The Duna tart from Yann Duytsche
Sugared almond pastry
Light mousse with “Almond inspiration” chocolate
Crystallized coriander leaves
Split Marcona almonds
14 cm Pavoni steel rings ref XF1520
16 cm Pavoni steel rings ref XF1720 AF002
45 mm silicone mould
Assembly and presentation
Prepare the light mousse with “Almond inspiration” chocolate, fill in the sphero moulds and freeze.
Prepare the sweet pastry bases.
Prebake at 150 ºC until they begin to colour, then half-fill each ring with frangipane. After baking, cool in the freezer.
Make another mousse with “Almond inspiration” chocolate and fill the tarts to the edge. Remove from the mould and distribute in balls over the surface of the mousse. Freeze. Prepare the piping bag and decorate the pies with the hot “Almond inspiration” mixture.
Decorate with apricots, split Marcona almonds and crystallized coriander leaves.