Summer Crown Pie
Red Fruits
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Ingredients / 6 people
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- 1 pie crust Crown sweet pastry D230
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- Almond cream :
Butter 82 g - Icing sugar 82 g - Almond powder 82g - Whole eggs 40 g - Rum 10 g
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- Diplomatic vanilla cream
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- Pastry cream :
Whole milk 125 g - Egg yolk 15 g - Semolina sugar 15 g - Starch 6 g - T55 flour 6 g - Butter 35 g - Gelatine mass 16 g
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- Whipped cream :
Liquid cream 110 g - Mascarpone 20 g - Granulated sugar 8 g - Vanilla pod 1/2 pod
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- Red fruit marmalade :
Strawberries 100 g - Raspberries 145 g - Redcurrants 100 g - Lemon juice 35 g - Granulated sugar 22 g - Pectin 325 NH 95 5 g
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- Mixed red fruits :
Strawberries 200 g - Raspberries 200 g - Blueberries 100 g - Currants 50 g - Blackberries 50 g - Cherries 50 g - Atsina cress 1 tray
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A recipe by Chef Maxence Barbot
Crown tart base: Pre-bake the tart base for 15 to 20 minutes at 150°C.
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Almond cream: Mix the butter with the icing sugar and the powders with a mixer, then add the eggs and rum. Set aside in a cool place.
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Diplomatic vanilla cream: Add the whipped cream to the cold pastry cream.
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Custard: Heat the milk and pour the mixture over the yolks, sugar, starch and flour, which have been previously whitened. Cook the custard then add the gelatine mass and butter, then blend.
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Whipped cream: Scrape the vanilla into the cream. Blend the mixture and then whip up the whipped cream.
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Red fruit marmalade: Scrape the vanilla into the cream. Blend the mixture and then whip up the whipped cream.
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Red fruit mixture: Arrange on the tart.
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ASSEMBLY
1: Trim the crown tart base to obtain a smooth, clean appearance.
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2: Pour the almond cream into the tart base.
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3: Pour the diplomatic cream over the almond cream.
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4: Pour the marmalade over the diplomatic cream.
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5: Arrange the fruit harmoniously on the marmalade.
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6: Finish the decoration with small sprigs of Atsina cress.
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