Mixed berries tartlet - Andros Chef, professional fruit ingredients

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Mixed berries tartlet yoghurt & lemon

A creation of Anne Fashauer

Anne is Pastry chef and professional flavors matchmaker. She knows exactly how to sublimate each recipes using Andros Chef ingredients. Graduated with Marketing degree and Pastry formation, she proposes training course and collaboration with professionals.


20 tartlets

Sweet almond pastry dough

120g Butter
2g Salt
90g Caster sugar
30g Almond powder
1 Egg
240g All-purpose flour

Almond cream

60g Butter
60g Almond powder
60g Caster sugar
1 Egg

Yoghurt and lemon cream

600g Plain yoghurt
75g Icing sugar
10cl Water
5cl Lemon juice
1 Lemon zest
8g Gelatine

Mixed berries confit

400g Mixed berries puree 100%
60g Caster sugar
12g Pectin NH


Neutral glaze

Fresh berries

Edible flowers

Mixed berries

Andros Chef’s new frozen mixed berries puree 100% is a blend of blackberries, strawberries, blackcurrants, blueberries. A 100% fruit ingredient which gives a large professional used in pastry, mousses, inserts or in smoothies and milk shakes.

Discover our products range 100% puree

Preparation steps

  1. Sweet almond pastry dough

    Cream the butter, salt, and caster sugar until obtaining a homogeneous mixture. Add the almond powder and the egg. Add the flour and quickly crumble. Roll out to 2mm thickness between two baking papers. Cut out discs the size of your tart ring (here, stainless steel perforated tart rings, 8 cm in diameter). Cut strips measuring 26 x 2.5 cm. Place in the freezer for a few minutes until the dough hardens. Place a disc in the bottom of the greased ring and line it with a strip of dough. Trim the excess, fill with almond cream, and bake at 160°C for 20 minutes. It is recommended to use a perforated baking rack and mat to bake the dough.

  2. Almond cream

    Vigorously beat the softened butter, almond powder, caster sugar, and the egg. Pipe it halfway up in your lined circles with almond sweet pastry and bake.

  3. Yoghurt and lemon cream

    Mix the water, lemon juice, lemon zest, and icing sugar. When it comes to a boil, add the pre-soaked and squeezed gelatin. Add this mixture to the yogurt and pour it over the pre-baked tart crusts, smooth the top. Freeze until set.

  4. Mixed berries confit

    Heat the mixed berries puree to 40°C and add in rain the sugar and pectin mixture, stirring continuously. Bring the mixture to a boil. Pour into 6 cm diameter silicone half-sphere molds and freeze until completely set.

  5. Assembly

    On the baked and cooled tart crusts, pipe the yogurt and lemon cream and smooth the top. Unmold the half-spheres of mixed berries confit, glaze them with neutral glaze, and then place them in the center of each tartlet. Garnish with a crown of fresh mixed berries and edible flower petals.

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