Passion fruit tartlet with vanilla cream
Vierta la mayor parte de la leche en una cacerola sobre la crema, agregue el azúcar, las semillas raspadas de la vaina de vainilla y el resto de la vaina y deje que hierva. En una taza medidora grande, bata el resto de la leche, la maicena, los huevos y las yemas de huevo.
- 120g butter
- 240 g plain wheat flour
- 90 g powdered sugar
- 40 g almond flour
- 1 pinch salt
- 20 g almond paste
- 4 slices gelatin
- 400 ml passion fruit puree
- 250ml milk
- 70 g powdered sugar
- 25 g starch
- 2 egg yolks
- 30g butter
- 250 g mascarpone
- mango
- fit
- For the dough, pulse the butter and plain flour in a food processor until crumbly, then add the powdered sugar, almond flour and salt and mix briefly. Finally, add the eggs and almond paste and mix quickly. Wrap the resulting smooth dough in cling film and put it in the fridge overnight. The next day, roll out the dough to a thickness of 2–3 mm, line 8 cm tartlet tins with it, place on a baking tray lined with baking paper and put in the freezer for at least 2 hours. Preheat the oven to 170 °C, place the tartlet tin and bake for 14 minutes. Leave to cool completely on a wire rack, then remove from the tins.
- Let the gelatin swell in ice water for 10 minutes. Mix the puree with sugar in a measuring cup. Drain the water from the gelatin until it is about 30 ml. Heat the water and gelatin to dissolve the gelatin, then mix with the prepared puree. Let the filling cool slightly. (If it hardens too much, you can briefly warm it in the microwave and mix). Pour the finished filling into the tartlets. Let it harden in the refrigerator.
- Pour most of the milk into the saucepan over the cream, add the sugar, scraped vanilla pod seeds and the rest of the pod and bring to the boil. In a large measuring cup, whisk together the rest of the milk, cornstarch, eggs and egg yolks. As soon as the milk starts to boil in a thin stream, pour most of the hot milk into the cold milk while stirring constantly so that the eggs do not curdle. Then pour the mixture back into the saucepan and return to the stove. Cook, stirring constantly, until the cream has the consistency of thick pudding. Pour the cream into a bowl, remove the vanilla pod and whisk in the butter. Press cling film onto the surface to prevent a skin from forming. Once completely cooled, whisk in the mascarpone.
- Transfer the cream to a pastry bag fitted with a cut decorating tip and pipe onto the tartlets. Garnish with a slice of mango and mint.
Pour most of the milk into a saucepan over the cream, add the sugar, scraped vanilla pod seeds and the rest of the pod and bring to the boil. In a large measuring cup, whisk together the rest of the milk, cornstarch, eggs and egg yolks. Once the milk starts to boil, pour most of the hot milk into the cold milk in a thin stream, stirring constantly to prevent the eggs from curdling. Then pour the mixture back into the saucepan and return to the stove. Cook, stirring constantly, until the cream has the consistency of thick pudding. Pour the cream into a bowl, remove the vanilla pod and whisk in the butter. Press cling film onto the surface to prevent a skin from forming. Once completely cooled, whisk in the mascarpone.