and sugar. Beat for 5–6 minutes until thick and smooth.

• Leave to rest in the refrigerator for 10 minutes.

MATCHA NAMELAKA

• Soak the gelatine powder in cold water.

• Heat the milk with the glucose to 85 °C. Dissolve the soaked gelatine in it.

• Pour onto the melted Reno X and emulsify.

• Mix in the matcha.

• Add the cold cream. Mix briefly with a hand blender.

• Cover and leave to crystallise in the refrigerator for 6–12 hours.

• Before use, briefly whisk/stir until it reaches a pipable texture (do not overbeat).

GREEN TEA ICING SUGAR

Mix the matcha with the icing sugar and sieve.

ASSEMBLY & FINISHING

• Spread ±25–30 raspberry crème pâtissière on each base.

• Pipe generous dots of matcha namelaka on top (±60–70 g per tartlet)

• Dust lightly with the green tea icing sugar.

• Finish with the Dobla decoration and micro herbs for contrast, if desired.