Cookwares

• Saucepan
• Pastry ring

Method

1. 1Step : Place the softened butter and icing sugar in the stand mixer and mix on low speed. Add the ground almonds, vanilla powder, and fleur de sel, then mix again. Next, add the beaten egg and mix. Finish by adding the flour and mixing.
2. 2Step : Shape into a ball without overworking it. You should have enough to make two large tarts. The next day
3. 3Step : Roll out the dough. Cut the dough into a heart shape. Bake for 30-35 minutes. The crust should be nicely golden. Once out of the oven, transfer the tart base to a wire rack to cool and sprinkle with a little cocoa butter to seal it.

Cookwares

• Saucepan
• Pastry ring

Method

1. 1Step : In the bowl of your mixer, place all the ingredients except the fruit purée. Whip for a few minutes until the mixture thickens. Once the mixture reaches a lovely whipped cream texture, add the fruit purée.
2. 2Step : whip on high speed for a few seconds. Transfer everything into a piping bag fitted with the nozzle of your choice. Tip: if you don't have equipment, use a ziplock freezer bag. Snip off the corner and pipe.

Cookwares

• Saucepan
• Pastry ring

Method

1. 1Step : The day before, heat up the fruit coulis or the blended fruit. Add the pectin mixed with the sugar and boil for 1 minute, stirring constantly. Tip 1: Mix the pectin and sugar together before adding it to the warm coulis. Tip 2: you can
2. 2Step : Tip 1: Mix the pectin and sugar together before adding it to the warm coulis. Tip 2: you can use Vitpris (jam gelling agent) Pour into a container. Cover with cling film and place in the fridge.

Cookwares

• Saucepan
• Pastry ring

Method

1. 1Step : Place the tartlets on your serving board or plate. Blend the fruit coulis. Pipe the fruit cream around the edge of the tartlet. Spoon some coulis into the center. Pipe your cream over the coulis. Decorate with pieces of fruit.
2. 2Step : Pipe drops of coulis to decorate. Chill until ready to serve.