Calamansi tartlet Hazelnut
Ingredients
20 tartlets
Sweet pastry
Flour 214 g
Salt 2 g
Almond powder 26 g
Icing sugar 86 g
Butter 129 g
Egg 43 g
Hazelnut cake
Egg 161 g
Sugar 221 g
Liquid cream 97 g
Traditional flour 175 g
Baking powder 5 g
Oil 64 g
Hazelnut paste 76 g
Creamy calamansi cream
Calamansi puree 231 g
Sugar 74 g
Egg 256 g
Powdered gelatin 6 g
Water 35 g
White chocolate 190 g
Cocoa butter 49 g
Meringue
Egg whites 114 g
Inverted sugar 57 g
Glucose syrup 228 g
100% Calamansi puree
Andros Chef’s 100% frozen calamansi purée comes from Andros' primary processing plant in Vietnam. Its flavor is a unique combination of acidity and sweetness, adding a refreshing and balanced note to your culinary, pastry, or cocktail creations. Packed in 1kg tub.
Discover our products range 100% pureePreparation steps
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Sweet pastry
Rub the butter into the flour until the mixture becomes breadcrumbs. Add the remaining ingredients and mix until combined. Store the dough at +4°C for 24 hours. Roll out the dough to a thickness of 2.5 mm.
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Hazelnut cake
Mix all ingredients together.
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Creamy calamansi cream
Mix the powdered gelatin and water. Boil the calamansi puree, eggs, and sugar. Add the gelatin mixture, white chocolate, and cocoa butter. Blend the mixture and pour into 7 cm molds.
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Meringue
Whip the egg whites and invert sugar until they form soft peaks. Add the boiling glucose and continue to whip the meringue until it cools completely.
Processus :
Line the pomponette molds with an 8 cm diameter round of sweet pastry. Pre-bake for 20 minutes at 150°C. Pour 40 g of cake batter into each mold, then bake for 12 minutes at 160°C. Brush the edges with egg wash and bake for an additional 6 minutes at 170°C. Glaze the kalamansi cream disk and place it on the tart. Pipe a dot of meringue on top of the cream.
