edition

Photography
by Dmytro Khoroshaiev
 Whether you’re looking to impress your loved
ones or better your pastry shop offering, look no
further than this collection of 10 magnificent tart
and tartlet recipes!

Ensuring that your tartlets are not too sweet

is a tricky task to manage, but learning how
to balance tartness and sweetness with
the Raspberry Caramel Tartlets and Vanilla
Caramel & Orange Tartlets will provide you with
invaluable knowledge.

Tried and tested flavors such as Strawberry–Vanilla and Blackcurrant

& Chestnut are always a hit with guests and customers alike. Or, if you
want to elevate a much-loved classic, try the Coffee Caramel & Praline
or Chocolate Praline Tartlets.

We will show you the importance of presentation with our Coffee Drop
Tartlets, demonstrating you just how refined a classic pastry can be.

If you are willing to be a bit more adventurous, have a go at creating

more unusual, but just as scrumptious, flavor combinations such as
Mango and Orange Meringue. And if you are looking for something
special, try making the Gluten-free Raspberry and Buckwheat Tart,
which is sure to be a hit with anyone who tastes it!

The Art of Fine Tarts and Tartlets book will help you to improve your
technique, presentation skills and baking knowledge, allowing you to
alter and elevate your own recipes.

Happy baking!

Tetyana Verbytska
Founder of KICA Edition
CONTENTS
Blackcurrant & Chestnut Tartlets 7
Chocolate-Praline Tartlets 15
Coffee Caramel & Praline Tartlets 23
Coffee Drop Tartlets 31
Gluten–Free Raspberry & Buckwheat Tart 39
Mango Chamomile Tartlets 45
Orange Meringue Tart 53
Raspberry Caramel Tartlets 60
Strawberry–Vanilla Tart 67
Vanilla Caramel & Orange Tartlets 75
 BLACKCURRANT &
CHESTNUT TARTLETS
for 10 tartlets d=8 cm
 Blackcurrant & Chestnut Tartlets
for 10 tartlets d=8 cm

GELATIN MASS

Ingredients Total weight: ~ 21 g 100%

• Powdered gelatin 200 Bloom 3g 14%

• Cold water 18 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

ALMOND SHORTCRUST PASTRY

Ingredients Total weight: ~ 462 g 100%

• Butter 82% 110 g 24%

• Icing sugar 80 g 17%
• Sea salt 2g <1%
• Almond powder 30 g 6%
• All-purpose flour 200 g 43%
• Whole eggs 40 g 9%

1. First, prepare all the ingredients. Sift the flour, icing sugar and
almond powder. Make sure your butter has been chilled and cut
into cubes.

2. Add the sifted flour, icing sugar, salt, almond powder and butter to
a mixer bowl. Mix at low speed using a paddle attachment until fine
crumbs are formed.

3. Once the butter has completely mixed in and fine crumbs have
formed, add the eggs. Mix the dough until a homogeneous and
pliable texture is obtained.

8
 Blackcurrant & Chestnut Tartlets
for 10 tartlets d=8 cm

ALMOND SHORTCRUST PASTRY

4. Gather your dough into a ball and roll it out between two guitar or
parchment paper sheets to 2 mm.

5. Place the rolled-out dough in the fridge (3–4 °C / 37–39 °F) for at
least 3 hours. This will allow the dough to become nice and flexible.

LINING AND BAKING THE TARTLET SHELLS

Ingredients

• Chilled shortcrust pastry

1. Using a 12-cm round cutter, cut ten discs out of the chilled
shortcrust pastry. Place each disc of pastry on an inverted fluted
tartlet mold d=8 cm, pressing down well onto the bottom of the
mold. Then form the edge of the tartlet using a round stick (e.g.
from a chopstick or pastry brush), and press the dough into the
recesses.

TIP
• It’s best to work with this pastry on a cold work surface and at
a room temperature of around 18–21 °C / 64–70 °F.

2. Using a sharp knife, trim off any excess dough.

3. Place the tartlets in the fridge at 3–4 °C / 37–39 °F, and let them
sit there for around 1 hour to stabilize.

4. Bake the tartlets in the oven, preheated to 150 °C / 302 °F, for
around 15 minutes. Leave to cool down at room temperature.

9
 Blackcurrant & Chestnut Tartlets
for 10 tartlets d=8 cm

EGG WASH

Ingredients Total weight: ~ 130 g 100%

• Egg yolks 100 g 77%

• Whipping cream 35% 30 g 23%
• Par-baked tartlet shells

1. Prepare the egg wash by mixing the egg yolks with cream until
smooth using a spatula.

2. Apply the mixture to the unmolded par-baked shortcrust shells with

a pastry brush.

3. Transfer the coated tartlet shells to a clean baking tray lined with a
silicone mat and bake at 150 °C / 302 °F for 5–7 minutes more until
golden brown.

4. Let the baked tartlet shells cool down at room temperature.

CHESTNUT MIRLITON

Ingredients Total weight: ~ 311 g 100%

• Hazelnut powder 70 g 23%

• Brown sugar 30 g 9%
• Baking powder 1g <1%
• Whipping cream 33–35% 70 g 23%
• Whole eggs 70 g 23%
• Chestnut paste 70 g 23%
• Baked coated tartlet shells

1. In a bowl, mix the hazelnut powder, sugar and the baking powder
with a whisk.

2. In a saucepan, warm up the cream and chestnut paste to 50 °C /

122 °F, pour the mixture into a measuring cup and process with a
hand blender.

3. Add the eggs to the cream and chestnut paste mixture and
process everything with the hand blender again.

4. Add the cream, chestnut and egg mixture to the dry ingredients
and mix well with a whisk. The mixture should turn smooth.

10
 Blackcurrant & Chestnut Tartlets
for 10 tartlets d=8 cm

CHESTNUT MIRLITON

5. Transfer the mirliton mixture into a piping bag and fill the baked
tartlet shells 1/3 full.

6. Bake in the oven, preheated to 150 °C / 302 °F, for 10–12 minutes
until golden brown and spongy.

7. Allow to cool down at room temperature.

CHANTILLY CREAM

Ingredients Total weight: ~ 600 g 100%

• Whipping cream 35% (1) 40 g 7%

• Sugar 40 g 7%
• Gelatin mass 27 g 4%
• Cream cheese 65% 93 g 15%
• Whipping cream 35% (2) 400 g 67%

1. Pour the whipping cream (1) and sugar into a saucepan and bring
to a boil. Remove from the heat.

2. Add the gelatin mass and stir with a whisk until it has melted.

3. Pour the hot cream mixture on top of the cream cheese and
process with a hand blender until smooth.

4. Pour the cold whipping cream (2) into the cream cheese mass and
blend briefly to combine.

5. Cover the Chantilly cream with cling film in contact and place in
the fridge for at least 6 hours to stabilize, although overnight is
preferred.

11
 Blackcurrant & Chestnut Tartlets
for 10 tartlets d=8 cm

BLACKCURRANT AND BLACKBERRY CONFIT

Ingredients Total weight: ~ 248 g 100%

• Blackcurrant puree 80 g 32%

• Blackberry puree 120 g 50%
• Glucose/corn syrup 20 g 8%
• Sugar 20 g 8%
• Pectin NH 4g 1%
• Potato starch/cornstarch 4g 1%

1. Mix the blackcurrant puree, blackberry puree and glucose syrup

in a saucepan. Bring the mixture to 30 °C / 86 °F while stirring
occasionally with a whisk.

2. In a bowl, mix the pectin, sugar and potato starch using a whisk.

3. Gradually sprinkle the pectin, starch and sugar mixture into the
warm puree while whisking constantly and bring to a boil. Let the
mixture boil for 5–10 seconds.

4. Remove the confit from the heat, pour it into a clean bowl, cover
with plastic wrap touching the surface and place in the fridge until
cold and set.

5. Process with a hand blender until smooth before using.

CHESTNUT CREAM

Ingredients Total weight: ~ 300 g 100%

• Stabilized Chantilly cream 200 g 67%

• Chestnut paste 100 g 33%

1. Place the stabilized Сhantilly cream in the bowl of a stand mixer

and whip with a whisk attachment until increased in volume.

2. In a separate mixer bowl, soften the chestnut paste with a whisk or

paddle attachment.

3. Gradually add the Chantilly cream to the chestnut paste and mix
well until combined. Then whip briefly to make sure the mixture is
smooth and homogeneous.

4. Transfer the chestnut cream into a piping bag and set aside until
assembly.

12
 Blackcurrant & Chestnut Tartlets
for 10 tartlets d=8 cm

BERRY FROSTING

Ingredients Total weight: ~ 450 g 100%

• Stabilized Chantilly cream 350 g 78%

• Blackcurrant and blackberry confit 100 g 22%

1. Place the stabilized Сhantilly cream in the bowl of a stand mixer

and whip with a whisk attachment until increased in volume.

2. Add the confit to the Chantilly and mix well until combined. Then
whip briefly to make sure the mixture is smooth.

3. Transfer the berry frosting into a piping bag fitted with a rose petal
tip and set aside until assembly.

ASSEMBLING THE TARTLETS

Ingredients

• Tartlet shells filled with baked mirliton

• Chestnut cream
• Leftover blackcurrant and blackberry confit
• Berry frosting
• Fresh blackcurrants 50 g

1. Pipe the chestnut cream on top of the baked and cooled mirliton.
Leave 0.5 cm to the top of the tartlet shells to fit the confit.

