Raspberry tartlet
A creation of Florence Lesage
World pastry-confectioner vice-champion, silver medallist of the final competition Worldskills in 2015 in São Paulo. Florence Lesage was pastry chef in The Westin hotel Paris-Vendôme and won The International Confectionary Art Competition in 2022 alongside Alexis Beaufils.
Ingredients
4 tartlets
Pastry dough
600 g AP flour
200 g AP flour
380 g Icing sugar
8 g Salt
120 g Almond powder
480 g Butter
160 g Eggs
Eggwash
100 g Egg yolks
100 g Liquid cream
Almond biscuit
790 g Almond paste at 50%
2 Vanilla pods
8 g Salt
555 g Whole eggs
60 g Almond powder
120 g Potato starch
290 g Melted butter
60 g Whole milk
Raspberry compote
1 150 g Mecker raspberries
14 g Pectin NH
200 g Granulated sugar
30 g Lemon puree
Confit disk
500 g Raspberry puree
250 g Blackberry puree
25 g Granulated sugar
25 g Dextrose
8 g Pectin NH
Glaze
140 g Raspberry puree
200 g Blackberry puree
40 g Inverted sugar
23 g Granulated sugar
6 g Pectin NH
37 g Gelatin mass
Raspberry opaline
200 g Isomalt
20 g Raspberry puree
Assembly
Sq Fresh raspberries
Sq Atsina Cress
Sweetened raspberry puree
To obtain a perfect raspberry puree, Andros Chef has made the best blend to have an intense red color, a powerful taste of ripe raspberry and a unique aromatic finesse. Raspberry puree can thus be used to make all types of pastries or ice cream and sorbet but also in coulis or even in sauce. Packed in a 1kg tub.
Discover our products range Sweetened puree 90%Preparation steps
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Pastry dough
Rub in together the first flour weight with sugar, almond powder, salt and butter with a stand-mixer fitted with the paddle attachment. Incorporate the eggs without giving too much strength to the dough. Add the remaining flour. Knead the dough if needed on the marble. Leave to rest for few hours. Spread at 2.5mm. Line the tartlets. Bake at 150°C until golden brown. Chill for few minutes and round the edges of the tartlet using a grater. Brush with eggwash and dry in the over for 1 minute at 100°C.
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Eggwash
Mix all ingredients and place in the fridge.
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Almond biscuit
Melt the almond paste in the micro-wave for few minutes. Pour in the stand-mixer with the vanilla pods and salt. Make the eggs lukewarm in the micro-wave. Gradually add the eggs using the paddle attachment, scrub the mixer‘s edges. Once the mix turned into liquid, mix using the whip and add the remaining eggs. Whip until an homogenize batter is obtained. Add in rain the sifted powder. Add in a thin stream the melted butter and lukewarm milk. Weight 1.2kg per tray. Bake 15 minutes at 170°C. Cool down on a rake then freeze.
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Raspberry compote
Heat the frozen raspberries in a sauce pan at low heat. Once raspberries are cooked, add in rain the sugar and pectin mix. Bring it to a gentle simmer over low heat to reduce. At the end of cooking, add lemon puree and chill in the fridge.
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Confit disk
Heat the fruit purees. At 45°C, add in rain the powder and bring to a boil. Mix and cool down. The next day, mix again and pour in the disk tin. Smooth the top and freeze.
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Glaze
Heat fruit purees with inverted sugar. Add in rain the powder mix, bring to a boil. Add the gelatin mass. Mix to homogenize. Chill in a tray with plastic film.
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Raspberry opaline
Melt the isomalt and add to the temperate puree. Cool down on a silpat®. Mix with a stand-mixer. Spread the powder with a sieve over a greased silpat®. Roll out the opaline using a calisson die-cutting machine. Bake at 150°C for few minutes. Unmold and place in a curved spout. Store in a dry place.
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Assembly
Spread a layer of raspberry compote. Place a biscuit disk matching the tartlet diameter. Smooth with raspberry compote. Glaze the confit disk with the temperated glaze. Place 3 disks per tartlet. Decorate with raspberries. Fill some of them with raspberry/blackberry glaze. Decorate with atsina cress and 3 opalines.
