Moulds used:

Flexipan^®  Half spheres 

Ref 1489

Flexipan^® Half spheres

  Recipe from our partner

  Recipe for 12 tartlets

• 250 g flour T45
• 150 g butter
• 95 g icing sugar
• 30 g almond powder
• 1 egg
• pinch of salt
• vanilla extract : as much as reeded

Mix together the butter at room temperature, the icing sugar, the salt the egg, the vanilla and the almond powder.
Sieve the flour and lightly fold into the mixture.
Place the mixture in the refrigerator 3 hours minimum.
Line the tart pan, let rest 1 hour before baking the crust lightly (half bake) 7 to 10 minutes at 180°C.

2- Almond cream

• 150 g almond powder
• 150 g caster sugar
• 150 g butter
• 150 g eggs

Mix gently all the ingredients together.
Spread a thin layer of the almond cream on the lightly pre-baked crust.
Bake them again in the oven at 180°C for seven minutes in order to thickened the almond cream.
Place aside.

3- Mascarpone cream

• 125 g mascarpone
• 5 g sugar
• 45 g whipped cream
• 75 g Boiron orange sticks

Beat the mascarpone with 1/3 cream and the sugar.
Add the rest of the cream to  create on even mixture.
Mould into Flexipan® Half-sphere, 29 mm diameter.
Freeze.

4- Spicy mango gelée

• 375 g Boiron Spicy Mango Puree
• 10 g caster sugar
• 10 g gelatine leaves
• 75 g diced mango

Plunge the gelatine in cold water.
Heat 1/3 of the fruit puree, dissolve the melted gelatine into, add the rest of the puree and the diced mango.
Leave the mixture to thicken slightly before moulding it into the Flexipan® Half spheres ref 1489, 49 mm diameter.
Inlay with the prepared mascarpone rounds and freeze.