2. Transfer the berry confit into a piping bag and pipe it on top of the
chestnut cream.

3. Dip several blackcurrants into the confit.

4. Pipe the berry frosting on top of the confit, creating a wavy pattern.

5. Decorate the tartlets by piping drops of confit on top of the berry

frosting waves.

6. The finished tartlets can be stored in the fridge for up to 48 hours.

13
CHOCOLATE-PRALINE
TARTLETS
for 6 tartlets d=7 cm
 Chocolate-Praline Tartlets
for 6 tartlets d=7 cm

GELATIN MASS

Ingredients Total weight: ~ 14 g 100%

• Powdered gelatin 200 Bloom 2g 14%

• Cold water 12 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

CHOCOLATE CHANTILLY CREAM

Ingredients Total weight: ~ 379 g 100%

• Whipping cream 35% (1) 200 g 53%

• Whipping cream 35% (2) 100 g 26%
• Glucose/corn syrup 20 g 5%
• Gelatin mass 14 g 4%
• Dark chocolate 70% 45 g 12%

1. In a saucepan, combine the whipping cream (2) and glucose syrup.

Bring to a boil, then remove from the heat.

2. Add the gelatin mass and mix with a whisk until it has dissolved.

3. Pour the hot mixture over the chocolate and process with a hand
blender until smooth.

4. Add the cold whipping cream (1) and mix using a silicone spatula.

5. Pour the Chantilly cream into a clean bowl, cover it with cling film
touching the surface and place in the fridge for 6–8 hours to
stabilize, although overnight is preferred.

6. Whip before use.

16
 Chocolate-Praline Tartlets
for 6 tartlets d=7 cm

CHOCOLATE SHORTCRUST PASTRY

Ingredients Total weight: ~ 231 g 100%

• All-purpose flour 85 g 37%

• Cocoa powder 24% 15 g 6%
• Icing sugar 40 g 17%
• Butter 82% 55 g 24%
• Almond powder 15 g 6%
• Whole eggs 20 g 7%
• Sea salt 1g <1%

1. Put the flour, icing sugar, almond powder, cocoa powder (all sifted)
and salt in a bowl of the stand mixer. Combine all the ingredients
with a paddle attachment at low speed until homogeneous.

2. Add the cold diced butter and continue mixing for a few minutes at
low speed until the mixture resembles wet sand.

TIP
• If desired, almond powder can be substituted for another type
of nut powder, such as hazelnut, for example.

3. Add the eggs all at once and mix at low speed until combined. The
dough should not stick to your fingers, its texture should be smooth
and soft.

4. Place the dough between two parchment paper or acetate sheets

and roll it out into a layer 2.5 mm thick, starting from the center.

5. Transfer the rolled out dough on the tray and put it in the fridge at
3–4 °C / 37–39 °F for 3–6 hours, although overnight is preferred.

LINING AND BAKING THE TARTLET SHELLS

Ingredients

• Chilled shortcrust pastry

1. Using a 10-cm round cutter, cut six discs out of the chilled
shortcrust pastry. Place each disc of pastry on an inverted fluted
tartlet mold d=7 cm, pressing down well onto the bottom of the
mold. Then form the edge of the tartlet using a round stick (e.g. from
a chopstick), and press the dough into the recesses.

TIP
• It’s best to work with this pastry on a cold work surface and at a
room temperature of around 18–21 °C / 64–70 °F.
17
 Chocolate-Praline Tartlets
for 6 tartlets d=7 cm

LINING AND BAKING THE TARTLET SHELLS

2. Cover each tartlet case with another tartlet mold so that the
surface of the pastry case will be as flat as possible once baked.

3. Using a sharp knife, trim off any excess dough.

4. Place the tartlets in the fridge at 3–4 °C / 37–39 °F, and let them
sit there for around 1 hour to stabilize.

5. Bake the tartlets in the oven, preheated to 145 °C / 293 °F, for
around 20 minutes. Leave to cool down at room temperature.

COCOA EGG WASH

Ingredients Total weight: ~ 140 g 100%

• Egg yolks 100 g 72%

• Whipping cream 35% 30 g 21%
• Cocoa powder 24% 10 g 7%
• Par-baked tartlet shells

1. Prepare the egg wash by mixing the egg yolks with cream and
sifted cocoa powder until smooth using a whisk.

2. Apply the mixture to the unmolded par-baked shortcrust shells with

a pastry brush.

3. Transfer the coated tartlet shells to a clean baking tray lined with a
silicone mat and bake at 150 °C / 302 °F for 5–7 minutes more.

4. Let the baked tartlet shells cool down at room temperature.

18
 Chocolate-Praline Tartlets
for 6 tartlets d=7 cm

CHOCOLATE SPONGE

Ingredients Total weight: ~ 350 g 100%

• Sugar 45 g 13%
• Whole eggs 95 g 27%
• Inverted sugar 27 g 8%
• Hazelnut powder 27 g 8%
• All-purpose flour 43 g 12%
• Baking powder 2.5 g 1%
• Cocoa powder 24% 11 g 3%
• Butter 82% 33 g 9%
• Whipping cream 35% 45 g 13%
• Dark chocolate 70% 20 g 6%
• Sea salt 1g <1%
• Baked coated tartlet shells

1. Mix the eggs, sugar, inverted sugar, salt and hazelnut powder in a
food processor. Process until the mixture increases in volume.

2. Add the cream, chocolate and butter to a saucepan and heat

until the chocolate and butter have melted. Pour the mixture into a
measuring cup and process with a hand blender until smooth.

3. Pour the chocolate mixture into the egg mixture in a food

processor and process until combined.

4. In a bowl, mix the flour, cocoa powder and baking powder (all sifted)
with a whisk. Add the dry ingredients to the chocolate-egg mixture,
and mix briefly until homogeneous.

5. Transfer the batter into a pastry bag and fill the tartlet shells almost
to the top.

6. Bake the tartlets in the oven, preheated to 160 °C / 320 °F, for
about 15 minutes. Allow to cool down at room temperature.

19
 Chocolate-Praline Tartlets
for 6 tartlets d=7 cm

HAZELNUT AND ALMOND PRALINE

Ingredients Total weight: ~ 180 g 100%

• Toasted hazelnuts 63 g 35%

• Toasted almonds 63 g 35%
• Sugar 33 g 18%
• Glucose/corn syrup 20 g 11%
• Sea salt 1g <1%
• Dry vanilla 1 pod

1. Toast the nuts at 140 °C / 284 °F for 25–30 minutes. Let them cool
down at room temperature. Do not remove the skin.

2. Cook the sugar and glucose syrup in a saucepan to an amber

color (bring them to 180–185 °С / 356–365 °F without stirring).

3. Pour the caramel on a silicone mat and spread it evenly.

4. Put the dry vanilla pod on top of the caramel to make it more
flavorful. Let the caramel cool down completely at room
temperature.

5. Put the caramel, toasted nuts and sea salt in a food processor and
blend into a paste.

6. Transfer the finished praline to a piping bag and keep it at room

temperature until use.

20
 Chocolate-Praline Tartlets
for 6 tartlets d=7 cm

ASSEMBLING THE TARTLETS

Ingredients

• Tartlet shells with baked sponge layer

• Stabilized chocolate Chantilly cream
• Hazelnut and almond praline 150 g
• Cocoa nibs 30 g

1. Using a Parisian spoon d=2.5–3cm, cut out the center of the

sponge. Fill the indents with the praline, then place the tartlets in
the fridge for 2 hours to stabilize.

2. Add the stabilized Chantilly cream to the bowl of a stand mixer

and whip with a whisk attachment until fluffy. Transfer the whipped
cream to the piping bag fitted with a round tip d=8 mm.

3. Pipe several rows of Chantilly cream beads on top of each tartlet

starting from the edge.

4. Dip the Parisian spoon in hot water for a couple of seconds, pat dry
and make a neat indent in the center of the Chantilly decoration.
Place the tartlets in the fridge for 10 minutes.

5. Fill the indents with the praline. Garnish the tartlets with cocoa nibs.

6. Store the tartlets in the fridge for up to 48 hours.

21
COFFEE CARAMEL &
PRALINE TARTLETS
for 9 tartlets d=10 cm
 Coffee Caramel & Praline Tartlets
for 9 tartlets d=10 cm

GELATIN MASS

Ingredients Total weight: ~ 28 g 100%

• Powdered gelatin 200 Bloom 4g 14%

• Cold water 24 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

ALMOND SHORTCRUST PASTRY

Ingredients Total weight: ~ 231 g 100%

• All-purpose flour 100 g 43%

• Icing sugar 40 g 17%
• Butter 82% 55 g 24%
• Almond powder 15 g 6%
• Whole eggs 20 g 9%
• Sea salt 1g <1%

1. Put the sifted flour, icing sugar, almond powder and salt in a bowl
of the stand mixer. Combine all the ingredients with a paddle
attachment at low speed until homogeneous.

2. Add the cold diced butter and continue mixing for a few minutes at
low speed until the mixture resembles wet sand.

TIP
• If desired, almond powder can be substituted for another type
of nut powder, such as hazelnut, for example.

24
 Coffee Caramel & Praline Tartlets
for 9 tartlets d=10 cm

ALMOND SHORTCRUST PASTRY

3. Add the eggs all at once and mix at low speed until combined. The
dough should not stick to your fingers, its texture should be smooth
and soft.

4. Place the dough between two parchment paper or acetate sheets

and roll it out into a layer 2.5 mm thick, starting from the center.

5. Transfer the rolled out dough on the tray and put it in the fridge at
3–4 °C / 37–39 °F for 3–6 hours, although overnight is preferred.

