Layered Blanc Feuilletine™ and Apricot Tart
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vhp-481x481/public/externals/a8fd57b08a506b5b19b766492fe1b5e5.jpg?itok=QHCc0NK8)
Apricot Compote
ingredients | preparation |
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Heat to 40°C |
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Combine and add |
Cook at 103°C. |
Almond Biscuit
ingredients | preparation |
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Heat to 50°C |
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Beat with |
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Add |
Bake at 180°C in 16 x 4.5 cm rings for 12 minutes. |
Blanc Feuilletine™ Crunch
ingredients | preparation |
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Heat some Blanc Feuilletine™ at 30°C and then spread a layer of the mixture on to the almond biscuit in the 16 cm rings. |
Zéphyr Mousse
ingredients | preparation |
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Make a custard. |
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Pass through a conical strainer and pour onto |
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At 25°C, add |
Assembly
Top the Blanc Feuilletine™ crunch with the Zéphyr™ mousse in the 16 cm rings. |