{"id":104875,"date":"2020-06-08T11:43:53","date_gmt":"2020-06-08T09:43:53","guid":{"rendered":"https:\/\/www.trait-tendance.com\/actualites\/gourmet-vanilla-cream-almond-and-raspberry-tartlet\/"},"modified":"2020-06-08T11:43:53","modified_gmt":"2020-06-08T09:43:53","slug":"gourmet-vanilla-cream-almond-and-raspberry-tartlet","status":"publish","type":"post","link":"https:\/\/www.trait-tendance.com\/en\/gourmet-vanilla-cream-almond-and-raspberry-tartlet\/","title":{"rendered":"Gourmet vanilla cream, almond and raspberry tartlet"},"content":{"rendered":"<p><strong>Ingredients (serves 4)<\/strong><\/p>\n<p><em>Pie crust :  <\/em><\/p>\n<p>250g flour<\/p>\n<p>120g butter<\/p>\n<p>1 pinch salt<\/p>\n<p>50g powdered sugar<\/p>\n<p>1 egg yolk<\/p>\n<p><strong>Recipe: <\/strong><\/p>\n<p>Sand the flour and butter, cut into small cubes, between your hands. When the butter is completely absorbed by the flour, add the powdered sugar. Add the egg yolk, then a pinch of salt. Mix to combine all ingredients, adding a little cold water if necessary. Stop mixing as soon as the dough forms, to prevent it from becoming too elastic.Sift the flour and cubed butter between your hands. When the butter is completely absorbed by the flour, add the powdered sugar. Add the egg yolk, then a pinch of salt. Mix to combine all ingredients, adding a little cold water if necessary. Stop mixing as soon as the dough forms, to prevent it from becoming too elastic.<\/p>\n<p>Line the dough and refrigerate for 1 hour.<\/p>\n<p> <em>Almond cream<\/em>:<\/p>\n<p>50g sugar<\/p>\n<p>50g butter<\/p>\n<p>50g almond powder<\/p>\n<p>1 egg<\/p>\n<p>Rum or bitter almond extract<\/p>\n<p>Roast the almond powder to develop its fragrance.Mix the sugar with the softened butter.Add the egg, then the cooled roasted almond powder.Be careful not to overbeat to avoid slicing the mixture.<\/p>\n<p><em>Light vanilla cream :  <\/em><\/p>\n<p>2 eggs<\/p>\n<p>40g sugar<\/p>\n<p>30g flour<\/p>\n<p>250g milk<\/p>\n<p>1 vanilla pod<\/p>\n<p>1 sheet gelatin<\/p>\n<p>50g soft butter<\/p>\n<p>15cl of liquid cream 30% MG<\/p>\n<p>Boil the milk with the seeds from the scraped vanilla pod. Blanch the eggs with the sugar and add the flour.Pour the boiling milk over this mixture and stir well.Return to the pan and boil for 2 minutes.Add the gelatine, then the butter cut into pieces. Blend well, filter on contact and chill for at least 3 hours.Once the mixture has set, whip up the liquid cream (30% fat).Place the vanilla cream in a bowl and beat until smooth.Gently add the whipping cream in batches.<\/p>\n<p>Set aside in a cool place before garnishing the tarts.<\/p>\n<p><em>Raspberry confit :<\/em><span data-ccp-props=\"{\"201341983\":0,\"335559739\":160,\"335559740\":240}\"><em> <\/em><\/span><\/p>\n<p><span data-contrast=\"none\">175g raspberry pur\u00e9e<\/span><span data-ccp-props=\"{\"201341983\":0,\"335559739\":160,\"335559740\":240}\"> <\/span><\/p>\n<p><span data-contrast=\"none\">50g sugar<\/span><span data-ccp-props=\"{\"201341983\":0,\"335559739\":160,\"335559740\":240}\"> <\/span><\/p>\n<p><span data-contrast=\"none\">4g pectin NH<\/span><span data-ccp-props=\"{\"201341983\":0,\"335559739\":160,\"335559740\":240}\"> <\/span><\/p>\n<p><span data-contrast=\"none\">Mix 20g sugar with pectin.Heat raspberry pur\u00e9e and remaining sugar.<\/span><span data-ccp-props=\"{\"201341983\":0,\"335559739\":160,\"335559740\":240}\"> <\/span><\/p>\n<p>Once <span data-contrast=\"none\">the mixture has cooled, add the pectin-sugar mixture, stirring constantly, and bring to the boil for 1 minute<\/span>.<span data-ccp-props=\"{\"201341983\":0,\"335559739\":160,\"335559740\":240}\">Cool in a bowl and use once cooled, or freeze in <\/span><span data-contrast=\"none\">half-sphere<\/span><span data-ccp-props=\"{\"201341983\":0,\"335559739\":160,\"335559740\":240}\">moulds <\/span>.<span data-ccp-props=\"{\"201341983\":0,\"335559739\":160,\"335559740\":240}\"> <\/span><\/p>\n<p><em>Dressing and finishing :  <\/em><\/p>\n<p><span data-contrast=\"none\">Cool the tart shell with the almond cream filling.Cover with a layer of vanilla cream. Arrange a layer of raspberry confit in the center of the tart.Decorate with halved fresh raspberries.<\/span><span data-ccp-props=\"{\"201341983\":0,\"335559739\":160,\"335559740\":240}\"> <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients (serves 4) Pie crust : 250g flour 120g butter 1 pinch salt 50g powdered sugar 1 egg yolk Recipe: Sand the flour and butter, cut into small cubes, between your hands. When the butter is completely absorbed by the flour, add the powdered sugar. Add the egg yolk, then a pinch of salt. Mix [&hellip;]<\/p>\n","protected":false},"author":16,"featured_media":101988,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[204],"tags":[],"class_list":["post-104875","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe-notebook"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.4 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Gourmet vanilla cream, almond and raspberry tartlet - Trait&#039;Tendance<\/title>\n<meta name=\"description\" content=\"Trait&#039;Tendance - Recipe notebook - Gourmet vanilla cream, almond and raspberry tartlet\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.trait-tendance.com\/en\/gourmet-vanilla-cream-almond-and-raspberry-tartlet\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gourmet vanilla cream, almond and raspberry tartlet\" \/>\n<meta property=\"og:description\" content=\"Trait&#039;Tendance - 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