LINING AND BAKING THE TARTLET SHELLS

Ingredients

• Chilled shortcrust pastry

1. Using a 12-cm round cutter, cut nine discs out of the chilled
shortcrust pastry. Place each disc of pastry inside the mold
d=10 cm, pressing down well onto the bottom of the mold.

TIP
• It’s best to work with this pastry on a cold work surface and at
a room temperature of around 18–21 °C / 64–70 °F.

2. Using a sharp knife, trim off any excess dough. Poke the dough
with a fork.

3. Place the tartlets in the fridge at 3–4 °C / 37–39 °F, and let them
sit there for around 1 hour to stabilize.

4. Bake the tartlets in the oven, preheated to 145 °C / 293 °F, for
around 20 minutes. Leave to cool down at room temperature.

25
 Coffee Caramel & Praline Tartlets
for 9 tartlets d=10 cm

EGG WASH

Ingredients Total weight: ~ 130 g 100%

• Egg yolks 100 g 77%

• Whipping cream 35% 30 g 23%
• Par-baked tartlet shells

1. Prepare the egg wash by mixing the egg yolks with cream until
smooth using a spatula.

2. Apply the mixture to the unmolded par-baked shortcrust shells with

a pastry brush.

3. Transfer the coated tartlet shells to a clean baking tray lined with a
silicone mat and bake at 150 °C / 302 °F for 5–7 minutes more until
golden brown.

4. Let the baked tartlet shells cool down at room temperature.

CHOCOLATE SPONGE

Ingredients Total weight: ~ 350 g 100%

• Sugar 45 g 13%
• Whole eggs 95 g 27%
• Inverted sugar 27 g 8%
• Hazelnut powder 27 g 8%
• All-purpose flour 43 g 12%
• Baking powder 2.5 g 1%
• Cocoa powder 24% 11 g 3%
• Butter 82% 33 g 9%
• Whipping cream 35% 45 g 13%
• Dark chocolate 70% 20 g 6%
• Sea salt 1g <1%
• Baked coated tartlet shells

1. Mix the eggs, sugar, inverted sugar, salt and hazelnut powder in a
food processor. Process until the mixture increases in volume.

2. Add the cream, chocolate and butter to a saucepan and heat

until the chocolate and butter have melted. Pour the mixture into a
measuring cup and process with a hand blender until smooth.

3. Pour the chocolate mixture into the egg mixture in a food

processor and process until combined.

26
 Coffee Caramel & Praline Tartlets
for 9 tartlets d=10 cm

CHOCOLATE SPONGE

4. In a bowl, mix the flour, cocoa powder and baking powder (all sifted)
with a whisk. Add the dry ingredients to the chocolate-egg mixture,
and mix briefly until homogeneous.

5. Transfer the batter into a pastry bag and fill the tartlet shells almost
to the top.

6. Bake the tartlets in the oven, preheated to 160 °C / 320 °F, for
about 15 minutes. Allow to cool down at room temperature.

COFFEE CARAMEL

Ingredients Total weight: ~ 665 g 100%

• Glucose/corn syrup 90 g 14%

• Sugar 90 g 14%
• Whipping cream 35% 255 g 38%
• Instant coffee 10 g 2%
• Espresso 35 g 5%
• Butter 82% 75 g 11%
• Sea salt 3g <1%
• Dark chocolate 70% 30 g 5%
• Gelatin mass 22 g 3%
• Condensed milk 55 g 8%

1. In a saucepan, combine the cream, espresso, condensed milk,

butter, salt and instant coffee. Bring the mixture to a boil.

2. Meanwhile, combine the sugar and glucose syrup in a separate

saucepan and prepare an amber colored, rich caramel by bringing
the mixture to 185 °C / 365 °F without mixing.

3. Pour the hot cream mixture over the caramel while stirring with a
whisk, and bring to 105 °C / 221 °F. Remove from the heat.

4. Place the gelatin mass and chocolate in a measuring cup. Strain

the hot coffee caramel on top and process everything using a hand
blender until smooth. This should take about 1 minute.

5. Cover the caramel with cling film in contact and leave to stabilize at
room temperature for 12 hours.

27
 Coffee Caramel & Praline Tartlets
for 9 tartlets d=10 cm

COFFEE PASTE

Ingredients Total weight: ~ 210 g 100%

• Coffee beans 125 g 60%

• Icing sugar 25 g 12%
• Grapeseed oil 60 g 28%

Place coffee beans, icing sugar and grapeseed oil in a food processor
and blend until homogeneous. This should take around 10 minutes.

COFFEE PRALINE

Ingredients Total weight: ~ 520 g 100%

• Toasted almonds 250 g 48%

• Sugar 125 g 24%
• Water 40 g 8%
• Sea salt 5g 1%
• Coffee paste 100 g 19%
• Dry vanilla 1 pod <1%

1. Toast the almonds in a preheated oven at 160 °C / 320 °F for

around 15 minutes.

2. Add water and sugar to a saucepan and heat until the sugar has
dissolved and has acquired a caramel color (or to a temperature of
185 °C / 365 °F).

TIP
• Do not stir the caramel to prevent the sugar from recrystallizing.
Shaking the saucepan from time to time is enough for obtaining
a uniform caramel color.

3. Add the almonds to the saucepan and mix with a spatula so that
the caramel evenly coats the nuts.

4. Arrange the caramel-coated nuts on a tray lined with a silicone mat.

Allow them to cool down.

5. Once the caramel has hardened, break it into pieces and place in a
food processor. Add salt and dry vanilla pod, and blend until you get
a smooth paste.

6. Transfer the praline into a clean bowl, add coffee paste and mix
with a spatula to combine.

28
 Coffee Caramel & Praline Tartlets
for 9 tartlets d=10 cm

ASSEMBLING THE TARTLETS

Ingredients

• Tartlet shells with baked sponge layer

• Coffee praline
• Stabilized coffee caramel
• Gold leaf Sufficient quantity

1. Transfer the caramel to a piping bag fitted with a closed star tip
d=9 mm and pipe waves along the edge of the tartlet.

2. Transfer the coffee praline to a piping bag and fill the center of
each tartlet.

3. Decorate with gold leaf.

4. Store the tartlets in the fridge for up to 48 hours.

29
 COFFEE DROP
TARTLETS
for 9 drop-shaped tartlets
 Coffee Drop Tartlets
for 9 drop-shaped tartlets

GELATIN MASS

Ingredients Total weight: ~ 49 g 100%

• Powdered gelatin 200 Bloom 7g 14%

• Cold water 42 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

NEUTRAL GEL

Ingredients Total weight: ~ 180 g 100%

• Water 88 g 44%
• Sugar (1) 74 g 37%
• Sugar (2) 12 g 6%
• Pectin NH 4g 2%
• Glucose/corn syrup 22 g 11%
• Citric acid powder 0.2 g <1%

1. Pour the water into a saucepan, add the glucose syrup and sugar (1).

2. Heat the mixture to 30 °C / 86 °F.

3. Mix together the sugar (2) and pectin NH.

4. Add the pectin and sugar (2) mixture to the saucepan with water,
glucose and sugar (1).

5. Bring everything to a boil over medium heat, whisking occasionally.

6. Add the citric acid powder. If desired, you can also replace it with 2 g
of lemon juice.
32
 Coffee Drop Tartlets
for 9 drop-shaped tartlets

NEUTRAL GEL

7. Let the mixture simmer over medium heat for about 3 minutes.

8. Strain the gel into a clean container and cover it with cling film
touching the surface of the gel.

9. Place the neutral gel in the fridge at 4 °C / 39 °F and leave it to

stabilize for at least 6 hours.

COFFEE FROSTING

Ingredients Total weight: ~ 696 g 100%

• Whipping cream 35% 250 g 36%

• Egg yolks 54 g 8%
• Sugar 68 g 10%
• Instant coffee 10 g 1%
• Gelatin mass 44 g 6%
• Mascarpone 270 g 39%

1. In a saucepan, mix the sugar and the egg yolks using a whisk, add
the whipping cream and instant coffee. Heat the mixture to 82 °C /
180 °F. Remove the saucepan from the heat.

2. Add the gelatin mass and mix with a whisk so that it dissolves
completely.

3. Pour the hot cream mixture over the mascarpone and process with
a hand blender until smooth.

4. Transfer the frosting into a clean bowl, cover it with cling film in
contact and place it in the fridge for 12 hours to stabilize.

5. Whip before use.

33
 Coffee Drop Tartlets
for 9 drop-shaped tartlets

ALMOND SHORTCRUST PASTRY

Ingredients Total weight: ~ 231 g 100%

• All-purpose flour 100 g 43%

• Icing sugar 40 g 17%
• Butter 82% 55 g 24%
• Almond powder 15 g 6%
• Whole eggs 20 g 9%
• Sea salt 1g <1%

1. Put the sifted flour, icing sugar, almond powder and salt in a bowl
of the stand mixer. Combine all the ingredients with a paddle
attachment at low speed until homogeneous.

2. Add the cold diced butter and continue mixing for a few minutes at
low speed until the mixture resembles wet sand.

TIP
• If desired, almond powder can be substituted for another type
of nut powder, such as hazelnut, for example.

3. Add the eggs all at once and mix at low speed until combined. The
dough should not stick to your fingers, its texture should be smooth
and soft.

4. Place the dough between two parchment paper or acetate sheets

and roll it out into a layer 2.5 mm thick, starting from the center.

