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Cheffe Cécile Farkas Moritel

Tartelets with red fruit


Vanilla shortcrust pastry:

  • 156 g butter
  • 318 g flour
  • 78 g icing sugar
  • 1 pinch of salt
  • 36 g almond flour
  • 56 g whole eggs
  • Water-soluble red coloring

Red fruits crunchy

  • 160 g di pailleté feuilletine
  • 20 g Cesarin Raspberry Granules - HG Fruits Line
  • 20 g almond praline
  • 100 g white couverture chocolate

Biscuit madeleine with pink grapefruit

  • 70 g caster sugar
  • 10 g inverted sugar
  • 140 g whole eggs
  • 144 g flour T55
  • 5 g baking powder
  • 1 g fleur de sal
  • 20 g Cesarin Raspberry - HG Fruit Line
  • 142 g olive oil
  • 100 g di Cesarin Pink Grapefruit - Profumi d'Italia Line

Raspberry Confit

  • 300 g raspberry puree
  • 60 g Cesarin Raspberry - Pasta DiFrutta Line
  • 90 g Cesarin Raspberry - TuttaFrutta Line
  • 70 g caster sugar
  • 12g di pectin NH
  • 5 g lemon juice
  • 35 g gelatin mass gelatina

Namelaka pistachio

  • 45 g whole milk
  • 3 g glucose syrup
  • 7 g gelatin mass
  • 45 g pistachio paste
  • 6 g pistachio praline
  • 51 g white couverture chocolate
  • 90 g fluid cream 35% MG

Vanilla shortcrust pastry

In the bowl of the stand mixer, fitted with the paddle attachment, work the cold butter cut into cubes, flour, sugar, salt and almond flour. Add the eggs, the dye and knead the dough until you get the consistency of a crumble. Take the dough to form a ball. Spread it between 2 guitar sheets on 3 mm thick and store it 5 hours in the freezer. Line perforated circles of 8 cm in diameter. Let rise overnight in the refrigerator. Bake at 160 °C for 15-20 minutes. Reserve for assembly.   Mix 50 g of egg yolks with 12 g of liquid cream and red dye. Cover the pie crusts with a brush and cook again for 3 min.

Red fruits crunchy

Mix all ingredients with melted chocolate and almond praline. Pour 15 g on the bottom of the tarts and reserve.

Biscuit madeleine with pink grapefruit

In the stand mixer with the paddle attachment, mix the eggs, caster sugar and invert sugar, then incorporate the sifted flour with the baking powder and the Fruit HG Raspberries . Add the Pink Grapefruit Profumi d'Italia. Gradually add salt and olive oil. Roll out the dough on a silicone mat of 30x40 cm and bake in a ventilated oven at 180 ° C for about 12-14 min.
Unmold on 1 sheet of paper and reserve. Cut discs of 7 cm in diameter and reserve for assembly.

Raspberry Confit

Heat the puree, Pasta DiFrutta Raspberry and add the sugar/pectin mixture (previously mixed together) and bring to a boil for 2 min. Add the lemon juice, the Raspberry TuttaFrutta and the gelatin mass. Dress in 12 silicone molds of 5 cm in diameter and reserve in the freezer. Put the rest in a container and reserve in the refrigerator.

Namelaka ai pistacchi

Melt the chocolate, pistachio paste and praline. Heat milk and glucose to 100ºC. Add the gelatin mass and add to the first mixture. Mix with a blender and add the 90 g of cold cream. Film and reserve in the refrigerator. The next day, put in the piping bag and dress with a "nest of the bird" nozzle.

Assembly and finishing

In the bottoms of the tarts, arrange a disc of madeleine biscuit. Then dress a thin layer of raspberry confit to the edges of the pies. Dress the pistachio namelaka and place the raspberry confit inserts on top. Garnish with sheets of watercress and Raspberry Fruit HG.

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