Raspberry tartlet

3608580816928 selection raspberry sweetened puree 1kg

Ingredients

4 tartlets

Pastry dough

600 g AP flour
200 g AP flour
380 g Icing sugar
8 g Salt
120 g Almond powder
480 g Butter
160 g Eggs

Eggwash

100 g Egg yolks
100 g Liquid cream

Almond biscuit

790 g Almond paste at 50%
2 Vanilla pods
8 g Salt
555 g Whole eggs
60 g Almond powder
120 g Potato starch
290 g Melted butter
60 g Whole milk

Raspberry compote

1 150 g Mecker raspberries
14 g Pectin NH
200 g Granulated sugar
30 g Lemon puree

Confit disk

500 g Raspberry puree
250 g Blackberry puree
25 g Granulated sugar
25 g Dextrose
8 g Pectin NH

Glaze

140 g Raspberry puree
200 g Blackberry puree
40 g Inverted sugar
23 g Granulated sugar
6 g Pectin NH
37 g Gelatin mass

Raspberry opaline

200 g Isomalt
20 g Raspberry puree

Assembly

Sq Fresh raspberries
Sq Atsina Cress

Sweetened raspberry puree

Thanks to our fruit sourcing expertise, we carefully select Willamette and Meeker raspberries, renowned for their aromatic intensity and flavour quality. Part of the fruit, sourced from Central and Eastern Europe, is processed fresh at our primary processing facility in Poland to preserve its full aromatic expression. This blend delivers a puree with an intense red colour, a powerful ripe raspberry flavour and remarkable aromatic finesse. Highly versatile, it is ideal for pastry, ice cream and sorbet applications, as well as coulis and sauces, bringing the authentic character of raspberry to every creation.

Discover our Sweetened puree 90% product range

Preparation steps

1. Pastry dough

Rub in together the first flour weight with sugar, almond powder, salt and butter with a stand-mixer fitted with the paddle attachment. Incorporate the eggs without giving too much strength to the dough. Add the remaining flour. Knead the dough if needed on the marble. Leave to rest for few hours. Spread at 2.5mm. Line the tartlets. Bake at 150°C until golden brown. Chill for few minutes and round the edges of the tartlet using a grater. Brush with eggwash and dry in the over for 1 minute at 100°C.

2. Eggwash

Mix all ingredients and place in the fridge.

3. Almond biscuit

Melt the almond paste in the micro-wave for few minutes. Pour in the stand-mixer with the vanilla pods and salt. Make the eggs lukewarm in the micro-wave. Gradually add the eggs using the paddle attachment, scrub the mixer‘s edges. Once the mix turned into liquid, mix using the whip and add the remaining eggs. Whip until an homogenize batter is obtained. Add in rain the sifted powder. Add in a thin stream the melted butter and lukewarm milk. Weight 1.2kg per tray. Bake 15 minutes at 170°C. Cool down on a rake then freeze.

4. Raspberry compote

Heat the frozen raspberries in a sauce pan at low heat. Once raspberries are cooked, add in rain the sugar and pectin mix. Bring it to a gentle simmer over low heat to reduce. At the end of cooking, add lemon puree and chill in the fridge.

5. Confit disk

Heat the fruit purees. At 45°C, add in rain the powder and bring to a boil. Mix and cool down. The next day, mix again and pour in the disk tin. Smooth the top and freeze.

6. Glaze

Heat fruit purees with inverted sugar. Add in rain the powder mix, bring to a boil. Add the gelatin mass. Mix to homogenize. Chill in a tray with plastic film.

7. Raspberry opaline

Melt the isomalt and add to the temperate puree. Cool down on a silpat®. Mix with a stand-mixer. Spread the powder with a sieve over a greased silpat®. Roll out the opaline using a calisson die-cutting machine. Bake at 150°C for few minutes. Unmold and place in a curved spout. Store in a dry place.

8. Assembly

Spread a layer of raspberry compote. Place a biscuit disk matching the tartlet diameter. Smooth with raspberry compote. Glaze the confit disk with the temperated glaze. Place 3 disks per tartlet. Decorate with raspberries. Fill some of them with raspberry/blackberry glaze. Decorate with atsina cress and 3 opalines.

A creation by

Florence Lesage

World pastry-confectioner vice-champion, silver medallist of the final competition Worldskills in 2015 in São Paulo. Florence Lesage was pastry chef in The Westin hotel Paris-Vendôme and won The International Confectionary Art Competition in 2022 alongside Alexis Beaufils.

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