Summer Zéphyr™ Tart
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vhp-481x481/public/externals/dd85584ba94ef2c3fc84c0dcf2068504.jpg?itok=GksK-VtY)
Sweet Dough
ingredients | preparation |
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Mix |
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Ajouter |
Sheet out the dough (3 mm thick). |
Marcona Origin Almond cream
ingredients | preparation |
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Mix |
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Then add |
Bake at 180°C (356°F) in the case of the sweet dough. |
Zéphyr™ Mousse
ingredients | preparation |
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Infuse for 24 hours |
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Cook at 80°C (176°F) and pour over |
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At 25°C (77°F) add |
Red fruit compotée
In a 30°Brix syrup, add a mix of red fruit chunks. |
Assembly
In the sweet dough shell, dispose the fruits depending on the season. |