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Raspberries & Mango Tartlette with Rondnoir - Take Stock Magazine
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To make this recipe vegetarian use vegetarian gelatine

Raspberries & Passion Fruit Tartlette with Rondnoir

Desserts Food
Ferrero Foodservice & Francesco Mazzei
5 Servings
Ingredients
FOR THE SWEET PASTRY
100g butter
125g 00 flour
10g egg yolk
10g whole egg
55g sugar
FOR THE PASSION FRUIT CREAM
100g passion fruit, puréed
100g sugar
200g butter
2 eggs
2g gelatine
FOR THE ITALIAN MERINGUE
100g sugar
55g egg white
FOR THE RASPBERRY COULIS
200g raspberries
50g sugar
Lemon juice
FOR THE GARNISH
400g raspberries
5 Rondnoir (unwrap at the last moment)
Method
  1. Mix all the ingredients for the sweet pastry, wrap in cling film and let rest in the fridge for about 30 minutes
  2. Flat down the dough to 5mm of thickness, cut in discs and line the tartlet moulds. Cook in a preheated oven at 180°C for about 7-8 minutes. Once cooked, let them cool down before removing from the moulds
  3. In a saucepan mix 25g water and sugar, bring to the boil and cook until you reach 121°C
  4. In an electric mixing bowl whisk the egg white, and when the sugar is ready, start to slowly pour in. Keep whipping until completely cold then transfer to piping bags and set in the fridge for later
  5. Soak the gelatine leaves in cold water
  6. In a bowl, mix the sugar and the eggs
  7. In a shallow pan, heat the passion fruit purée and pour it over the eggs. Put back in the pan and cook until it starts to thicken, but don’t let it boil. Remove from the heat and add the gelatine
  8. Let cool for a few minutes then add the butter, mixing with a hand blender. Cool down completely and give another blitz with the hand blender, then transfer to a piping bag
  9. In a pan put together the raspberries, the sugar and a few drops of lemon juice. Cook on a low heat for about 10 minutes then blend until really smooth, pass through a sieve if needed. Leave to cool
  10. Fill the tartlet shell with the passion fruit cream. Decorate around the edges with the fresh raspberries (keep the hole facing upwards) then fill every raspberry with the coulis. Place an almond flake in between every raspberry
  11. Place a bit of cream in the middle of the serving plate and sit the tartlet on top. Decorate all around the tartlet with the Italian meringue and burn it with a blowtorch. Finish with a Ferrero Rondnoir in the centre of the tartlet
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