5. Transfer the rolled out dough on the tray and put it in the fridge at
3–4 °C / 37–39 °F for 3–6 hours, although overnight is preferred.

LINING AND BAKING THE TARTLET SHELLS

Ingredients

• Chilled shortcrust pastry

1. Place 9 drop-shaped perforated tartlet molds on a tray lined with a

perforated silicone mat.

2. Use a ruler to cut out strips of dough – these will form the sides of
your tartlets.

3. Place the strips inside the tartlet molds and press them gently
to the sides. Carefully join together the ends of the strips – they
should slightly overlap each other (around 3 mm).

34
 Coffee Drop Tartlets
for 9 drop-shaped tartlets

LINING AND BAKING THE TARTLET SHELLS

4. Press firmly around the side of each mold to make sure the dough
is stuck well. Cut off any excess dough overlapping the mold with a
sharp knife.

5. Place the lined molds in the freezer and let them sit there for
around 30 minutes until completely frozen.

6. Place the frozen molds onto the rolled dough and press to form the
bases of your tartlets. Doing so should result in a base that is neatly
connected to the sides of the tartlet shell.

7. Trim off any excess dough from the base of your tartlets. Poke the
dough with a fork.

TIP
• It’s best to work with this pastry on a cold work surface and at a
room temperature of around 18–21 °C / 64–70 °F.

8. Place the tartlets in the fridge at 3–4 °C / 37–39 °F, and let them sit
there for around 1 hour to stabilize.

9. Bake the tartlets in the oven, preheated to 145 °C / 293 °F, for
around 20 minutes. Leave to cool down at room temperature.

EGG WASH

Ingredients Total weight: ~ 130 g 100%

• Egg yolks 100 g 77%

• Whipping cream 35% 30 g 23%
• Par-baked tartlet shells

1. Prepare the egg wash by mixing the egg yolks with cream until
smooth using a spatula. Apply the mixture to the unmolded par-
baked shortcrust shells with a pastry brush.

2. Transfer the coated tartlet shells to a clean baking tray lined with a
silicone mat and bake at 150 °C / 302 °F for 5–7 minutes more until
golden brown.

3. Let the baked tartlet shells cool down at room temperature.

35
 Coffee Drop Tartlets
for 9 drop-shaped tartlets

HAZELNUT SPONGE

Ingredients Total weight: ~ 334 g 100%

• Icing sugar 55 g 16%

• Potato starch 8g 2%
• Almond powder 50 g 15%
• Hazelnut powder 30 g 9%
• Egg whites (1) 40 g 12%
• Egg whites (2) 40 g 12%
• Sugar 20 g 6%
• Butter 82% 40 g 12%
• Sea salt 1g <1%
• Hazelnuts 50 g 15%

1. In a bowl, mix the almond powder, hazelnut powder, icing sugar and
potato starch (all sifted) with a whisk. Add egg whites (1) and mix
well until combined.

2. In the bowl of a stand mixer, whip the egg whites (2) with sugar and
salt until stiff using a whisk attachment.

3. Gradually fold the meringue into the nut mixture in several lots,
gently mixing with a spatula.

4. Melt the butter to 40 °C / 104 °F and mix it with a bit of the batter.
Add this mixture to the rest of the sponge batter and incorporate
gently with a spatula.

5. Transfer the sponge batter into a pastry bag.

6. Place 5 hazelnuts into each tartlet shell and pipe the sponge batter
on top, not reaching the edge of the shell by 5 mm.

7. Bake the tartlets in the oven, preheated to 150 °C / 302 °F, for
about 15 minutes. Allow to cool down at room temperature.

36
 Coffee Drop Tartlets
for 9 drop-shaped tartlets

COFFEE GEL

Ingredients Total weight: ~ 117 g 100%

• Neutral gel 100 g 85%

• Water 10 g 9%
• Instant coffee 7g 6%

1. In a saucepan, mix the neutral gel, water and instant coffee. Bring
the mixture to 70 °C / 158 °F, then remove from the heat.

2. Strain the gel into a clean bowl through a sieve, cover with cling film
and allow it to cool down.

3. Use at 25 °C / 77 °F.

ASSEMBLING THE TARTLETS

Ingredients

• Tartlet shells with baked sponge layer

• Stabilized coffee frosting
• Coffee gel

1. Add the stabilized frosting to the bowl of a stand mixer and whip it
with a whisk attachment until stiff. Transfer the whipped frosting to
the piping bag fitted with a petal tip.

2. Pipe the frosting on top of each tartlet starting from the wider side.

3. Transfer the coffee gel to a paper cornet and apply drops to the
frosting.

4. Store the tartlets in the fridge for up to 48 hours.

37
GLUTEN–FREE RASPBERRY
& BUCKWHEAT TART
for 1 tart d=18 cm
 Gluten–Free Buckwheat Tart
for 1 tart d=18 cm

BUCKWHEAT SHORTCRUST PASTRY

Ingredients Total weight: ~ 525 g 100%

• Buckwheat flour 107 g 20%

• Rice flour 107 g 20%
• Potato starch 40 g 8%
• Butter 82% 140 g 27%
• Egg whites 50 g 9%
• Icing sugar 80 g 15%
• Sea salt 1g <1%

1. Put the potato starch, buckwheat and rice flour and icing sugar (all
sifted) in a bowl of the stand mixer. Combine all the ingredients with
a paddle attachment at low speed until homogeneous.

2. Add the cold diced butter and salt, and continue mixing for a few
minutes at low speed until the mixture resembles wet sand.

3. Add the egg whites all at once and mix at low speed until
combined. The dough should not stick to your fingers, its texture
should be smooth and soft.

4. Place the dough between two parchment paper or acetate sheets

and roll it out into a layer 2.5 mm thick, starting from the center.

5. Transfer the rolled out dough on the tray and put it in the fridge at
3–4 °C / 37–39 °F for 1 hour.

40
 Gluten–Free Buckwheat Tart
for 1 tart d=18 cm

LINING AND BAKING THE TART SHELL

Ingredients

• Chilled shortcrust pastry

1. Cut out a circle of dough measuring 24 cm in diameter. Place it into

a 18-cm fluted tart pan and form the base and border of the tart. To
do this, rotate the tart pan and slowly lower the dough into it, gently
pushing downward and toward the sides of the pan.

TIP
• Make sure the joint between the base and sides of the tart is
neat and without any air pockets.

2. Cut off any excess dough and poke the tart with a fork.

3. Place the lined tart pan in the fridge (3–4 °C / 37–39 °F) for
15–20 minutes to stabilize.

4. Bake the tart in the oven, preheated to 165 °C / 330 °F, for around
3 minutes. Then reduce the temperature to 145 °C / 293 °F and
bake the tart for another 15 minutes.

5. Allow the tart shell to cool down at room temperature.

EGG WASH

Ingredients Total weight: ~ 130 g 100%

• Egg yolks 100 g 77%

• Whipping cream 35% 30 g 23%
• Par-baked tart shell

1. Prepare the egg wash by mixing the egg yolks with cream until
smooth using a spatula.

2. Apply the mixture to the unmolded par-baked shortcrust shell with

a pastry brush.

3. Transfer the coated tart shell to a clean baking tray lined with a
silicone mat and bake at 150 °C / 302 °F for 5–7 minutes more until
it turns golden brown.

4. Let the baked tart shell cool down at room temperature.

41
 Gluten–Free Buckwheat Tart
for 1 tart d=18 cm

RASPBERRY JAM

Ingredients Total weight: ~ 251 g 100%

• Raspberries (fresh or frozen) 200 g 80%

• Glucose/corn syrup 20 g 8%
• Sugar 15 g 6%
• Pectin NH 6g 2%
• Lemon juice 10 g 4%
• Baked coated tart shell

1. In a saucepan, combine raspberries, glucose syrup and lemon

juice. Bring the mixture to 35 °C / 95 °F while stirring occasionally.

2. In a bowl, mix the sugar and NH pectin. Gradually add the mixture
to the berries while stirring with a whisk.

3. Bring the mixture to a boil, and leave it to boil for 3 minutes. Remove
from the heat.

4. Pour the still hot jam into the tart shell and let it cool down at room
temperature.

ALMOND CREAM

Ingredients Total weight: ~ 386 g 100%

• Butter 82% 100 g 26%

• Almond powder 100 g 26%
• Sugar 60 g 16%
• Sea salt 1g <1%
• Cornstarch 25 g 6%
• Whole eggs 100 g 26%
• Vanilla ½ pod <1%

1. In a mixer bowl, combine the room-temperature butter, sugar, sifted

cornstarch, sifted almond powder, salt and vanilla seeds. Mix with a
paddle attachment at medium speed until combined.

2. Warm the eggs to 40 °C / 104 °F, and gradually pour them into the
cream. Mix until completely combined.

3. Transfer the finished almond cream to a piping bag and place in the
fridge until use.

42
 Gluten–Free Buckwheat Tart
for 1 tart d=18 cm

ASSEMBLING AND BAKING THE TART

Ingredients

• Almond cream
• Tart shell with raspberry jam layer
• Raspberries (fresh or frozen) 30 g
• Almond flakes 200 g

1. Apply the almond cream to the surface of the cooled jam.

2. Cut the raspberries in half, and dip them into the almond cream.

3. Sprinkle the surface of the almond cream with almond petals to

cover it completely.

