Seasonal Tartlets

Tartlets (Use one of the following)

123.25" Sweet Tart (622035)
12Sweet Tart - Straight Sided (150559)
124.50" Sweet Tart Shell (772034)
124.50" Sweet Tart (793037)

Almond Cream Base for All Seasons

4.05 oz (115g)Butter
4.93 oz (140g)Sugar
4.93 oz (140g)Ground Almonds
2.82 oz (80g)Eggs
0.70 oz (20g)Flour

Vanilla Pastry Cream (Spring, Summer & Winter)

8.81 oz (250g)Milk
0.88 oz (25g)Sugar
1.23 oz (35g)Flour
2Egg Yolks
1Fresh Vanilla Beans - Madagascar (60010)
1.76 oz (50g)Whipped Cream

Pumpkin Cream (Autumn)

17.63 oz (500g)Pumpkin
0.70 oz (20g)Sugar
3.17 oz (90g)Flour
2.82 oz (80g)Egg Yolks
2.82 oz (80g)Belgian 29% White Chocolate (96343)

Chocolate Cream (Autumn)

4.58 oz (130g)Milk
4.58 oz (130g)Liquid Cream
1.41 oz (40g)Sugar
1.23 oz (35g)Egg Yolks
5.64 oz (160g)Citroperl (DRE 17493 8)
*Cook like a crème anglaise; add the chocolate at the end.

Almond Cream

  1. Cream butter using a mixer.
  2. Combine the sugar and the ground almonds.
  3. Add the eggs & the flour.

Tartlets

  1. Pipe the almond cream at the bottom of the flour tartlets.
  2. Optional: Sprinkle with slivered almonds, pistachios & rum raisins.
  3. Bake in oven for 30 minutes at 180°C.
  4. Let cool.
  5. Pipe the Seasonal Creams and add finishing touches.

Spring
Vanilla Pastry Cream | Red Berries | Mango Cubes | Neutral Piping Jelly (24977)

  1. Pipe vanilla pastry cream on top of almond cream.
  2. Garnish with red berries.
  3. Arrange mango cubes on top.
  4. Using a cornet, pipe small rounds of the neutral piping jelly on top of red berries.

Summer
Vanilla Pastry Cream | Cranberries & Strawberries | Lime Fruit Jelly Cubes | Flowers for Garnishing (optional)

  1. Pipe vanilla pastry cream on top of almond cream.
  2. Garnish with cranberries & strawberries.
  3. Arrange cubes of lime fruit jellies on top of the fruit.
  4. Optional garnish with flowers.

Autumn
Chocolate Cream - Cook like a crème anglaise; add the chocolate at the end. | Pumpkin Cream | White Chocolate Shavings (296306)

  1. Pipe mounds of chocolate & pumpkin cream on top of almond cream.
  2. Garnish with white chocolate shavings.

Winter
Vanilla Pastry Cream | Slices of Figs & Oranges- Can also use Candied Figs (CES 63215) and Oranges (CES 63112) | Triangular Filo Dough

  1. Pipe vanilla pastry cream on top of almond cream.
  2. Garnish with fig and orange slices.
  3. Bake the filo dough in the oven with butter.
  4. Cut into pieces and arrange on top of the tartlet.