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Ingredients for 4 persons :
- 500 g raspberries
- 1 tbsp. icing sugar
- 200 g flour
- 1 pinch of salt
- 100 g icing sugar
- 1 egg
- 100g butter
- 25 g ground almonds
- 50 g butter
- 1 egg
- 1/2 tsp. teaspoon vanilla extract
Sabayon a la salers
- 4 eggs
- 10 cl of water
- 70 g sugar
- 3 drops of lemon juice
- 10 cl of liquid cream (30% fat)
- 3 drops of salers (gentian alcohol)
Raspberry tartlet and salted sabayon
- Take the butter out of the refrigerator 30 minutes before using it so that it softens.
For the sweet dough
- In a bowl, sift the flour, dig a fountain in it. Add the salt, sugar and egg. Mix with your fingertips.
Incorporate the butter in pieces. Knead dough by hand until well combined. Make a ball, lightly flour its surface, wrap in cling film and place in the fridge for 2 hours.
For the almond cream
- Place the butter in a salad bowl, work it with a wooden spoon until you obtain a consistency similar to that of an ointment. Add the egg. Mix again. Stir in the almond powder and vanilla extract.
For the salted sabayon
- Whip the cream vigorously until it sticks to the branches of the whisk.
- In a salad bowl, place the egg yolks. Whisk.
- Pour the water and lemon juice in a saucepan, add the sugar. Cook until the sugar melts. Pour over the egg yolks while beating until completely cool. Gently fold in the whipped cream.
Add Salers extract. Reserve in the fridge for 30 minutes.
Preheat the oven to 180 ° C (th.6).
- Roll out the sweet dough over 1 cm high, cut 4 circles about 12 cm in diameter using stainless steel circles (in which the dough will be held).
Place a layer of almond cream on the surface. Bake and cook for 15 to 20 minutes. Unmold on a grid and let cool. Spread the raspberries over the almond cream.
Sprinkle with icing sugar. Place a bead of sabayon.
To serve !
This recipe can be made year round with frozen raspberries.
Photo: C. Herlédan