4. Bake the tart in the oven, preheated to 160 °C / 320 °F for about
20 minutes. Let it cool down at room temperature.

DECORATING THE TART

Ingredients

• Assembled tart
• Fresh raspberries 50 g
• Toasted almond flakes 30 g
• Non-melting icing sugar Sufficient quantity

1. Sprinkle the surface of the tart with non-melting icing sugar using a
fine sieve.

2. Cut the raspberries in half and arrange them on top of the tart.

3. Arrange toasted almond flakes in between the raspberries.

4. Store the tart at room temperature in a closed container for up to

48 hours.

43
MANGO CHAMOMILE
TARTLETS
for 6 tartlets d=10 cm
 Mango Chamomile Tartlets
for 6 tartlets d=10 cm

GELATIN MASS

Ingredients Total weight: ~ 35 g 100%

• Powdered gelatin 200 Bloom 5g 14%

• Cold water 30 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

CHANTILLY CREAM

Ingredients Total weight: ~ 225 g 100%

• Milk 3.2% 30 g 7%
• Sugar 30 g 7%
• Gelatin mass 20 g 4%
• Cream cheese 65% 70 g 15%
• Whipping cream 35% 300 g 67%

1. In a saucepan, combine the milk, sugar and gelatin mass. Heat the
mixture on low heat until the gelatin is completely dissolved.

2. Pour the mixture over the cream cheese and process with a hand
blender until smooth.

3. Add the cold whipping cream and mix with a spatula until
combined.

4. Cover the Chantilly cream with cling film and place it in the fridge
for 12 hours to stabilize.

5. Whip before use.

46
 Mango Chamomile Tartlets
for 6 tartlets d=10 cm

ALMOND SHORTCRUST PASTRY

Ingredients Total weight: ~ 462 g 100%

• All-purpose flour 200 g 43%

• Icing sugar 80 g 17%
• Butter 82% 110 g 24%
• Almond powder 30 g 6%
• Whole eggs 40 g 9%
• Sea salt 2g <1%

1. Put the sifted flour, icing sugar, almond powder and salt in a bowl
of the stand mixer. Combine all the ingredients with a paddle
attachment at low speed until homogeneous.

2. Add the cold diced butter and continue mixing for a few minutes at
low speed until the mixture resembles wet sand.

TIP
• If desired, almond powder can be substituted for another type
of nut powder, such as hazelnut, for example.

3. Add the eggs all at once and mix at low speed until combined. The
dough should not stick to your fingers, its texture should be smooth
and soft.

4. Place the dough between two parchment paper or acetate sheets

and roll it out into a layer 2.5 mm thick, starting from the center.

5. Transfer the rolled out dough on the tray and put it in the fridge at
3–4 °C / 37–39 °F for 3–6 hours, although overnight is preferred.

47
 Mango Chamomile Tartlets
for 6 tartlets d=10 cm

LINING AND BAKING THE TARTLET SHELLS

Ingredients

• Chilled shortcrust pastry

1. Using a 12-cm round cutter, cut six discs out of the chilled shortcrust
pastry. Place each disc of pastry on an inverted tartlet mold d=10 cm,
pressing down well onto the bottom of the mold.

TIP
• It’s best to work with this shortcrust pastry on a cold work surface
and at a room temperature of around 18–21 °C / 64–70 °F.

2. Using a sharp knife, trim off any excess dough.

3. Place the tartlets in the fridge at 3–4 °C / 37–39 °F, and let them sit
there for around 1 hour to stabilize.

4. Bake the tartlets in the oven, preheated to 145 °C / 293 °F, for around
20 minutes. Leave to cool down at room temperature.

5. Unmold the slightly warm tartlets and use a microplane grater to

smooth their edges to give each tartlet a neat appearance.

EGG WASH

Ingredients Total weight: ~ 130 g 100%

• Egg yolks 100 g 77%

• Whipping cream 35% 30 g 23%
• Par-baked tartlet shells

1. Prepare the egg wash by mixing the egg yolks with cream until
smooth using a spatula.

2. Apply the mixture to the unmolded par-baked shortcrust shells with

a pastry brush.

3. Transfer the coated tartlet shells to a clean baking tray lined with a
silicone mat and bake at 150 °C / 302 °F for 5–7 minutes more until
golden brown.

4. Let the baked tartlet shells cool down at room temperature.

48
 Mango Chamomile Tartlets
for 6 tartlets d=10 cm

ALMOND SPONGE

Ingredients Total weight: ~ 284 g 100%

• Icing sugar 55 g 19%

• Potato starch 8g 3%
• Almond powder 80 g 28%
• Egg whites (1) 40 g 14%
• Egg whites (2) 40 g 14%
• Sugar 20 g 7%
• Butter 82% 40 g 14%
• Sea salt 1g <1%
• Vanilla ½ pod <1%
• Ripe mango 1 pc
• Baked coated tartlet shells

1. In a bowl, mix the almond powder, icing sugar and potato starch (all
sifted) with a whisk. Add vanilla seeds and egg whites (1), whisk until
smooth.

2. Pour the egg whites (2) in a bowl of the stand mixer, add sugar and
salt. Whip the meringue with a whisk attachment until stiff.

3. Gradually fold the meringue into the almond mixture in several lots,
gently mix with a spatula.

4. Melt the butter to 40 °C / 104 °F, incorporate into the batter mixture
and gently mix with a spatula.

5. Transfer the batter into a pastry bag and pipe it into the tart shell.

6. Wash and pat dry the mango. Peel and cut it into slices (around 1 cm
thick), arrange the slices on top of the batter.

7. Bake the tartlets in the oven, preheated to 150 °C / 302 °F, for about
15 minutes. Allow to cool down at room temperature.

49
 Mango Chamomile Tartlets
for 6 tartlets d=10 cm

MANGO COULIS

Ingredients Total weight: ~ 208 g 100%

• Mango puree 130 g 62%

• Passion fruit puree 20 g 10%
• Sugar 15 g 7%
• Glucose/corn syrup 30 g 15%
• Pectin NH 3g 1%
• Gelatin mass 10 g 5%

1. In a saucepan, combine the mango and passion fruit puree and

add glucose syrup. Bring the mixture to 35 °C / 95 °F while stirring
occasionally.

2. In a bowl, combine the sugar and NH pectin. Gradually add the

mixture to the puree while stirring with a whisk.

3. Bring the mixture to a boil, and leave it to boil for 1 minute on low
heat. Remove from the heat.

4. Add the gelatin mass and mix until it has dissolved.

5. Pour the coulis into a clean bowl, cover with cling film touching the
surface and place in the fridge for 3–4 hours to stabilize.

50
 Mango Chamomile Tartlets
for 6 tartlets d=10 cm

ASSEMBLING THE TARTLETS

Ingredients

• Tartlet shells with baked sponge layer

• Stabilized mango coulis
• Stabilized Chantilly cream
• Ripe mango 1 pc
• Lime 1 pc
• Microgreens Sufficient quantity

1. Mix the stabilized coulis well using a silicone spatula and apply it to
the tartlet over the sponge layer. Smooth with an offset spatula.

2. Add the stabilized Chantilly cream to the bowl of a stand mixer

and whip with a whisk attachment until fluffy. Transfer the whipped
cream to the piping bag fitted with a round tip d=10 mm.

3. Pipe the beads of Chantilly cream on top of each tartlet starting

from the edge to the center.

4. Remove the center of the Chantilly decoration using a round cutter

4 cm in diameter.

5. Wash and pat dry the mango. Peel and cut it into cubes 0.5x0.5 cm.
Arrange mango cubes in the center of the tartlets.

6. Garnish the tartlets with lime zest and microgreens.

7. Store the tartlets in the fridge for up to 48 hours.

51
 ORANGE
MERINGUE TART
for 1 tart d=18 cm
 Orange Meringue Tart
for 1 tart d=18 cm

ALMOND SHORTCRUST PASTRY

Ingredients Total weight: ~ 462 g 100%

• All-purpose flour 200 g 43%

• Icing sugar 80 g 17%
• Butter 82% 110 g 24%
• Almond powder 30 g 6%
• Whole eggs 40 g 9%
• Sea salt 2g <1%

1. Put the sifted flour, icing sugar, almond powder and salt in a bowl
of the stand mixer. Combine all the ingredients with a paddle
attachment at low speed until homogeneous.

2. Add the cold diced butter and continue mixing for a few minutes at
low speed until the mixture resembles wet sand.

TIP
• If desired, almond powder can be substituted for another type
of nut powder, such as hazelnut, for example.

3. Add the eggs all at once and mix at low speed until combined. The
dough should not stick to your fingers, its texture should be smooth
and soft.

4. Place the dough between two parchment paper or acetate sheets

and roll it out into a layer 2.5 mm thick, starting from the center.

5. Transfer the rolled out dough on the tray and put it in the fridge at
3–4 °C / 37–39 °F for 3–6 hours, although overnight is preferred.

54
 Orange Meringue Tart
for 1 tart d=18 cm

LINING AND BAKING THE TART SHELL

Ingredients

• Chilled shortcrust pastry

1. Cut out a circle of dough measuring 24 cm in diameter. Place it into

a 18-cm fluted tart pan and form the base and border of the tart. To
do this, rotate the tart pan and slowly lower the dough into it, gently
pushing downward and toward the sides of the pan.

TIP
• Make sure the joint between the base and sides of the tart is
neat and without any air pockets.

2. Cut off any excess dough and poke the tart with a fork.

3. Place the lined tart pan in the fridge (3–4 °C / 37–39 °F) for
15–20 minutes to stabilize.

4. Bake the tart in the oven, preheated to 165 °C / 330 °F, for 3 minutes.
Then reduce the temperature to 145 °C / 293 °F and bake the tart for
another 15 minutes.

