Dark-red plum flower tartlets

Making the recipe

For 12 tartlets

IQF frozen fruit Apricot

Frozen puree without added sugar Dark red plum

Frozen puree without added sugar Lemon

BRETON SHORTBREAD

Ingrédients

Egg yolks – 55g
Sugar – 120g
Butter – 135g
Salt – 3g
T45 flour – 180g
Baking powder – 3g

Mix the butter with the sugar and salt in the mixing bowl, using the paddle.
Gradually add the egg yolks.
Sift the fl our with the baking powder, 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 pastry to a thickness of 4 mm, then cut out 7 cm diameter circles.
Bake in the circular molds at 180°C until lightly golden.
DARK-RED PLUM & APRICOT COMPOTE

Ingrédients

Frozen puree without added sugar Dark red plum – 50g
IQF frozen fruit Apricot – 10g
Sugar – 80g
NH pectin – 35g

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

Ingrédients

Frozen puree without added sugar Dark red plum – 210g
Frozen puree without added sugar Lemon – 6,3g
Water – 63g
Sugar – 75g
NH pectin – 3,8g
Corn starch – 14g
Butter – 35g

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 rapidly.
Set aside for assembly.
WHIPPED DARK-RED PLUM GANACHE

Ingrédients

Frozen puree without added sugar Dark red plum – 62,5g
Inverted sugar – 10g
White chocolate – 42,5g
Wipping cream 35% – 105g
Mascarpone – 95g

Heat the puree with the inverted sugar.
Pour over the chocolate and blend.
Add the cream, blend, incorporate the mascarpone, then blend again.
Keep in the fridge for 24 hours.
Whisk lightly.
DARK-RED PLUM GLAZE

Ingrédients

Frozen puree without added sugar Dark red plum – 300g
Pectine Slow set – 10g
Sugar – 100g
Glucose – 25g
Inverted sugar – 20g
Gelatin mass – 100g
Citric acid – 5g
Water – 5g

Heat the puree.
Add the glucose and inverted sugar.
Mix the sugar and pectin together, then incorporate into the hot mix.
Bring the mix to a boil.
Next, add the gelatin mass and the citric acid/water solution.
Blend with a hand blender and set aside in the fridge.

Assembly

Place 30 g of dark-red plum crémeux in each cavity of the Klassik tart mold.
Add the dark-red plum & apricot compote on top.
Freeze.
Turn out of the molds, then glaze.
Place each disc on top of a Breton shortbread.
Add a flower-shaped chocolate decoration.
Whip up the dark-red plum ganache.
Pipe the ganache onto the middle.
Decorate with fresh flowers.

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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