Passion Fruit Inspiration & Citrus Tart by L'Ecole Valrhona
Passion Fruit Inspiration & Citrus Tart by L'Ecole Valrhona
Ingredients
- 260g Whole milk
- 110g Whipping cream
- 75g Eggs
- 7g Sugar
- 250g PASSION FRUIT INSPIRATION
- 15g Cold water (to rehydrate the gelatin)
- 3g Powdered gelatin 200 Bloom
- 250g Lemon purée
- 270g Water
- 230g Sugar
- 25g Powdered gelatin 200 Bloom
- 125g Cold water (to rehydrate the gelatin)
- 390g All-purpose flour
- 150g Confectioners’ sugar
- 3g Fine salt
- 50g Almond flour
- 200g Butter
- 85g Eggs
- Zest of 1 lime
- 400g Lime purée
- 50g Sugar
- 50g Honey
- 6g Pectin NH
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