5. Allow the tart shell to cool down at room temperature.

EGG WASH

Ingredients Total weight: ~ 130 g 100%

• Egg yolks 100 g 77%

• Whipping cream 35% 30 g 23%
• Par-baked tart shell

1. Prepare the egg wash by mixing the egg yolks with cream until
smooth using a spatula.

2. Apply the mixture to the unmolded par-baked shortcrust shell with

a pastry brush.

3. Transfer the coated tart shell to a clean baking tray lined with a
silicone mat and bake at 150 °C / 302 °F for 5–7 minutes more until
it turns golden brown.

4. Let the baked tart shell cool down at room temperature.

55
 Orange Meringue Tart
for 1 tart d=18 cm

ORANGE MIRLITON

Ingredients Total weight: ~ 134 g 100%

• Icing sugar 45 g 33%

• Almond powder 33 g 25%
• Butter 82% 25 g 19%
• Egg whites 25 g 19%
• Sea salt 1g <1%
• Orange zest 5g 4%
• Baked coated tart shell

1. In a bowl, combine the sifted icing sugar, almond powder, salt and
orange zest. Add the egg whites and mix with a spatula.

2. Melt the butter to 45–50 °C / 113–122 °F and add to the first

preparation. Mix everything with a spatula until combined.

3. Pour the mirliton into the tart shell.

4. Bake the tart in the oven, preheated to 150 °C / 302 °F, for about
10 minutes.

5. Allow to cool down at room temperature.

BAKED ORANGE CREAM

Ingredients Total weight: ~ 316 g 100%

• Lemon zest 5g 1%
• Orange zest 10 g 3%
• Calamansi puree 30 g 9%
• Orange juice 30 g 9%
• Whole eggs 50 g 16%
• Egg yolks 70 g 22%
• Honey 75 g 24%
• Sea salt 1g <1%
• Butter 82% 30 g 9%
• Whipping cream 35% 15 g 5%

1. Add the lemon and orange zest, calamansi puree, orange juice,
eggs, egg yolks, salt, cream and honey to a saucepan. Heat the
mixture to 40 °C / 104 °F while stirring with a whisk.

2. Add the butter and bring the mixture to 80 °C / 176 °F, remove from
the heat.

56
 Orange Meringue Tart
for 1 tart d=18 cm

BAKED ORANGE CREAM

3. Strain the cream into a measuring cup through a sieve and

process with a hand blender until smooth.

4. Pour the cream over the baked mirliton layer and bake at 90 °C /
194 °F for around 10 minutes.

5. Allow to cool down at room temperature.

CANDIED ORANGE

Ingredients

• Sugar 800 g
• Water 4000 g
• Fresh orange 1 pc

1. Remove the thin layer of orange skin with a sharp knife. Cut the skin
into strips.

2. Divide the total amount of water into 4 portions. Put strips of orange
into a saucepan with one portion of boiling water and bring it to a boil.

3. Drain the orange strips. Then pour the second portion of water into
the saucepan and repeat the same procedure twice.

4. Divide the total amount of sugar into 4 portions. Put orange strips into
the saucepan, add the last portion of water and one portion of sugar.

5. Then bring it to a boil and cook for 15 minutes over a low heat.

TIP
• To avoid strong evaporation, cover water with parchment paper
with a hole in the middle.

6. After, add a second portion of sugar, cover it again with parchment

paper and cook everything for 15 more minutes.

7. Then, repeat this procedure twice to incorporate the third and

fourth portions of sugar into the water with orange strips. Each time
after adding the sugar, cook it for 15 minutes. The total cooking time
should be 1 hour.

8. Drain the candied orange strips.

9. Leave the strips to dry for 2–3 hours and then put them into a
hermetic box. Store in the fridge.

57
 Orange Meringue Tart
for 1 tart d=18 cm

SWISS MERINGUE

Ingredients Total weight: ~ 303 g 100%

• Egg whites 100 g 33%

• Sugar 200 g 66%
• Sea salt 1g <1%
• Citric acid solution (1:1) 2g 1%

1. Combine the egg whites, salt and sugar in a metal bowl and
place it over a saucepan with boiling water. Cook the mixture,
whisking constantly, until it reaches 60 °C / 140 °F and all the
sugar has dissolved.

2. Remove the mixture from the heat and transfer it into a bowl of a
stand mixer. Whip it on medium speed until a stable and glossy
meringue has formed.

3. Add the citric acid solution (citric acid + water in a 1:1 ratio) and
whip until combined.

4. Use immediately.

ASSEMBLING THE TART

Ingredients

• Tart shell with baked mirliton and orange cream layers

• Candied orange
• Swiss meringue

1. Transfer the meringue into 3 piping bags fitted with closed star tips
of different diameter (16 mm, 14 mm and 7 mm).

2. Pipe the meringue domes on top of the baked orange cream,

covering it completely. Toast the meringue lightly with a blow torch.

3. Cut candied orange strips into 5x5 mm cubes and place them in
between the meringue domes.

4. Store the tart in the fridge for up to 48 hours.

58
 RASPBERRY
CARAMEL TARTLETS
for 9 tartlets d=10 cm
 Raspberry Caramel Tartlets
for 9 tartlets d=10 cm

ALMOND SHORTCRUST PASTRY

Ingredients Total weight: ~ 231 g 100%

• All-purpose flour 100 g 43%

• Icing sugar 40 g 17%
• Butter 82% 55 g 24%
• Almond powder 15 g 6%
• Whole eggs 20 g 9%
• Sea salt 1g <1%

1. Put the sifted flour, icing sugar, almond powder and salt in a bowl
of the stand mixer. Combine all the ingredients with a paddle
attachment at low speed until homogeneous.

2. Add the cold diced butter and continue mixing for a few minutes at
low speed until the mixture resembles wet sand.

TIP
• If desired, almond powder can be substituted for another type
of nut powder, such as hazelnut, for example.

3. Add the eggs all at once and mix at low speed until combined. The
dough should not stick to your fingers, its texture should be smooth
and soft.

4. Place the dough between two parchment paper or acetate sheets

and roll it out into a layer 2.5 mm thick, starting from the center.

5. Transfer the rolled out dough on the tray and put it in the fridge at
3–4 °C / 37–39 °F for 3–6 hours, although overnight is preferred.

61
 Raspberry Caramel Tartlets
for 9 tartlets d=10 cm

LINING AND BAKING THE TARTLET SHELLS

Ingredients

• Chilled shortcrust pastry

1. Using a 12-cm round cutter, cut nine discs out of the chilled
shortcrust pastry. Place each disc of pastry into the tartlet mold
d=10 cm, pressing down well onto the bottom of the mold.

TIP
• It’s best to work with this pastry on a cold work surface and at
a room temperature of around 18–21 °C / 64–70 °F.

2. Using a sharp knife, trim off any excess dough. Poke the tartlets
with a fork.

3. Place the tartlets in the fridge at 3–4 °C / 37–39 °F, and let them
sit there for around 1 hour to stabilize.

4. Bake the tartlets in the oven, preheated to 145 °C / 293 °F, for
around 15 minutes. Leave to cool down at room temperature.

EGG WASH

Ingredients Total weight: ~ 130 g 100%

• Egg yolks 100 g 77%

• Whipping cream 35% 30 g 23%
• Par-baked tartlet shells

1. Prepare the egg wash by mixing the egg yolks with cream until
smooth using a spatula.

2. Apply the mixture to the unmolded par-baked shortcrust shells with

a pastry brush.

3. Transfer the coated tartlet shells to a clean baking tray lined with a
silicone mat and bake at 150 °C / 302 °F for 5–7 minutes more until
golden brown.

4. Let the baked tartlet shells cool down at room temperature.

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 Raspberry Caramel Tartlets
for 9 tartlets d=10 cm

ALMOND CREAM WITH BASIL AND MINT

Ingredients Total weight: ~ 307 g 100%

• Butter 82% 75 g 25%

• Almond powder 75 g 25%
• Sugar 45 g 15%
• Sea salt 0.75 g <1%
• Cornstarch 18 g 6%
• Basil leaves 8g 2%
• Mint leaves 8g 2%
• Whole eggs 78 g 25%
• Raspberries (fresh or frozen) 40 g
• Baked coated tartlet shells

1. Combine the room-temperature butter, sugar, cornstarch, almond

powder and salt in the bowl of a stand mixer. Mix with a paddle
attachment at medium speed until combined.

2. Add the eggs, basil and mint leaves to a measuring cup. Process
with a hand blender and strain through a sieve.

3. With the mixer running on medium speed, gradually pour the egg
mixture into the almond and butter mixture. Mix until completely
combined.

4. Transfer the finished almond cream to a pastry bag and fill the
tartlet shells until full.

5. Cut the raspberries in halves and place them on top of the almond
cream (use 3 raspberry halves per tartlet).

6. Bake in the oven, preheated to 155 °C / 311 °F, for about 15 minutes.
Allow to cool down at room temperature.

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 Raspberry Caramel Tartlets
for 9 tartlets d=10 cm

RASPBERRY CARAMEL

Ingredients Total weight: ~ 625 g 100%

• Glucose/corn syrup 90 g 14%

• Sugar 90 g 14%
• Whipping cream 35% 200 g 32%
• Raspberry juice 55 g 9%
• Water 35 g 6%
• Butter 82% 75 g 12%
• Sea salt 3g <1%
• Gelatin mass 22 g 3%
• Condensed milk 55 g 9%
• Water-soluble raspberry colorant Sufficient quantity <1%

1. Mix the cream, condensed milk, butter and salt in a saucepan. Warm
the mixture up to 40 °C / 104 °F, add the room-temperature raspberry
juice. Bring everything to a boil.

