Recipe for Exotic EASY TARTE Tartlets by Chef Eric Lecerf

Recipe for 15 tartlets

First Step: Hazelnut Moist Cake

Ingredient: 

• 90g eggs
• 35g egg yolks
• 120g sugar
• 155g hazelnut powder
• 35g flour
• 75g butter (melted)
• 45g egg whites
• 45g sugar

Procedure: 

1. Whip together eggs + egg yolks + sugar (120g) + hazelnut powder + flour
2. Add the melted butter
3. Whip up a meringue with sugar (45g) + egg whites, gently fold into the previous mixture
4. Pour into easy tart molds (013732)
5. Bake for 25/30 minutes at 160°C

Second Step: Exotic Confit / Bananas

Ingredient: 

• 520g mango puree
• 210g passion fruit puree
• 100g inverted sugar
• 90g sugar
• 8g gelatin
• 4 bananas

Procedure: 

1. Heat the purees + sugars
2. Add the gelatin, then pour into the hazelnut moist cakes
3. Add the bananas cut into small cubes

Third Step: Mascarpone / Bourbon Vanilla Diplomat Cream

Ingredient: 

• 750g milk
• 120g egg yolks
• 225g sugar
• 75g pastry cream powder
• 18g gelatin
• 2 Bourbon vanilla beans
• 400g whipped cream
• 350g mascarpone cream

Procedure: 

1. Make a custard, add gelatin at the end of cooking
2. Cool down
3. Combine the pastry cream with mascarpone cream, gently fold in the whipped cream
4. Assemble

Decorations: vanilla powder, white chocolate feathers

Ingredients

Equipment and ustensils

• Silicone mould EASY TARTE Round - 013732

Recipe steps

• Hazelnut Moist Cake

• Exotic Confit / Bananas

• Mascarpone / Bourbon Vanilla Diplomat Cream

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