Vanilla Cream Tartlets with Raspberry and Almond
Source: https://www.oldenburger-professional.com/vanilla-cream-tartlets-with-raspberry-and-almond
Total time
40 Minutes
Difficulty
advanced
Sensory Profile
Concept: A play of creaminess (cream),
fruity acidity (raspberry), crunch (almond crunch
and tartlet), freshness (citrus) and softness
(almond cream with salt)
Visual Appeal: Clean, light and airy
Aim: Middle Eastern, floral, lightly smoky
Ingredients
| Quantity | Unit | Ingredient |
|---|---|---|
For the Vanilla Cream: |
||
| 300 | ml | Oldenburger Whipping Cream, 35% fat. cold |
| 25 | g | icing sugar |
| pulp from 1/2 vanilla pod | ||
| pinch of salt | ||
| zest of 1/2 lime | ||
For the Raspberry Compote: |
||
| 200 | g | raspberry purée |
| 400 | g | raspberries |
| 30 | ml | maple syrup |
| 10 | ml | lime juice |
For the Almond Crunch: |
||
| 300 | g | almonds, blanched |
| 4 | g | salt |
| 200 | ml | Oldenburger Barista Milk |
For the Garnishes: |
||
| 10 | almond tartlet shells | |
| raspberries, filled with lightly sweetened liquid cream | ||
| raspberry purée | ||
| candied rose petals | ||
| Atsina cress | ||
preparation
Whipping the Vanilla Cream
Whip the chilled Oldenburger Whipping Cream to soft
peaks with the icing sugar, vanilla pulp, salt and lime zest
until creamy, stable and elegant.
Making the Raspberry Compote
Stir the raspberry purée, raspberries, maple syrup and lime
juice together into a cold compote and season to taste.
Making the Almond Crunch
Melt the sugar in a shallow pan and caramelise. Stir
in the almonds and Oldenburger Butter, season lightly
with salt and spread thinly on a silicone mat. Cool,
then roughly chop.
Making the Almond Cream
Finely grind the almonds in a blender with the salt.
Top up with the Oldenburger Barista Milk and process
without direct heat until it reaches 60°C and turns
silky and creamy. Transfer to a piping bag and chill.
Plating
Fill the tartlet shells with the raspberry compote and
smooth the whipped cream over the top. Pipe the remaining
cream around the rim, alternating with the almond cream.
Finish with the filled raspberries in the centre and scatter
over the crushed rose petals. Top with the almond crunch
and the cress. Finish with an elegant streak of raspberry
purée and garnish further as desired.