Baker-Pastry chef

The Majestic

Recipe for 6 tarts, 16 cm diameter each

Shortcrust pastry

720 g	flour (T45)
300 g	icing sugar
120 g	ground almonds
4 g	salt
420 g	Extra Incorporation Butter 82 % fat
140 g	eggs

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.

Mint fondant

150 g	Extra Incorporation Butter 82 % fat
150 g	icing sugar
170 g	ground almonds
10 g	chopped mint
20 g	flour (T55)
160 g	eggs
60 g	Sculpture 31 % fat

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.

Assembly and decoration

1000 g	canned pineapple
200 g	nappage blond glaze
2	lime zests
	Timut pepper
500 g	Sculpture 31 % fat
40 g	sugar

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.

Corman's products of the recipe

Extra Incorporation Butter 82 % fat

Extra Incorporation Butter 82 % fat

The most Efficient Butter in use

Sculpture 31 % fat

Sculpture 31 % fat

Whipping speciality