Tart a la crème Tea Time | Van Houten
Elevate your tea time with Ginger Diplomate, Mango Passion Fruit Confit, and Mascarpone Chantilly in a refined tart a la crème. Perfect for moments of indulgence and connection.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.barry-callebaut.com.
Ingredients
- 202 g Whole milk
- 33 g butter
- 1 g grated vanilla bean
- 29 g ginger juice
- 33 g egg yolks
- 49 g sugar
- 18 g corn starch
- 42 g gelatin mass
- 93 g 36% cream
- 170 g mango puree
- 73 g passion fruit puree
- 48 g sugar
- 3 g NH pectin
- 31 g lime juice
- 324 g Poached Mangos
- 43 g Whole milk
- 34 g sugar
- 73 g mascarpone
- 38 g gelatin mass
- 313 g 36% cream
- 65 g butter
- 65 g icing sugar
- 26 g almond powder
- 2 g Madagascar Vanilla Paste
- 26 g eggs
- 104 g all-purpose flour
- 10 g cornflour
- 1 g sea salt
- 102 g water
- 18 g passion fruit puree
- 18 g mango puree
- 33 g sugar
- 2 g lemon juice
- 150 g mango(s)
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