Cherry and Almond small tarts

Ingredients

• 450 g of Tegral Patacrout
• 200 g of Aristo Primeur Croissant
• 50 g of Cocoa Powder
• 50 g of Eggs

 
Working method

1. Mix all ingredients together to obtain a smooth dough.
2. Roll down to 3mm.
3. Shape the tart shell. Bake at 170°C for 10 to 12 min.
4. For the decoration on top of the tartelette make some rings with the leftover dough.

Ingredients

• 200 g of Topfill Cherry Extra
• 4 g of Puratos Bitter Almond

 
Working method

Scale both together and use a blender to obtain a pipable texture.

Ingredients

• 190 g of Carat Coverlux
• 125 g of Festipak
• 50 g of Bavarois Neutral
• 125 g of Milk
• 50 g of Egg yolks

Working method

1. Bring the Festipak and the milk to the boil, add the egg yolks and cook to 85°C.
2. Pour over the Bavarois Neutral and the Carat Coverlux Dark.
3. Use an immersion blender to obtain a good emulsion of the creamy.

Ingredients

• 125 g of Almond
• 85 g of Sugar
• 15 g of Water
• 5 g of Butter

 
Working method

1. ​​​​​​​Bring the sugar and water to 118°C.
2. Pour the roasted almond into the syrup and mix to obtain a sandy texture.
3. Add the butter at the end.

1. Fill the tart shell with the cherry filling
2. Pour the Carat Creamy on top and leave to set.
3. On top of the tart add a disc of Carat Coverlux, some caramelized almond
4. and the ring of short dough.

For more information about Carat and its use for the decoration of bakery products or soft textured products such as cakes, brownies, swiss rolls, mousses and patisserie products, visit our website!