Apricot and whipped cream tartlet made with
– sweet pastry,
– apricot mousse,
– an apricot topping,
– a quenelle of whipped cream.
Material used
– Silikomart Oval shape mould 9 cavities in silicone
– Silikomart quenelle mould
– Micro-perforated baking mat X2
For 6 or 7 tarts
For the mascarpone cream quenelle (the day before)
20g sugar
100g of liquid cream 30% MG
40g of mascarpone
Whip the cream and mascarpone with an electric mixer. Gradually add the caster sugar. Fill the silicone mould in the shape of dumplings and place in the freezer.
Apricot mousse (the day before)
100g apricots
80g of liquid cream 30%MG
20g caster sugar
3g gelatine
In a saucepan, heat the apricot puree with the sugar. Remove from the heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry. Set aside. Whip the cold cream with a mixer and gently fold it into the previous mixture. Fill the silikomart kit tarte ring square 8 cm and place in the freezer for at least 3 hours.
Sweet pastry
70g flour
20g icing sugar
30g butter
1 egg yolk
1 pinch of salt
Mix all the ingredients together, roll out and put in the fridge. Roll out the dough with a rolling pin and cut out with a cookie cutter in the shape of a tray. Place in the freezer for a few minutes while you preheat your oven to 180°C. Place your pastry on a baking tray between two micro-perforated baking mats. Place in the oven for about ten minutes. Leave to cool.
Apricot topping
160g apricot puree
20g sugar
4g pectin
Pour the blended apricots into a saucepan and heat. In a small bowl, mix the sugar and pectin. Add this mixture to the pan and mix well. Bring to the boil and cook for 1 minute. Allow to cool.
Assembly
Glaze the apricot mousses while they are still frozen when the glaze is below 40°C and place them on the tarts. Place a quenelle of chantilly and decorate with a gold leaf.
