Fancy Fruit Tart

Whisk together the TPT, the fl ours and the eggs.
Add the emulsifier.
Whisk the egg whites with the coloring and the caster sugar until stiff .
Stir to the fi rst mixture.
Add the melted butter and sorbitol.
Lay sheets weighing 600 g on silpat and silpain surfaces.
Bake at 200°C for approx. 10/12 mins.

Mix the peach purees with the peach cream.
Remove ¼ and heat with the caster sugar.
Add the soaked gelatin, pour over the remaining puree and fold in the whipped cream.
Smooth the surface of the sponge to a thickness of 5 mm.
Garnish the remainder in 3 cm-diameter Plexiglas tubes with acetate cake collars.

Heat the raspberry puree to 40°C and add the sugar and pectin NH mixture.
Bring to the boil and pour over the soaked gelatin, cool and mix before use.
Spread the peach cream over the surface of the sponge using a 5 mm ruler.
Freeze and cut into 17.5 cm x 17.5 cm squares

Heat the ingredients together and spray the tubes with peach cream.