2. Meanwhile, combine the sugar, water and glucose syrup in a separate

saucepan and prepare an amber colored, rich caramel by bringing
the mixture to 185 °C / 365 °F without mixing.

3. Pour the hot cream–raspberry mixture into the caramel while stirring
vigorously with a whisk. Bring the mixture to 105 °C / 221 °F, then
remove from the heat.

4. Strain the hot mixture over the gelatin mass and add the raspberry
colorant. Process with a hand blender for about 1 minute until smooth.

5. Cover the caramel with cling film and let it stabilize for 12 hours at
room temperature.

BASIL GEL

Ingredients Total weight: ~ 208 g 100%

• Water 40 g 19%
• Lime juice 115 g 55%
• Lime zest 10 g 5%
• Basil leaves 10 g 5%
• Sugar 30 g 14%
• Agar-agar 1200 g/cm² 3g 1%

1. In a saucepan, mix the sugar and agar-agar, add water, lime juice,
basil leaves and lime zest.

2. Bring the mixture to a boil, stirring occasionally, and allow it to boil

for 1 minute. Take off the heat.
64
 Raspberry Caramel Tartlets
for 9 tartlets d=10 cm

BASIL GEL

3. Pour the mixture into a clean bowl through a sieve.

4. Cover with cling film in contact and leave at room temperature for
around 1 hour. Once the gel cools a bit, place it in the fridge for
another hour to stabilize.

ASSEMBLING THE TARTLETS

Ingredients

• Tartlet shells with baked almond cream

• Stabilized raspberry caramel
• Stabilized basil gel
• Fresh raspberries 300 g
• Basil leaves Sufficient quantity
• Non-melting icing sugar Sufficient quantity

1. Transfer the stabilized caramel to a piping bag fitted with a closed

star tip d=9 mm and pipe waves along the edge of the tartlets,
starting from the edge.

2. Dip the raspberries in non-melting icing sugar and arrange them in

the center of the tartlets.

3. Cut the finished stabilized basil gel into cubes, place it in

a measuring cup and process with a hand blender until
homogeneous and shiny.

4. Transfer the gel to a piping bag and fill the raspberries with it.

5. Garnish the tartlets with fresh basil leaves.

6. Store the tartlets in the fridge for up to 48 hours.

65
STRAWBERRY–
VANILLA TART
for 1 tart d=18 cm
 Strawberry–Vanilla Tart
for 1 tart d=18 cm

GELATIN MASS

Ingredients Total weight: ~ 21 g 100%

• Powdered gelatin 200 Bloom 3g 14%

• Cold water 18 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

VANILLA CHANTILLY CREAM

Ingredients Total weight: ~ 225 g 100%

• Milk 3.2% 15 g 7%
• Sugar 15 g 7%
• Gelatin mass 10 g 4%
• Cream cheese 65% 35 g 15%
• Whipping cream 35% 150 g 67%
• Vanilla ½ pod <1%

1. In a saucepan, combine the milk, sugar, vanilla seeds and gelatin

mass. Heat the mixture on low heat until the gelatin is completely
dissolved.

2. Pour the mixture over the cream cheese and process with a hand
blender until smooth.

3. Add the cold whipping cream and mix with a spatula until combined.

4. Cover the Chantilly cream with cling film and place it in the fridge for
12 hours to stabilize.

5. Whip before use.

68
 Strawberry–Vanilla Tart
for 1 tart d=18 cm

ALMOND SHORTCRUST PASTRY

Ingredients Total weight: ~ 462 g 100%

• All-purpose flour 200 g 43%

• Icing sugar 80 g 17%
• Butter 82% 110 g 24%
• Almond powder 30 g 6%
• Whole eggs 40 g 9%
• Sea salt 2g <1%

1. Put the sifted flour, icing sugar, almond powder and salt in a bowl
of the stand mixer. Combine all the ingredients with a paddle
attachment at low speed until homogeneous.

2. Add the cold diced butter and continue mixing for a few minutes at
low speed until the mixture resembles wet sand.

TIP
• If desired, almond powder can be substituted for another type
of nut powder, such as hazelnut, for example.

3. Add the eggs all at once and mix at low speed until combined. The
dough should not stick to your fingers, its texture should be smooth
and soft.

4. Place the dough between two parchment paper or acetate sheets

and roll it out into a layer 2.5 mm thick, starting from the center.

5. Transfer the rolled out dough on the tray and put it in the fridge at
3–4 °C / 37–39 °F for 3–6 hours, although overnight is preferred.

69
 Strawberry–Vanilla Tart
for 1 tart d=18 cm

LINING AND BAKING THE TART SHELL

Ingredients

• Chilled shortcrust dough

1. Cut out a circle of dough measuring 24 cm in diameter. Place it into

a 18-cm fluted tart pan and form the base and border of the tart. To
do this, rotate the tart pan and slowly lower the dough into it, gently
pushing downward and toward the sides of the pan.

TIP
• Make sure the joint between the base and sides of the tart is
neat and without any air pockets.

2. Cut off any excess dough and poke the tart with a fork.

3. Place the lined tart pan in the fridge (3–4 °C / 37–39 °F) for around
15–20 minutes to stabilize.

4. Bake the tart in the oven, preheated to 165 °C / 330 °F, for around
3 minutes. Then reduce the temperature to 145 °C / 293 °F and
bake the tart for another 15 minutes.

5. Allow the tart shell to cool down at room temperature.

EGG WASH

Ingredients Total weight: ~ 130 g 100%

• Egg yolks 100 g 77%

• Whipping cream 35% 30 g 23%
• Par-baked tart shell

1. Prepare the egg wash by mixing the egg yolks with cream until
smooth using a spatula.

2. Apply the mixture to the unmolded par-baked shortcrust shell with

a pastry brush.

3. Transfer the coated tart shell to a clean baking tray lined with a
silicone mat and bake at 150 °C / 302 °F for 5–7 minutes more until
it turns golden brown.

4. Let the baked tart shell cool down at room temperature.

70
 Strawberry–Vanilla Tart
for 1 tart d=18 cm

ALMOND SPONGE

Ingredients Total weight: ~ 284 g 100%

• Icing sugar 55 g 19%

• Potato starch 8g 3%
• Almond powder 80 g 28%
• Egg whites (1) 40 g 14%
• Egg whites (2) 40 g 14%
• Sugar 20 g 7%
• Butter 82% 40 g 14%
• Sea salt 1g <1%
• Vanilla ½ pod <1%
• Fresh strawberries 5 pcs
• Baked coated tart shell

1. In a bowl, mix the almond powder, icing sugar and potato starch
(all sifted) with a whisk. Add vanilla seeds and egg whites (1), whisk
everything until smooth.

2. Pour the egg whites (2) in a bowl of the stand mixer, add sugar and
salt. Whip the meringue with a whisk attachment until stiff.

3. Gradually fold the meringue into the almond mixture in several lots,
gently mix with a spatula.

4. Melt the butter to 40 °C / 104 °F, incorporate into the batter mixture
and gently mix with a spatula.

5. Transfer the batter into a pastry bag and pipe it into the tart shell.

6. Wash and pat dry the strawberries. Cut them in halves and arrange
on top of the batter.

7. Bake the tart in the oven, preheated to 150 °C / 302 °F, for about
15 minutes. Allow to cool down at room temperature.

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 Strawberry–Vanilla Tart
for 1 tart d=18 cm

STRAWBERRY COULIS

Ingredients Total weight: ~ 208 g 100%

• Strawberry puree 150 g 72%

• Brown sugar 15 g 7%
• Glucose/corn syrup 30 g 15%
• Pectin NH 3g 1%
• Gelatin mass 10 g 5%

1. In a saucepan, combine the strawberry puree and glucose syrup.

Bring the mixture to 35 °C / 95 °F while stirring occasionally.

2. In a bowl, mix the sugar and NH pectin. Gradually add the mixture
to the puree while stirring with a whisk.

3. Bring the mixture to a boil, and leave it to boil for 1 minute. Remove
from the heat.

4. Add the gelatin mass and mix until it has dissolved.

5. Pour the coulis into a clean bowl, cover with cling film touching the
surface and place in the fridge for 3–4 hours to stabilize.

72
 Strawberry–Vanilla Tart
for 1 tart d=18 cm

ASSEMBLING THE TART

Ingredients

• Tart shell with baked sponge layer

• Stabilized vanilla Chantilly cream
• Stabilized strawberry coulis
• Fresh strawberries 300 g
• Basil leaves Sufficient quantity
• Microgreens Sufficient quantity

1. Mix the stabilized coulis well using a silicone spatula and apply it to
the sponge layer. Smooth with an offset spatula.

2. Add the stabilized Chantilly cream to the bowl of a stand mixer

and whip with a whisk attachment until fluffy. Transfer the whipped
cream to the piping bag fitted with a petal tip d=20 mm.

3. Place the tart on a turntable. Pipe a decorative wave of Chantilly

cream along the edge of the tart while rotating the turntable.

4. Transfer the leftover coulis to a paper cornet and pipe drops into
the cavities of creamy waves. Garnish with microgreens.

5. Wash and pat dry the strawberries, remove the calyx. Cut the
berries in quarters and arrange them in the center of the tart. Pipe
some more drops of coulis in between.

