Bake a delicious yet simple tart with a Filipino twist!
We came up with a special recipe with Chef Leti Moreau to elevate your party spread crafted using our White Chocolate!
Recipe
| Pâte Sucrée |
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- 60 g of Butter
- 40 g of Icing Sugar
- 8 g g of Almond Powder
- 1 g of Salt
- 20 g of Eggs
- 100 g of Flour
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- Mix small pieces of butter with Icing Sugar with the paddle.
- Add eggs little by little
- When you have as creamy texture, add all the dry ingredients.
- Keep it in the fridge for few hours.
- Roll it with the dough sheeter at 3.
- Put the dough in the tart ring (20 cm)
- Bake it with rice inside at 175°c during 15 minutes.
- Remove the rice and bake 4 minutes more.
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| Dalandan Cream |
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- 25 g of Dalandan Juice
- 20 g of Lemon Juice
- 75 g of Eggs
- 60 g of Sugar
- 2 g of Gelatin
- 37 g of Butter
- 6 g of Tarragon
- 1 zest of Dalandan
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- Warm up Dalandan / Lemon Juice with Dalandan zests.
- Mix together eggs and sugar and pour it on the top of the lemon/ Dalandan juice.
- Boil it, and add gelatin.
- At 35°c, add butter and blend it with hand blender.
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| Italian Meringue |
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- 80 g of Egg Whites
- 50 g of Water
- 160 g of Sugar
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- Cook sugar and water at 118°c.
- Pour it on top of Egg Whites.
- Use it when it’s cold
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| Vanilla Biscuit |
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- 92 g of Eggs
- 135 g of Marzipan
- 2 g of Baking Powder
- 30 g of Flour
- 42 g of Butter
- 33 g of Egg Whites.
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- Inside a food processor, mix together the marzipan and the eggs together.
- Put it inside a mixer bowl with a whisk and whip it until you have ribbon texture.
- Add the powders and carefully the butter.
- Whip the egg whites and add it inside the marzipan mix.
- Cook it at 165°c during 9 minutes.After cooking, cut bands and rounds of biscuit.
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| Dalandan Jelly |
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- 200 g of Dalandan Juice
- 130 g of Sugar
- 3 g of Yellow Pectin
- 7 g of Tarragon
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- Make an infusion between the dalandan and the Tarragon
- Add the pectin + sugar at 60°c.
- Cook it at 103°c.
- Mix it with the paddle before using.
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| Tarragon Ganache Montée |
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- 113 g of Cream
- 10 g of Tarragon
- 13 g of Inverted Sugar
- 13 g of Glucose
- 150 g of White chocolate
- 288 g of Cream
- 5 g of Ricard
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- Make an infusion between the first cream and the Tarragon
- Warm up the cream in a pan with the inverted sugar, the glucose.
- Pour it on the top of white chocolate for make a ganache.
- Add the cold cream.
- Mix with the hand-blender.
- Keep it during 12 hours at 4°c.
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