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Tartelette

Roger Van Damme

Roger Van Damme

dessert

90

minus

Recipe for

8

person

persons

90

minutes

Breton shortbread dough

260g self-rising flour

100g soft butter

80g salted butter

90g granulated sugar

90g cassonade sugar

1 egg yolk

Pinch of salt

1 vanilla pod (scraped out)

Grated zest of 1 lime

Grated zest of 1 lemon

5 lime leaves (finely chopped)

1 stalk of lemongrass (cut into fine pieces)

For the pastry cream and pistachio frittipane

50cl milk

50g cassonade sugar

35g cream powder

1 vanilla pod (scraped out)

10cl cream

65g of sugar

125g soft butter at room temperature

155g granulated sugar

50g ground pistachios

50g almond powder

35g flour

125g of protein

90g melted butter

Roadmap

Breton sand dough:

Scoop the flour into a circle on the work surface. Place the various types of butter and sugar, the egg yolk, salt and vanilla marrow in the center. Mix all this with the flour and knead until you get a homogeneous dough. Mix the grated lime and lemon peels, lime leaves and lemongrass into the dough. Wrap the dough in foil and let it rest in the refrigerator.

Pastry cream:

Boil the milk with the cassonade sugar. Meanwhile, mix the egg yolks and cream powder with the scraped-out vanilla pod, cream, sugar and a little of the lukewarm milk. Mix until smooth. Pour this mixture into the boiling milk and stir well until it boils. Pour over into a bowl and cover with foil to prevent skinning.
Let cool to 37°C and stir in the butter. Soften the butter in advance at room temperature, but do not let it melt.

Pistachio Frangipane:

Mix the granulated sugar, pistachio nuts, almond powder and flour, pour in the egg whites all at once and stir well. Finally, pour in the melted butter and stir again briefly.

Finishing:

Preheat the oven to 160°C. Roll out the shortbread dough to 5mm thick. Place the dough on a baking sheet with baking paper and cut out the bottom with the rings. Pipe a dot of pistachio cream in the center of the bottom. Bake the bottoms for 25 minutes in the preheated oven.
Remove the cake rings and let the bottom cool. Spoon the pastry cream into a piping bag and pipe it onto the baked pistachio frittipane. Top completely with strawberries.

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

No items found.

Ingredients

for

8

persons

person

Breton shortbread dough

260g self-rising flour

100g soft butter

80g salted butter

90g granulated sugar

90g cassonade sugar

1 egg yolk

Pinch of salt

1 vanilla pod (scraped out)

Grated zest of 1 lime

Grated zest of 1 lemon

5 lime leaves (finely chopped)

1 stalk of lemongrass (cut into fine pieces)

For the pastry cream and pistachio frittipane

50cl milk

50g cassonade sugar

35g cream powder

1 vanilla pod (scraped out)

10cl cream

65g of sugar

125g soft butter at room temperature

155g granulated sugar

50g ground pistachios

50g almond powder

35g flour

125g of protein

90g melted butter

Fan of this recipe?

View more

Preparation

90

minus

Breton sand dough:

Scoop the flour into a circle on the work surface. Place the various types of butter and sugar, the egg yolk, salt and vanilla marrow in the center. Mix all this with the flour and knead until you get a homogeneous dough. Mix the grated lime and lemon peels, lime leaves and lemongrass into the dough. Wrap the dough in foil and let it rest in the refrigerator.

Pastry cream:

Boil the milk with the cassonade sugar. Meanwhile, mix the egg yolks and cream powder with the scraped-out vanilla pod, cream, sugar and a little of the lukewarm milk. Mix until smooth. Pour this mixture into the boiling milk and stir well until it boils. Pour over into a bowl and cover with foil to prevent skinning.
Let cool to 37°C and stir in the butter. Soften the butter in advance at room temperature, but do not let it melt.

Pistachio Frangipane:

Mix the granulated sugar, pistachio nuts, almond powder and flour, pour in the egg whites all at once and stir well. Finally, pour in the melted butter and stir again briefly.

Finishing:

Preheat the oven to 160°C. Roll out the shortbread dough to 5mm thick. Place the dough on a baking sheet with baking paper and cut out the bottom with the rings. Pipe a dot of pistachio cream in the center of the bottom. Bake the bottoms for 25 minutes in the preheated oven.
Remove the cake rings and let the bottom cool. Spoon the pastry cream into a piping bag and pipe it onto the baked pistachio frittipane. Top completely with strawberries.

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Saving this recipe for later?

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Watch the video

Breton sand dough:

Scoop the flour into a circle on the work surface. Place the various types of butter and sugar, the egg yolk, salt and vanilla marrow in the center. Mix all this with the flour and knead until you get a homogeneous dough. Mix the grated lime and lemon peels, lime leaves and lemongrass into the dough. Wrap the dough in foil and let it rest in the refrigerator.

Pastry cream:

Boil the milk with the cassonade sugar. Meanwhile, mix the egg yolks and cream powder with the scraped-out vanilla pod, cream, sugar and a little of the lukewarm milk. Mix until smooth. Pour this mixture into the boiling milk and stir well until it boils. Pour over into a bowl and cover with foil to prevent skinning.
Let cool to 37°C and stir in the butter. Soften the butter in advance at room temperature, but do not let it melt.

Pistachio Frangipane:

Mix the granulated sugar, pistachio nuts, almond powder and flour, pour in the egg whites all at once and stir well. Finally, pour in the melted butter and stir again briefly.

Finishing:

Preheat the oven to 160°C. Roll out the shortbread dough to 5mm thick. Place the dough on a baking sheet with baking paper and cut out the bottom with the rings. Pipe a dot of pistachio cream in the center of the bottom. Bake the bottoms for 25 minutes in the preheated oven.
Remove the cake rings and let the bottom cool. Spoon the pastry cream into a piping bag and pipe it onto the baked pistachio frittipane. Top completely with strawberries.

Recipe for

8

person

persons

90

minutes

Breton shortbread dough

260g self-rising flour

100g soft butter

80g salted butter

90g granulated sugar

90g cassonade sugar

1 egg yolk

Pinch of salt

1 vanilla pod (scraped out)

Grated zest of 1 lime

Grated zest of 1 lemon

5 lime leaves (finely chopped)

1 stalk of lemongrass (cut into fine pieces)

For the pastry cream and pistachio frittipane

50cl milk

50g cassonade sugar

35g cream powder

1 vanilla pod (scraped out)

10cl cream

65g of sugar

125g soft butter at room temperature

155g granulated sugar

50g ground pistachios

50g almond powder

35g flour

125g of protein

90g melted butter

Roadmap

Find out where your strawberries come from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

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