APRICOT, ALMOND AND WHITE CHOCOLATE TART

Apricots are the sign of a new summer that begins: their intense orange color and their taste, sweet but also a little sour, has always conquered me! In this tart, the sweetness of the creamy white chocolate & vanilla and the more acidic note of the apricots are in perfect harmony, thanks also to the winning mix of friability, softness, and creaminess. The execution times are quite long, but organizing the preparation in two days will make everything easier. Are you ready?

Ingredients for a 22-24 cm mold

For the creamy white chocolate & vanilla (the previous evening)

  • 110 g of mineral water
  • 10 g of acacia honey
  • 5 g of gelatin in sheets
  • 175 g of white chocolate
  • 10 g of cocoa butter
  • 200 g of fresh cream
  • half vanilla pod

For the short pastry (the previous evening)

  • 105 g of soft butter
  • 90 g of icing sugar
  • 50 g of eggs (about one small egg)
  • 30 g of almond flour
  • 55 + 170 g of 00 flour
  • 2 g of salt

For the almond frangipane

  • 45 g butter
  • 45 g sugar
  • 45 g whole eggs
  • 15 g weak flour
  • 45 g almond flour
  • 120 g of diced apricots (about 3)

For baked apricots

  • 6-8 apricots
  • 15 g of cane sugar (demerara)
  • half vanilla pod

Method

For the creamy white chocolate & vanilla (the previous evening)

This preparation requires a long rest time, and it is advisable to start at least a day before. Rehydrate the gelatin with 30 g of cold water. Heat the water with the vanilla pod. Strain and add the softened honey and gelatin. In a bowl, melt the white chocolate and cocoa butter in the low-power microwave (or bain-marie) and, once melted, add the flavored water. Emulsify with an immersion blender adding the cold cream. Cover with food contact film and refrigerate for 12 hours.

For the short pastry (the previous evening)

Put the soft butter at room temperature in a planetary with a leaf hook and work it with icing sugar (or in a bowl, proceeding by hand with a spoon). Add the lightly beaten egg, working briefly. Add the almond flour. Tie the dough with the first part of flour, sift the second part of the flour and pour it into the planetary with salt. Knead for a few moments and, when ready, wrap the pastry in the foil and let it rest for about 8 hours.

For the almond frangipane

All ingredients must have the same temperature (environment). In a planetary mixer, mix the butter and sugar until the mixture is frothy. Add the lightly beaten egg, whisk together, then add the flour with the help of a spatula. Use immediately or, if not, refrigerate.

For baked apricots

Remove the seeds from the vanilla pod and mix them with the cane sugar. Divide the apricots in two and place them in a baking dish. Sprinkle with sugar and bake at 170 ° for about 15-20 minutes or until cooked. Let it cool.

Assembly of the cake

Roll out the pastry to a thickness of about 3-5 mm and cover a micro-perforated band for tarts 2 cm high and 22-24 cm in diameter. Bake in a fan oven at 160 ° for about 10 minutes. Outside the oven, with the help of a sac-a-poche with a round nozzle, pour the frangipane cream into the pastry shell, sprinkle it with apricot cubes and bake again for about 20-25 minutes, until the cake is completely cooked. Once cooled, turn out and proceed with the decoration.

In the bowl of a planetary mixer, pour the creamy white chocolate and vanilla and mount it at medium speed until the mass is well assembled (you can also use an electric mixer). Insert the creamy whipped cream into a sac à poche with a smooth spout and place small tufts of whipped cream on the surface of the tart. Complete the decoration with the baked apricots.

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