CHRISTMAS PRESENT TART
Cost
Difficulty
Range DÉLIFRANCE A LA FOLIE!
Hot or cold COLD
Main ingredient Quince

Ingredients

Specific equipment required
- Silicone cube mould – 5 x 5 cm
- Edible transfer sheets

BAKED QUINCE WITH CARDAMOM
- Quinces
: 2 fruits
- Cardamom syrup : 1 liter of water + 400g sugar + 5g cardamom

Peel the 2 quinces and slice very finely.
Bring the syrup to a boil. Add the quince slices to the syrup and cook for 10 minutes at a simmer.
Turn the heat down very low and carry on cooking for 2 hours.
Turn out into a mould and bake for 45 mins at 165°C
Freeze and cut into 3 x 3 cm cubes.

ALMOND BASE
- Egg whites
: 100g
- Sugar : 100g
- Ground almonds : 100g
- Icing sugar : 100g

Beat the egg whites with the sugar until stiff.
Stir in the ground almonds mixed with icing sugar.
Bake for 20 mins at 145°C and leave to cool.

LIGHT LIQUORICE MOUSSE
- Milk
: 250 ml
- Liquorice sweets : 25g
- Gelatine : 5g
- Whole cream : 250 ml
- Sugar : 25g

Put the liquorice sweets in the milk and bring to a boil.
Add the gelatine, after soaking it in 5 times its own weight in water, and blend until the sweets are well dispersed in the mixture.
Cool to 35°C. Whip the cream with the sugar until stiff, then add to the cooled liquorice mix.

ICING (to be done at the last moment)
- Milk chocolate
: 150g
- Cocoa butter : 150g

Melt the cocoa butter and milk chocolate in separate pans.
Mix and use when it’s 40°C.

Method

  • DRESSING
    1.Line the pastry cases with the almond base (15 gr per tin) and place them in the bottom of the 5x5cm silicone cube moulds.

    2.Place the cube of baked quince on top.

    3.Fill with liquorice mousse, smooth the top, and freeze.

    4.Turn out, and cover with the milk chocolate and cocoa butter mix.

    5.Once the confection is iced, apply the transfers to each side of the cube before the chocolate crystallises. If necessary, spread a thin layer of icing to the transfer before applying it.
    Decorate with a Christmas ribbon tied into a bow.

    Discover the Délifrance A La Folie! range

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