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Maria
Scriabina
Scriabina
Chocolatier
Moscow
Moscow
I am a chocolatier, owner of a chocolate boutique, designer, and tutor. I run my blog, teach the basics of chocolate art, conduct offline and online workshops.
Creativity and training are two “elephants” on which my work stands: I put my heart and soul into each recipe and give 100% of my experience to my students.
RASPBERRY, PASSION FRUIT & VANILLA TARTLET
Ingredients
(for 8 tartlets of 8-cm diameter)
-
Shortbread tartlet shells
- Wheat flour 200 g
- Almond flour 25 g
- Powdered sugar 50 g
- Poppy seeds 7 g
- Eggs 43 g
- GRANDPRO Tart margarine 90 g
- Raspberry jelly
- Sugar (1) 80 g
- Raspberry puree 120 g
- Sugar (2)10 g
- Citrus pectin 7 g
- Water 2 g
- Citric acid 2 g
- Passion fruit cremeux
- Gelatin (220 bloom) 3 g
- Water (for gelatin) 18 g
- Sugar 65 g
- Eggs 160 g
- Passion fruit puree 135 g
- GRANDPRO Cream margarine 90 g
- Vanilla cream
- Cream 35% 100 g
- Cream cheese 180 g
- Powdered sugar 70 g
- Aramona vanilla paste 3 g
- Decoration
- Caramelized apricot
- White chocolate decorations
cooking
Shortbread tartlet shells
- Knead all the dry ingredients.
- Add eggs, continue kneading.
- Cut GRANDPRO Tart margarine into cubs and add it to the mass.
- Roll out the dough into a layer and put it in a freezer for 15 minutes.
- Cut tartlets: side and bottom.
- Bake at 170˚C for 15 minutes.
- Remove warm tartlet shells from the cooking rings; let them cool.
Raspberry jelly
- Combine sugar (1) and raspberry puree in a saucepan; bring it to 104˚C.
- Mix sugar (2) with pectin and pour it into the saucepan.
- Boil to 106˚C, remove from heat, pour in water with citric acid.
- Cover with cling film; let it cool.
Passion fruit cremeux
- Soak gelatin in water.
- Combine sugar, eggs, passion fruit puree and make an emulsion.
- Bring to a boil and dissolve the gelatin in the mixture.
- Cool, add GRANDPRO Cream margarine, stir well.
- Put it in a refrigerator for 4 hours.
Vanilla cream
- Whip the heavy cream until steady peaks form.
- Add cream cheese, powdered sugar, and vanilla paste.
- Mix at low speed.
- Put to a pastry bag.
Assembling the dessert
- Put raspberry jelly, and then passion fruit cremeux in a tartlet shell.
- Put a caramelized apricot in the center, add vanilla cream and white chocolate decorations.