Tartlets raspberry and mango

COMPOSITION

Pate sucree; Vanilla pastry cream; Raspberry cremeux; Mango cremeux; Macarons.

METHOD 

ALMOND PATE SUCREE

1. Combine in the mixing bowl room temperature butter, salt, powdered sugar, almond flour, eggs and 120 g flour.
2. Mix gently on the mixer’s medium speed using a paddle attachment until smooth, only after this add the remaining flour.
3. Reserve in the refrigerator for the night.
4. Roll out the dough 2,5 cm thin, cut the necessary forms, out into the tartlet’s molds.
5. Put into the cold for 30 minutes.
6. Bake at 150С/155 ̊C.

VANILLA PASTRY CREAM 

1. Beat the egg yolks, sugar and corn starch lightly with a whisk.
2. Bring to a boil milk with the vanilla pod and seeds.
3. Pour it with a thin stream into the egg yolk’s mixture, stirring it well.Put the mixture back to the heat and cook until thick.
4. Remove from the heat, add a butter, stir it. 
5. Put into the tartlets, filling the half.
6. Reserve into the refrigerator.

RASPBERRY CREMEUX 

1. Make сrème Anglaise on the raspberry puree.
2. Remove from the heat, admix the gelatin.
3. Cool to 30C and put on the top of the pate sucree in the tartlets, filling until top.
4. Reserve into the refrigerator.

MANGO CREMEUX 

1. Bloom the gelatin in a cold water.
2. Lightly whisk the egg yolks with the sugar.
3. Heat the puree and pour it with a thin stream into the egg yolks.
4. Stir the mixture and put it back into the stewing pan.
5. Heat the mixture to 83C, constantly stirring it with a whisk.
6. Remove the stewing pan from the heat, add the gelatin and process with a blender. Put it into the silicone molds and freeze them.

NEUTRAL GLAZE

1. Mix sugar with the pectin and put it into the small pan.
2. Add water, vanilla extract and mix it.
3. Put on the heat, bring to a boil.
4. Cook, stirring the mixture for another 2-3 minutes.
5. Remove from the heat, add the lemon juice.
6. Cool it.

MACARONS

1. Mix together almond flour, egg whites and sugar. 
2. Whisk it.
3. Heat the sugar syrup with the food coloring to 114C. Pour it with a thin stream into the whisking egg whites. Continue whisking until the mass cool. Add the meringue into the first mixture, stir it using spatula or scraper.
4. Pipe out the rings on the silicone matt. Bake at 130С during 12-15 minutes.
5. Put two macaron’s halves with the remaining raspberry cremeux

ASSEMBLE 

1. Put the mango cremeux into the tartlet’s centre, covered with the neutral glaze.
2. Put the small macarons around it.