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Corman Artisan

Baker-Pastry chef

The Majestic

Recipe for 6 tarts, 16 cm diameter each

Shortcrust pastry

720 g flour (T45)
300 g icing sugar
120 g ground almonds
4 g salt
420 g Extra Incorporation Butter 82 % fat
140 g eggs
  • Combine the butter with the ground almonds, the icing sugar, the flour and the salt, then add the eggs. Let it rest in the fridge.
  • Roll it out to 2 mm thickness, then press into the tart tins.
  • Let the tart shells rest in the refrigerator.

Mint fondant

150 g Extra Incorporation Butter 82 % fat
150 g icing sugar
170 g ground almonds
10 g chopped mint
20 g flour (T55)
160 g eggs
60 g Sculpture 31 % fat
  • Soften the butter to a paste. Add the icing sugar, the ground almonds, the flour and the eggs in batches, then add the 60 g of Sculpture, warm and previously infused with mint.
  • Pour 150 g into each tart shell, then bake at 150 °C for 30 minutes on a Silpain® sheet.

Assembly and decoration

1000 g canned pineapple
200 g nappage blond glaze
lime zests
 A bit of Timut pepper
500 g Sculpture 31 % fat
40 g sugar
  • Cut the pineapple into sticks and arrange them in the middle of the tart shells.
  • Glaze and decorate with the lime zest and ground pepper.
  • Whip the 500 g Sculpture with the sugar until stiff, then decorate the tarts with a Saint-Honoré piping nozzle.

Corman'products of the recipe