Dark-red plum & almond tart

Making the recipe

Makes 2 x 19 cm-diameter tarts

IQF frozen fruit Dark red plum

Frozen puree without added sugar Dark red plum

Frozen puree without added sugar Lemon

SWEET PASTRY

Ingrédients

Butter – 105g
Icing Sugar – 85g
Eggs – 43g
T55 Flour – 215g
Fine salt – 1.8g

Mix the butter with the icing sugar in the mixing bowl, using the
paddle.
Gradually add the eggs.
Sift the flour with the salt, then add to the mix.
Mix everything together until you obtain an even consistency.
Cover with cling fi lm and keep in the fridge for 2 hours.
Roll out the dough to 2 mm thickness, then use it to line the circular molds.
Keep in the fridge for 30 minutes, then pre-cook at 180°C until lightly golden.
TOASTED ALMOND CREAM

Ingrédients

Ground toasted almonds – 75g
Unsalted butter – 75g
Brown sugar – 75g
Eggs – 75g
Cornflour – 7.5g
Lemon – 1

Mix the ground toasted almonds with the butter and brown sugar in the mixing bowl, using the paddle.
Gradually add the eggs.
Add the cornfl ower and lemon zest to finish.
Pipe an almond cream base into the bottom of each precooked tart, then bake at 175°C until golden.
DARK-RED PLUM COMPOTE

Ingrédients

Dark-red plum puree – 165g
IQF Dark-red plum – 85g
Sugar – 15g
NH pectin – 2.7g

Heat the puree with the IQF dark-red plums.
Mix the dry ingredients together.
Once the mix is hot and the dark-red plums are defrosted, sprinkle in the sugar and pectin mix.
Cook for 2 minutes.
Leave to cool and set aside for assembly.
DARK-RED PLUM CRÉMEUX

Ingrédients

Dark-red plum puree – 150g
Lemon puree – 4.5g
Water – 45g
Sugar – 5.4g
NH pectin – 2.7g
Cornflour – 10g
Butter – 25g

Mix the dry ingredients together.
Heat the purees with the water.
Sprinkle in the dry ingredients and boil for 2 minutes.
Remove from the heat, leave to cool to 50°C, then add the butter.
Blend with a hand blender and chill quickly.
Set aside for assembly.
ALMOND INFUSION

Ingrédients

Whipping cream 35% – 1L
Ground toasted almonds – 200g

Warm the cream.
Add the ground almonds and blend.
Leave to infuse for at least 2 hours.
Sift so you are left with only the infused cream.
Set aside for making the crémeux.
ALMOND CRÉMEUX

Ingrédients

Almond infused cream – 750g
Sugar – 94g
Egg yolks – 80g
Gelatin mass – 25g

Beat the egg yolks with the sugar until pale and creamy.
Heat the infused cream.
Make a crème anglaise.
Remove from the heat, then add the gelatin mass.
Chill rapidly and keep in the fridge for 24 hours.
CARAMELIZED DARK-RED PLUMS

Ingrédients

IQF Dark-red plum – 30 to 40 pieces
Sugar – 200g

Add the IQF dark-red plums and caramelize over a low heat.
Remove from the heat, leave the caramelized dark-red plums to
cool, and strain them as much as possible.
Set aside for assembly.

Assembly

Pour 120 g of dark-red plum compote over each almond cream base.
Soften the dark-red plum cream.
Pipe the cream over each layer of compote and smooth it over each tart.
Whip up the toasted almond cream.
Using a pastry (piping) bag and a round pastry tip (piping
nozzle), pipe on the almond cream. Begin by piping a ring
around the perimeter of each tart, then add two additional rings inside.
Cut the cooled, strained, caramelized dark-red plums in half,
then place them in the center of each tart, positioning them as you wish.
Decorate as desired.

Thibault MARCHAND

Thibault Marchand, a renowned pastry chef with a passion for challenges, has made his mark on the world of patisserie with his exceptional skills and competitive spirit.
With no less than 15 competitions under his belt at just 30 years old, Thibault Marchand loves a challenge, and is known for his determination and perfectionism.

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