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Very easy
Mixed fruit tart
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Very easy
Ingredients
• Almond sweet pastry• 100 g sugar
• 100 g ground almonds
• 80 g butter
• 1 egg
• 1 pinch of salt
• 170 g flour
• Almond cream
• 50 g butter
• 50 g sugar
• 50 g ground almonds
• 1 egg
• Whipped vanilla ganache (to make the day before)
• 100 g 30% fat liquid cream
• 1 vanilla pod
• 60 g white chocolate
• 100 g cold liquid cream
• Strawberry confit
• 150 g strawberries
• 2 g pectin
• 20 g sugar
• Assembly
• Strawberries
• Nectarines
• Raspberries
• Apricots
Preparation
• Almond sweet pastry
• Mix 100 g sugar, 100 g ground almonds, 80 g soft butter until you get a creamy texture. Add 1 egg and 1 pinch of salt. Finish with 170 g flour. Mix until you get a dough. Cover with film and leave to rest in the fridge for at least 30 minutes. Line the round fluted tart ring of about 20cm. Place in the fridge while preparing the almond cream.
• Almond cream
• In a bowl, mix 50 g soft butter, 50 g sugar, 50 g ground almonds and 1 egg. Mix and pour the cream into the raw tart. Bake the whole thing for about 45 minutes at 170 degrees. Leave to cool and keep in the fridge.
• Whipped vanilla ganache (to make the day before)
• In a saucepan, heat until boiling 100 g of 30% fat liquid cream with 1 vanilla pod split in 2 and scraped.
• In a bowl put 60 g of white chocolate in pieces. Add the hot cream over the top and gently mix the ganache. Once the cream is even, add 100 g of cold liquid cream. Mix well with a hand blender to be sure there are no more pieces of white chocolate. Then place in a container in the fridge overnight.
• Strawberry confit
• In a saucepan, heat 150 g of strawberries and blend into a purée. In a small container mix 2 g of pectin with 20 g of sugar. When the fruit purée starts to boil, add the pectin/sugar mixture and let it boil for another two minutes while mixing well. If there are lumps, you can blend quickly with a hand blender, then put it in a container until cooled, then in the fridge.
• Assembly
• Once the tart base and the almond cream are baked. Spread a layer of strawberry confit.
• Whisk the very cold ganache with a beater at medium speed until you get a smooth, firm whipped ganache. Put the ganache in a piping bag and pipe your decoration around the tart. Add your cut fruit on the tart.
• Mix 100 g sugar, 100 g ground almonds, 80 g soft butter until you get a creamy texture. Add 1 egg and 1 pinch of salt. Finish with 170 g flour. Mix until you get a dough. Cover with film and leave to rest in the fridge for at least 30 minutes. Line the round fluted tart ring of about 20cm. Place in the fridge while preparing the almond cream.
• Almond cream
• In a bowl, mix 50 g soft butter, 50 g sugar, 50 g ground almonds and 1 egg. Mix and pour the cream into the raw tart. Bake the whole thing for about 45 minutes at 170 degrees. Leave to cool and keep in the fridge.
• Whipped vanilla ganache (to make the day before)
• In a saucepan, heat until boiling 100 g of 30% fat liquid cream with 1 vanilla pod split in 2 and scraped.
• In a bowl put 60 g of white chocolate in pieces. Add the hot cream over the top and gently mix the ganache. Once the cream is even, add 100 g of cold liquid cream. Mix well with a hand blender to be sure there are no more pieces of white chocolate. Then place in a container in the fridge overnight.
• Strawberry confit
• In a saucepan, heat 150 g of strawberries and blend into a purée. In a small container mix 2 g of pectin with 20 g of sugar. When the fruit purée starts to boil, add the pectin/sugar mixture and let it boil for another two minutes while mixing well. If there are lumps, you can blend quickly with a hand blender, then put it in a container until cooled, then in the fridge.
• Assembly
• Once the tart base and the almond cream are baked. Spread a layer of strawberry confit.
• Whisk the very cold ganache with a beater at medium speed until you get a smooth, firm whipped ganache. Put the ganache in a piping bag and pipe your decoration around the tart. Add your cut fruit on the tart.
Other recipes using this product…
«J'ai adoré pouvoir commander aussi bien des fruits secs en vrac que des pâtes à tartiner, des purées d'oléagineux et d'autres produits gourmands sur un seul site.»
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GEORGES M.
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FAQ
How to use dried fruit purees & plant-based drinks?
You can use nut purees in your recipes as a substitute for fat, in both sweet and savory dishes. For example: in a sauce, as a pie crust, in pastries, etc. Plant-based drinks can be enjoyed as a refreshing beverage or also used in your recipes. Check out our recipes: recipe ideas link.
Where do the ingredients come from?
We carefully select our ingredients from rigorously chosen suppliers. Depending on the product, our dried fruits, seeds, and ingredients may come from France, Europe, or countries outside the European Union. Most of our ingredients are organically grown, but we also offer conventional products, always selected for their quality and taste. Discover all our origins on our Origins page.
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My product has oil on the surface, what should I do?
Due to temperature variations, a surface layer of oil containing unsaturated fatty acids, vitamins, and minerals may form. In this case, stir before consuming. You can store your product with the lid facing down 😉.
What is the composition of our dried fruit purees?
Our nut purees are made from 100% organic dried fruit, finely ground to preserve their full nutritional value and authentic taste. They are guaranteed additive-free, sugar-free, gluten-free, and 100% vegan. We strive to keep our product as natural as possible: fine particles of shells may occasionally be present, despite all the care taken in selecting and processing the dried fruit.
What are the benefits of consuming our dried fruit purees?
Rich in healthy fats, plant-based proteins, fiber, vitamins, and minerals, these 100% organic dried fruit purees are both nutritious and satisfying. They provide quality energy, contribute to the proper functioning of the body, and easily fit into a balanced diet. Made with organically grown fruit, they are natural, additive-free, and environmentally friendly.