Recipe for 10 Tartlets
Tartlet Dough
Ingredients
- (Vegan) Butter 100g
- Icing Sugar 60g
- Flour 220g
- Starch 10g
- Salt 1.5g
- Ruby Peach Puree 20g
- Natural Red Colouring – as needed
- Water 20ml
Method
- Soften the butter, add the icing sugar followed by the dry ingredients, last the water. Once obtained a smooth dough, roll out in between two plastic sheets on 2.5cm height. Freeze. Cut bands of 2cm and line the round tart rings Ø 7cm. Bake for 15 minutes at 150°C. Once cooled down, brush the inside with melted cacao butter.
Ruby Peach Sponge
Ingredients
- Ravifruit Ruby Peach Puree 400g
- Egg Whites 200g
- Dried Egg White Powder 10g
- Sugar 100g
- Flour 260g
- Baking Powder 8g
Method
- Whip up the RAVIFRUIT ruby peach purée, egg whites, dried egg whitepowder and sugar till a strong meringue.Mix in the flour and baking powder. Spread out on a 60×40 baking mat.Bake at 165°C for 8 minutes. After cooling down cut rings of 5.5cm and place in the tarts.
Silver Needle Tea & White Peach Cream
Ingredients
- Infused White Peach Puree 400g
- NH Pectin 6g
- Sugar 20g
- White Chocolate 100g
Method
- Heat up the infused white peach purée till 40°C and add sugarand pectin mixture. Boil and pour on top of the chocolate, blend. Set aside to cool down. Pipe 30 g in each tartlet.
Infused White Peach Puree
Ingredients
- Ravifruit White Peach Puree 500g
- Silver Needle Tea 30g
Method
- Infuse for 24 hours and strain.
Ruby Peach Chantilly
Ingredients
- Ruby Peach Gel 350g
- Whipped Cream 300g
Method
- Mix together and pipe on top of the tartlets. Freeze
Ruby Peach Gel
Ingredients
- Ravifruit Ruby Peach Puree 750g
- Modified Starch 40g
Method
- Blend together till smooth gel.
Ruby Peach Glazing
Ingredients
- Ravifruit Ruby Peach Puree 425g
- Glucose 130g
- NH Pectin 9g
- Sugar 130g
- Sorbet Stabilizer 5g
- Water 220ml
- Lemon Juice 20g
Method
- Heat up the purée with the glucose, lemon juice and water to 40°C.Make a premix of the pectin, sugar and sorbet stabilizer. Add to the purée,glucose, lemon juice and water.Mix both together and bring to boil. Cool down and rest minimum one nightDip the tartlets when the glazing is at 33°C.
Original Recipe by MARIKE VAN BEURDEN
