Patissiere tartelette with raspberry and meringue
Ingredients
CONFILETAS SHELL
- 12 PCS.
- CONFILETAS SHELL
JELLY INSERT
- 200 g
- RASPBERRY PURÉE BOIRON
CREAM
- 180 g
- FRENCH CREAM ALFAPRO
- 400 g
- MILK
MERINGUE
A method of preparing
1
Bring the Boiron raspberry purée to a boil with Fabbri Pannamousse. Once cooled to approx. 30°C, pour into the shells to a height of approx. 0.5 cm and leave to set.
2
Whip Alfapro French Cream with cold milk for approx. 5 min. Spread the prepared cream onto the set raspberry jelly layer and level it with the shell.
3
Whip Alfapro Meringue with sugar and water for approx. 5 min. at high speed. Pipe the whipped meringue onto the finished tart and caramelize with a torch.
