- Lime scented frangipane cream:
|Fresh butter||g 250|
|Lime peel||g 10|
|JOYPASTE VANILLA MADAGASCAR/BOURBON||g 25-30|
|Fleur de sel||g 2|
|Raw cane sugar||g 100|
|Castor sugar||g 100|
|Almond flour||g 250|
|Whole eggs||g 200|
|Egg yolks||g 50|
|IRCA GENOISE GLUTEN FREE||g 200|
Mix all the ingredients together with a paddle attachment for about 5 minutes. Fill the cake tin lined with shortcrust pastry and with jam on the bottom. Cook at 180°C in a conventional oven with the valve closed for about 20 minutes.
- Apple and apricot soft disk:
|FRUTTIDOR APRICOT||g 1.000|
|FRUTTIDOR APPLE||g 1.000|
|Lime juice||g 100|
|LILLY NEUTRAL||g 400|
Mix the two FRUTTIDOR flavours with the LILLY previously rehydrated with the lime juice and water and pour the mixture inside round silicon moulds. Put in the blast chiller and then turn out of the moulds. Cover using BLITZ and put on the tart, then grate the lemon peel on the surface and decorate with some meringue tufts.
- Gluten free shortcrust pastry:
|TOP FROLLA GLUTEN FREE||g 1.000|
|Fresh butter||g 300|
|Whole eggs||g 150|
Blend all the ingredients together in a planetary mixer using a paddle attachment until completely smooth. Place in a refrigerator for at least an hour. Roll out the dough using a sheeter to a thickness of 2 mm and line the cake tins.
- Crumble nuggets:
|Almond flour||g 90|
|Icing sugar||g 260|
|Fleur de sel||g 2|
|Egg whites||g 35|
Mix the first three ingredients together and then add the egg whites. A mixture similar to shortcrust pastry is obtained. Divide it into small balls on a tin lined with baking paper and bake at 150°C for about 15/20 minutes with the valve open. Coat with a thin layer of liquid white chocolate and cover with icing sugar. Sieve to remove excess powder.
- Cream mixture:
|RENO BLANC SUPERIEUR||g 300|
|JOYPASTE HAZELNUT PIEMONTE||g 100|
|PRALINE AMANDE NOISETTE||g 100|
|Corn´Čéakes finely crumbled||g 35|
Put the first three ingredients together (40°C) and mix well. Bring to 23°C, add the crumbled corn´Čéakes and spread between two sheets of baking paper to a thickness of 2mm.
Place the cream disk on the tart, then the soft ring of apple and the nuggets around the edge. Enclose the tart with a yellow chocolate band.