Recipe for the Bourdaloue Tart by Chef Samuel Denis

The chef Samuel Denis, trainer and pastry consultant, shares with us his recipe for the famous Tarte Bourdaloue.

His recipe highlights the perfect baking of the sablé pastry made with our silicone cylinder mould 24 cavities Ø70X30 mm – 113 ml

Follow his detailed instructions for a perfect result and impress your guests or clients with this delicious dessert.

Step 1: The Sablé Pastry

Ingredients:

• 190 g butter
• 70 g sugar
• 180 g brown sugar
• 1 egg
• 15 g milk
• 380 g flour
• 6 g baking powder
• 2 g salt
• 5 g vanilla extract

Method:

Mix the butter with the sugar and brown sugar. Add the eggs and milk, then the rest of the dry ingredients. Once the mixture is finished, roll it out directly to the desired shape. Bake at 170°C for 10 minutes.

Step 2: Almond Cream

Ingredients:

• 250 g butter
• 230 g brown sugar
• 250 g raw almond powder
• 5 eggs
• 50 g cream
• 20 g Amaretto

Method:

Mix the butter with the brown sugar and almond powder. Add the eggs and cream. Once the mixture is finished, pipe directly into the cylinder mold ref 001348. Bake at 170°C for 15 minutes.

Step 3: Poached Pears

Ingredients:

• 5 pears
• 1000 g water
• 150 g lemon juice
• 500 g sugar
• 1 vanilla bean
• 3 star anise

Method:

Peel the pears, cut them in half, and poach them in the syrup infused with vanilla and star anise.

Step 4: The Finishing Touches

• Bake a disk of sablé pastry
• Bake the almond cream separately with half a poached pear, cut into slices and sprinkled with sliced almonds in the cylinder mold ref 001348.
• Assemble the two elements

Ingredients

Equipment and ustensils

• Cylinder silicone mould 24 cavities Ø70X30 mm – 113 ml

Recipe steps

• Step 1: The Shortcrust Pastry

• Step 2: Almond Cream

• Step 3: Poached Pears

• Step 4: The Finishing Touches

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