6. Finish off by adding some basil leaves.

7. Store the tart in the fridge for up to 48 hours.

73
VANILLA CARAMEL &
ORANGE TARTLETS
for 8 tartlets d=7 cm
 Vanilla Caramel & Orange Tartlets
for 8 tartlets d=7 cm

GELATIN MASS

Ingredients Total weight: ~ 35 g 100%

• Powdered gelatin 200 Bloom 5g 14%

• Cold water 30 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

VANILLA CARAMEL

Ingredients Total weight: ~ 625 g 100%

• Glucose/corn syrup 90 g 14%

• Sugar 90 g 14%
• Whipping cream 35% 255 g 41%
• Water 35 g 6%
• Butter 82% 75 g 12%
• Sea salt 3g <1%
• Gelatin mass 22 g 4%
• Condensed milk 55 g 9%
• Vanilla 1 pod <1%

1. In a saucepan, combine the cream, condensed milk, butter, salt and

vanilla seeds. Bring the mixture to a boil.

2. Meanwhile, combine the sugar, water and glucose syrup in a

separate saucepan and prepare an amber colored, rich caramel by
bringing the mixture to 185 °C / 365 °F without mixing.

3. Pour the hot cream mixture over the caramel while stirring with a
whisk, and bring to 105 °C / 221 °F. Remove from the heat.

76
 Vanilla Caramel & Orange Tartlets
for 8 tartlets d=7 cm

VANILLA CARAMEL

4. Place the gelatin mass in a measuring cup. Strain the hot caramel
on top and process everything using a hand blender until smooth.
This should take about 1 minute.

5. Cover the caramel with cling film in contact and leave to stabilize at
room temperature for 12 hours.

ALMOND SHORTCRUST PASTRY

Ingredients Total weight: ~ 231 g 100%

• All-purpose flour 100 g 43%

• Icing sugar 40 g 17%
• Butter 82% 55 g 24%
• Almond powder 15 g 6%
• Whole eggs 20 g 9%
• Sea salt 1g <1%

1. Put the sifted flour, icing sugar, almond powder and salt in a bowl
of the stand mixer. Combine all the ingredients with a paddle
attachment at low speed until homogeneous.

2. Add the cold diced butter and continue mixing for a few minutes at
low speed until the mixture resembles wet sand.

TIP
• If desired, almond powder can be substituted for another type
of nut powder, such as hazelnut, for example.

3. Add the eggs all at once and mix at low speed until combined. The
dough should not stick to your fingers, its texture should be smooth
and soft.

4. Place the dough between two parchment paper or acetate sheets

and roll it out into a layer 2.5 mm thick, starting from the center.

5. Transfer the rolled out dough on the tray and put it in the fridge at
3–4 °C / 37–39 °F for 3–6 hours, although overnight is preferred.

77
 Vanilla Caramel & Orange Tartlets
for 8 tartlets d=7 cm

LINING THE TARTLET SHELLS

Ingredients

• Chilled shortcrust pastry

1. Use а ruler to cut the shortcrust into strips 2.5 cm wide. The
shortcrust is best worked on а cold work surface and at room
temperature about 18–21 °C / 64–70 °F.

2. Line the tartlet molds with the strips of dough. Cut the excess
dough allowing for 0.5 cm overlap at the joint.

3. Go around the circle to better stick the sides against the walls. Cut
off any excess dough overlapping the mold with а sharp knife.

4. Place the lined tartlet molds in the freezer until completely frozen
for about 30 minutes.

5. With а round cutter of the same diameter as the tartlet mold, cut the
dough into circles to form the bottom of the tartlets.

6. Place the frozen tartlet mold lined with the shortcrust on top of the
dough circle and slightly press on it.

7. Trim the excess dough from the bottom with а knife.

8. Place the tartlets in the fridge at 3–4 °C / 37–39 °F, and let them sit
there for around 1 hour to stabilize.

9. Bake the tartlets in the oven, preheated to 145 °C / 293 °F, for
around 20 minutes. Leave to cool down at room temperature.

78
 Vanilla Caramel & Orange Tartlets
for 8 tartlets d=7 cm

EGG WASH

Ingredients Total weight: ~ 130 g 100%

• Egg yolks 100 g 77%

• Whipping cream 35% 30 g 23%
• Par-baked tartlet shells

1. Prepare the egg wash by mixing the egg yolks with cream until
smooth using a spatula.

2. Apply the mixture to the unmolded par-baked shortcrust shells with

a pastry brush.

3. Transfer the coated tart shells to a clean baking tray lined with a
silicone mat and bake at 150 °C / 302 °F for 5–7 minutes more until
golden brown.

4. Let the baked tartlet shells cool down at room temperature.

ORANGE MOELLEUX

Ingredients Total weight: ~ 441 g 100%

• Whole eggs 60 g 14%

• Egg yolks 25 g 6%
• Sugar (1) 85 g 19%
• Almond powder 103 g 23%
• Rice flour 24 g 5%
• Sea salt 1g <1%
• Orange zest 5g 1%
• Butter 82% 52 g 12%
• Egg whites 43 g 10%
• Sugar (2) 43 g 10%
• Vanilla ½ pod <1%
• Baked coated tartlet shells

1. In a bowl, mix the sugar (1), vanilla seeds and orange zest. Rub the
zest with sugar using your hands and then add the whole eggs and
egg yolks. Beat with a spatula until combined.

2. In a separate bowl, combine the sifted rice flour and almond

powder. Add the dry ingredients to the egg mixture and mix well
using a silicone spatula.

3. In a mixer bowl, combine the egg whites, sugar (2) and salt. Whip
with a whisk attachment on medium speed until stiff.
79
 Vanilla Caramel & Orange Tartlets
for 8 tartlets d=7 cm

ORANGE MOELLEUX

4. In 2 lots, gently fold the whipped egg whites into the almond
mixture using a spatula.

5. Melt the butter to 50 °C / 122 °F and add it to the previous mixture.

Mix using a silicone spatula.

6. Transfer the batter into a pastry bag and fill the tartlet shells almost
to the top.

7. Bake in the oven, preheated to 160 °C / 320 °F, for 15–20 minutes.

8. Allow the finished moelleux to cool at room temperature.

ORANGE JAM

Ingredients Total weight: ~ 191 g 100%

• Orange juice 50 g 26%

• Orange pulp 100 g 52%
• Orange zest 10 g 5%
• Sugar 20 g 10%
• Pectin NH 1g <1%
• Glucose/corn syrup 10 g 5%
• Vanilla ½ pod <1%

1. In a saucepan, combine the orange zest, orange juice, orange pulp,

vanilla seeds and glucose syrup. Bring the mixture to 35 °C / 95 °F,
stirring occasionally.

2. In a bowl, mix the sugar and pectin NH. Sprinkle into the orange
mixture, while stirring with a whisk. Bring everything to a boil and
allow to boil for 1 minute. Remove the saucepan from the heat.

3. Pour the jam into a silicone hemisphere mold d=3 cm and place it
in the freezer until completely frozen.

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 Vanilla Caramel & Orange Tartlets
for 8 tartlets d=7 cm

VANILLA SOUFFLÉ MOUSSE

Ingredients Total weight: ~ 428 g 100%

• Milk 3.2% 65 g 16%

• Whipping cream 35% (1) 65 g 16%
• White chocolate 33% 175 g 41%
• Whipping cream 35% (2) 75 g 16%
• Egg whites 30 g 7%
• Sugar 10 g 2%
• Sea salt 1g <1%
• Gelatin mass 7g 2%
• Vanilla ½ pod <1%
• Frozen orange jam hemispheres

1. In a saucepan, mix the whipping cream (1), milk, vanilla seeds and
gelatin mass. Bring the mixture to 80 °C / 176 °F while stirring
occasionally.

2. Pour the hot cream mixture over the chocolate and process with
a hand blender until smooth. Allow the mixture to cool down to a
temperature of 25 °C / 77 °F.

3. In the bowl of a stand mixer, whip the cream (2) with a whisk
attachment into soft foam.

4. Meanwhile, in a separate mixer bowl, whip the egg whites, sugar

and salt into soft foam.

5. Using a spatula, gently fold the whipped cream into the chocolate
mixture. Then fold in the whipped egg whites.

6. Pour the mousse into 8 silicone hemisphere molds 5 cm in

diameter and place frozen orange jam hemispheres in the center.

7. Place the preparations in the freezer until completely frozen.

81
 Vanilla Caramel & Orange Tartlets
for 8 tartlets d=7 cm

CARAMELIZED ALMONDS

Ingredients Total weight: ~ 145 g 100%

• Water 50 g 34%
• Sugar 65 g 45%
• Almonds 30 g 21%

1. In a saucepan, mix the sugar with water and bring to a boil. Boil the
syrup for 1 minute.

2. Add the almonds to the saucepan and allow them to sit there for
30 minutes.

3. Drain the syrup, arrange nuts on a baking sheet, lined with a

silicone mat, and bake in the oven, preheated to 160 °C / 320 °F, for
about 10 minutes.

4. Let the nuts cool down.

ASSEMBLING THE TARTLETS

Ingredients

• Tartlet shells with baked moelleux layer

• Frozen mousse and jam hemispheres
• Stabilized vanilla caramel
• Caramelized almonds

1. Place the frozen mousse and jam hemispheres on the tartlet shells
on top of the moelleux layer.

2. Transfer the caramel to a piping bag fitted with a closed star tip
4 mm in diameter and pipe waves to cover the mousse completely.
Place the caramelized almond in the center.

3. Store the tartlets in the fridge for up to 48 hours.

82
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