Mosaic Tart

Composition

1 - Sweet dough

340 g

Flour

200 g

Butter

140 g

Icing sugar

40 g

Almond powder

80 g

Eggs

1 pinch

Salt

as needed

Vanilla

Mix the softened butter, icing sugar, salt, eggs, vanilla and almond powder. Once well mixed, add the sieved flour and fold in lightly. Store in the refrigerator. Roll out the dough then line the tart tins. Bake at 170°C for 10 minutes.

2 - Lemon succès (260 g / tart)

210 g

Almond powde

210 g

Icing sugar

20 g

Flour

420 g

Egg whites

105 g

Caster sugar

55 g

Boiron Semi-candied Lemon

Whisk the eggs with the sugar then add the semi-candied lemon. Sieve the powder almond, icing sugar, flour mixture before folding delicately into the whisked egg whites. Fill the blind baked tarts with succés using the n°6 piping bag. Bake at 175°C for 15 minutes.

3 - Cointreau® zabaglione (150 g / tart)

140 g

Egg yolks

240 g

Caster sugar

240 g

Whipped cream

1 sheet

Gelatine

20 g

Cointreau®

Cook the sugar at 121°C, pour it onto the egg yolks and beat until completely cooled. Add the Cointreau®, the melted gelatine, then the whipped cream. Store in a piping bag in the freezer until assembly.

4 - Recipe for the basic mix for Fruit ice creams

1600 g

Milk

370 g

Cream 35% fat in dry matter

160 g

Inverted sugar

640 g

Saccharose

300 g

Powdered milk 0% fat in dry matter

15 g

Ice cream stabiliser

115 g

Atomised glucose

Heat the milk, cream and inverted sugar at 45°C. Add the saccharose, atomised glucose, powdered milk and stabiliser mixture. Heat the mixture to 85°C. Blend and cool rapidly. Leave to mature for at least 3 hours in the refrigerator. Add the fruit puree to the basic mixture. Blend and churn in the sorbet machine.

5 - Ice creams

Raspberry ice cream

930 g

Basic ice cream mix

570 g

Boiron Raspberry Puree

Blackcurrant ice cream

1070 g

Basic ice cream mix

430 g

Boiron Blackcurrant Puree

Lemon ice cream

1070 g

Basic ice cream mix

330 g

Boiron Lemon Puree

100 g

Boiron Semi-candied Lemon

Pour each ice cream from the sorbet machine into a very cold frame measuring 1,5 cm tall. Put the ice cream in the freezer. Once set properly, cut out squares of 3 cm and freeze again. Fill the cooled tart bases with zabaglione (150 g / tart) then arrange cubes of ice cream as you like. Decorate and freeze.