A delicious pastrie made using our delicious fruit puree.
for approx. 20 tartelettes (8cm in diameter)
90 min.
Pears Jelly
Ingredients
| Ingredient | Amount |
|---|---|
|
Pear puree DIRA |
400g |
|
Lemon puree DIRA |
8,8g |
|
Sugar |
40g |
|
Pectin NH |
8g |
Preparation
Heat the pear puree and lemon puree to 40℃. Mix the sugar and pectin and stir in. Heat to 82℃ and pour into 4.5cm silicone hemisphere mat (approx. 20g). Chill and freeze.
Pears Creamy
Ingredients
| Ingredient | Amount |
|---|---|
|
Pear puree DIRA |
393g |
|
Lemon puree DIRA |
25g |
|
Inulin |
32,5g |
|
Pectin NH |
7,5g |
|
Locust bean gum |
1g |
|
Coconut oil |
40g |
|
Pear brunoise (pickled from can) |
115g |
Preparation
Heat the pear purée and lemon purée to 40℃.
Mix inulin, locust bean gum and pectin and stir in.
Heat to 82℃ and pour over coconut fat and mix. Final mixing temperature: 60 degrees. Cool for 12h, mix up and fold in pear pieces. Pour approx.25-30g per tartelette into almond base and smooth cross off.
Almond Sponge
for a 30×40 tray
Ingredients
| Ingredient | Amount |
|---|---|
|
Almond semolina with skin (lightly roasted) |
56g |
|
Wheat flour type 405 |
78g |
|
Baking powder |
6g |
|
Salt |
0,7g |
|
Sugar |
80g |
|
Water |
90g |
|
Vegetable oil, tasteless |
38g |
Preparation
Blend everything in a food processor with the flat whisk and run on low for a few minutes. Spread on a Silpat mat and bake at 190℃ for approx. 8 -10min. With a round cookie cutter cut out so that the base can be placed in the 8cm pre-baked tartelette.
Almond Cream
Ingredients
| Ingredient | Amount |
|---|---|
|
Water |
407g |
|
Pectin X58 |
5g |
|
Sugar |
55g |
|
Salt |
1,5g |
|
Dark chocolate couverture 62% |
120g |
|
Almond paste 100% |
142g |
Preparation
Mix pectin and sugar. Heat the water with the salt in a saucepan to 40°C. Add the pectin and sugar mixture and heat to 82°C. Pour onto the chocolate coating and almond paste. Cool to 45-50°C and mix again. Chill for 12 hours and pipe onto tartelette.
Freeze the whole tartelette and spray with warm cold jelly.