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7h·

Antonio Bachour
29 novembre 2018 ·

Recipe: Passion fruit Mango Tart


Sable Dough
360 gr butter cold
195 gr confectioner’s sugar
Pinch of Salt
90 gr almond flour
142 gr whole eggs
795 gr flour
Preheat oven to 160ºC/325ºF.

In the bowl of a stand mixer fitted with a paddle attachment, cut the butter into small cubes and place in a bowl. Add the flour,
sugar, salt and almond flour and beat until the mixture resembles breadcrumbs. Add the egg and bring the mix together until it
forms a ball. Roll dough to 2 mm thickness between two parchment paper, cover in plastic wrap and refrigerate for 20 minutes.
Butter small tart molds and cut dough to fit. Line and trim each mold and freeze for at least 1hours before baking for about 15
minutes until lightly golden.
Passion Fruit Cremeux
6.25 g gelatin sheets silver
200 gr egg yolks
125 gr whole eggs
215 gr granulated sugar
300 gr passion fruit puree
250 gr unsalted butter, softened

Soak gelatin in ice water until softened; squeeze out excess water and set aside.
Cook yolks, eggs, sugar and puree over a double boiler, whisking constantly until thickened (185 F or 85 C.) Remove from heat,
stir in gelatin, Let cool to 35C and add the butter and mix well..

Almond cake
200 gr almond paste
180 gr butter unsalted
200 gr granulated sugar
1 vanilla bean, split lengthwise & scraped
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5 large eggs
150 gr flour
6 gr baking powder
Pinch of salt
125 gr creme fraiche �
Preheat oven to 162C/325°F. Beat almond paste, butter, sugar and vanilla beans until light and smooth. Add eggs slowly, mixing
between each addition. Sift cake flour, baking powder and salt together over egg mixture. Add sour cream and don’t overmix.
Lightly grease a half sheet tray and line with parchment, then grease the parchment as well. Pour batter into prepared pan and
bake for 15-20 minutes, rotating halfway through. Cool on a wire rack, then trim edges and reserve. Cut in round pieces and
reserve. Add piece of cake inside the tart. Pipe Cremeux on top the cake . Decorate the tart with dots of cremeux , sable disk and
mango compote . #bachour

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