Baker-Pastry Chef
Horeca

The Majestic

Recipe calculated for 6 pieces
3 completion stages

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Corman products used for this recipe

Butter for incorporation 82% fat - Block

Sculpture 30.2% fat

Combine the butter with the ground almonds, the icing sugar, the flour and the salt, then add the eggs. Let it rest in the fridge.
Roll it out to 2 mm thickness, then press into the tart tins.
Let the tart shells rest in the refrigerator.

720 g flour (T45) 300 g icing sugar 120 g ground almonds 4 g salt 420 g Butter for incorporation 82% fat – Block 140 g eggs

Soften the butter to a paste. Add the icing sugar, the ground almonds, the flour and the eggs in batches, then add the 60 g of Sculpture, warm and previously infused with mint.
Pour 150 g into each tart shell, then bake at 150 °C for 30 minutes on a Silpain® sheet.

150 g Butter for incorporation 82% fat – Block 150 g icing sugar 170 g ground almonds 10 g chopped mint 20 g flour (T55) 160 g eggs 60 g Sculpture 30.2% fat

Cut the pineapple into sticks and arrange them in the middle of the tart shells.
Glaze and decorate with the lime zest and ground pepper.
Whip the 500 g Sculpture with the sugar until stiff, then decorate the tarts with a Saint-Honoré piping nozzle.

1000 g canned pineapple 200 g nappage blond glaze 2 lime zests Timut pepper 500 g Sculpture 30.2% fat 40 g sugar

The Majestic

Shortcrust pastry

Mint fondant

Assembly and decoration

The Majestic

Shortcrust pastry

Mint fondant

Assembly and decoration

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