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1. Heat the oven to 180 degrees. Mix the butter, flour, sugar, egg, salt and almond flour together.
2. Rub the pie bottom with butter and a little flour so that the dough does not stick. Roll out the dough and place on the small pie bottom Cut away excess pieces. Bake the cake blind by placing a sheet of baking paper on top with baking pearls. Bake for 25 minutes in the oven.
3. Place a bar of white chocolate on a sheet of baking paper and bake for 7 minutes. Remove, allow to harden and break into pieces.
4. Heat the milk with the vanilla sugar.
5. Soak the gelatin in a plate of water.
6. Place the yolks of the egg in a food processor and add the sugar. Beat the egg yolks for a few minutes. Add the pudding powder and also add a ladleful of milk. Stir everything well for 5 minutes and then add this mixture to the pan containing the warm milk. Stir everything well and add the cream and gelatin. Leave to cool for 2 hours.
7. Brush the cake base with the yellow cream, top with the raspberries and finish with tarragon and crumble of white chocolate.
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Ingredients
for
1
persons
person
1 pie
90g butter
175g pastry flour
50g powdered sugar
15g almond powder
2 eggs
pinch of salt
the filling
200ml of milk
2 yolks
2 sachets vanilla sugar
1 tbsp sugar
25g pudding powder
120ml cream
1/2 gelatin leaves
1 bar white chocolate
A few tarragon leaves
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20
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1. Heat the oven to 180 degrees. Mix the butter, flour, sugar, egg, salt and almond flour together.
2. Rub the pie bottom with butter and a little flour so that the dough does not stick. Roll out the dough and place on the small pie bottom Cut away excess pieces. Bake the cake blind by placing a sheet of baking paper on top with baking pearls. Bake for 25 minutes in the oven.
3. Place a bar of white chocolate on a sheet of baking paper and bake for 7 minutes. Remove, allow to harden and break into pieces.
4. Heat the milk with the vanilla sugar.
5. Soak the gelatin in a plate of water.
6. Place the yolks of the egg in a food processor and add the sugar. Beat the egg yolks for a few minutes. Add the pudding powder and also add a ladleful of milk. Stir everything well for 5 minutes and then add this mixture to the pan containing the warm milk. Stir everything well and add the cream and gelatin. Leave to cool for 2 hours.
7. Brush the cake base with the yellow cream, top with the raspberries and finish with tarragon and crumble of white chocolate.
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1. Heat the oven to 180 degrees. Mix the butter, flour, sugar, egg, salt and almond flour together.
2. Rub the pie bottom with butter and a little flour so that the dough does not stick. Roll out the dough and place on the small pie bottom Cut away excess pieces. Bake the cake blind by placing a sheet of baking paper on top with baking pearls. Bake for 25 minutes in the oven.
3. Place a bar of white chocolate on a sheet of baking paper and bake for 7 minutes. Remove, allow to harden and break into pieces.
4. Heat the milk with the vanilla sugar.
5. Soak the gelatin in a plate of water.
6. Place the yolks of the egg in a food processor and add the sugar. Beat the egg yolks for a few minutes. Add the pudding powder and also add a ladleful of milk. Stir everything well for 5 minutes and then add this mixture to the pan containing the warm milk. Stir everything well and add the cream and gelatin. Leave to cool for 2 hours.
7. Brush the cake base with the yellow cream, top with the raspberries and finish with tarragon and crumble of white chocolate.
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We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.