Passion Meringue Tarts | Valrhona Chocolate
After the tart shells have baked and cooled, make the PASSION FRUIT INSPIRATION crémeux so that you can pour it straight in, filling them up to the top. Fr
Ingredients
- 270g Butter
- 270g Confectioner’s sugar
- 135g Almond flour
- 5g Fine salt
- 110g Eggs
- 540g All-purpose flour (135g + 405g)
- 135g Passion fruit purée
- 7g Glucose syrup
- 4g Gelatin powder
- 20g Water
- 245g PASSION FRUIT INSPIRATION
- 265g Heavy cream 36%
- 100g Whole milk
- 2g Gelatin powder
- 10g Water for the gelatin
- 200g Heavy cream 36%
- 135g JIVARA 40% chocolate
- 50g Egg whites
- 150g Sugar
- 50g Water
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