Sheet out the dough (3 mm thick).
Line in tart molds.
Bake at 180°C (356°F) in the case of the sweet dough.
Infuse for 24 hours
Cook at 80°C (176°F) and pour over
At 25°C (77°F) add
In a 30°Brix syrup, add a mix of red fruit chunks.
Strain and place fruits in the sweet dough shell.
In the sweet dough shell, dispose the fruits depending on the season.
Pipe the Zéphyr™ mousse and decorate with seasonal fruits.