By Nicolas DENIS, Chef Pâtissier, Créateur de l'Institut Gastronomie Riviera.
Recipe makes one dessert Ø 22 cm - High 4,5 cm.
- Soft butter 300 g
- Icing sugar 180 g
- Almond flour 60 g
- Salt 1.5 g
- Whole eggs 112 g
- Vanilla powder 3 g
- Bread flour (French type 55) 500 g
Mix together the butter, sugar, ground almonds, salt and vanilla, then alternately add the flour and eggs. Bake at 150°C for 10 mins. Set aside.
Clementine almond cream:
- Fresh butter 100 g
- Caster sugar 100 g
- Almonds flour 100 g
- Eggs at room temperature 80 g
- Ravifruit clementine compotée 100 g
Beat the creamed butter with the sugar until pale, then add the eggs and ground almonds, finishing with the clementine compotée. Spread in the bottom of the pre-cooked pastry case and return to the oven at 170°C for 20 to 30 mins.
- Caster sugar 540 g
- Whole eggs 540 g
- Butter sheet 800 g
- Ravifruit clementine compotée 400 g
- 200B gelatine 5 g
Mix together the eggs, sugar and clementine compotée and boil for 5 minutes. Add the softened gelatine. At 40°C, add the butter and beat for 5 minutes. Cover with cling film (in contact with the surface) and refrigerate for 45 minutes.
- Egg whites 50 g
- Caster sugar 85 g
- Ravifruit coconut puree 10 g
- Mandarin zests 1 unit
- Grated coconut QS
Beat the egg whites into peaks with the sugar and mandarin zests. Add the coconut puree. Place in a piping bag and pipe small balls. Cover with grated coconut and bake in a forced air oven at 120°C for around 1½ hours.
Line the tart tin with sweet pastry, precook for 10 minutes, add the clementine almond cream and cook for a further 20 to 30 minutes. Leave to cool. Smooth clementine cream over the tart, and use a piping bag to pipe balls of clementine cream. Decorate with coconut meringues.