Kuehne June 2019
Raspberries & Mango Tartlette with Rondnoir - Take Stock Magazine

Raspberries & Passion Fruit Tartlette with Rondnoir

Ferrero Foodservice & Francesco Mazzei
Serves: 5
Download PDF

Ingredients

  • SWEET PASTRY
  • 100g butter
  • 125g 00 flour
  • 10g egg yolk
  • 10g whole egg
  • 55g sugar
  • PASSION FRUIT CREAM
  • 100g passion fruit, puréed
  • 100g sugar
  • 200g butter
  • 2 eggs
  • 2g gelatine
  • ITALIAN MERINGUE
  • 100g sugar
  • 55g egg white
  • RASPBERRY COULIS
  • 200g raspberries
  • 50g sugar
  • Lemon juice
  • GARNISH
  • 400g raspberries
  • 5 Rondnoir (unwrap at the last moment)

Method

  1. Mix all the ingredients for the sweet pastry, wrap in cling film and let rest in the fridge for about 30 minutes
  2. Flat down the dough to 5mm of thickness, cut in discs and line the tartlet moulds. Cook in a preheated oven at 180°C for about 7-8 minutes. Once cooked, let them cool down before removing from the moulds
  3. In a saucepan mix 25g water and sugar, bring to the boil and cook until you reach 121°C
  4. In an electric mixing bowl whisk the egg white, and when the sugar is ready, start to slowly pour in. Keep whipping until completely cold then transfer to piping bags and set in the fridge for later
  5. Soak the gelatine leaves in cold water
  6. In a bowl, mix the sugar and the eggs
  7. In a shallow pan, heat the passion fruit purée and pour it over the eggs. Put back in the pan and cook until it starts to thicken, but don’t let it boil. Remove from the heat and add the gelatine
  8. Let cool for a few minutes then add the butter, mixing with a hand blender. Cool down completely and give another blitz with the hand blender, then transfer to a piping bag
  9. In a pan put together the raspberries, the sugar and a few drops of lemon juice. Cook on a low heat for about 10 minutes then blend until really smooth, pass through a sieve if needed. Leave to cool
  10. Fill the tartlet shell with the passion fruit cream. Decorate around the edges with the fresh raspberries (keep the hole facing upwards) then fill every raspberry with the coulis. Place an almond flake in between every raspberry
  11. Place a bit of cream in the middle of the serving plate and sit the tartlet on top. Decorate all around the tartlet with the Italian meringue and burn it with a blowtorch. Finish with a Ferrero Rondnoir in the centre of the tartlet
Share this with friends
Feed Your Eyes

Sign up to receive an electronic version of Take Stock Magazine