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Before starting this Raspberry and Passion Fruit Tartlet recipe, organise the necessary ingredients for the almond rich shortcrust pastry. Prepare the pastry the day before and store overnight in the fridge.
For the almond rich shortcrust pastry: (make the day before) Place the flour in the stand mixer recipient.
Add the almond powder...
... icing sugar...
.. and the soft butter cut into chunks (remove from the fridge 30 minutes before).
Cut the vanilla pod in half lengthwise...
... and scrape the seeds out with a utility knife. Add the seeds to the stand mixer recipient.
Add the egg yolks and a pinch of salt (or fleur de sel).
Knead on low speed with the flat beater to avoid flour spatter.
Stop the mixer when the ingredients have a grainy consistency. At this stage, the pastry is not homogeneous enough, with whole bits of butter.
Detach the butter on the flat beater.
Resume mixing at medium speed...
... until the ingredients form a block.
Scrape the sides of the bowl and gather the ingredients into a homogeneous ball. Wrap with cling film and refrigerate overnight.
For the pastry case: Roll out the almond rich shortcrust pastry with a rolling pin to a thickness of 2 mm.
Using the Mozaïk rounded oval rings, cut the pastry into 6 oval shapes.
With the rest of the pastry, cut strips to a width of 3 cm. I used a 5-wheel expendable dough cutter for an easier operation. You can also do this with a graduated ruler and a knife.
The result should look like this.
Arrange the oval pastry shapes on a Silpat baking mat, placed on top of a baking sheet.
Place the stainless steel rings over the pastry oval shapes. There's no need to grease the rings.
Line each ring with a pastry strip. Ease it with your fingers so it perfectly lines the sides of the ring.
Overlap both ends of the strips and cut with a knife so they join perfectly.
The bottom and sides should join perfectly and the angle should be 90°C. Slide the knife along the rim of the ring to remove the pastry excess.
Repeat the operation...
... with all 6 tartlets.
Bake in a fan-assisted oven preheated at 170°C (gas 3) between 12 and 15 minutes.
When cooked, remove from the oven...
... and set aside to cool.
Release the stainless steel rings...
... and set aside.
For the passion fruit cream: Organise all the necessary ingredients.
Soak the gelatine sheets in a big bowl filled with cold water.
Immerse the gelatine sheets one at a time to prevent the formation of a block.
Heat the passion fruit purée in a saucepan.
Add the beaten egg yolks...
... and the castor sugar.
Whisk constantly until the preparation thickens. Watch the heat intensity closely, as the preparation should not turn into scrambled eggs.
Strain the gelatine and add to the hot preparation. Mix until completely dissolved.
Pass the preparation through a sieve.
Add the diced butter...
... and combine until completely melted.
Transfer the cream into a piping bag. The use of a nozzle is not necessary. Set aside.
Melt the blond glaze with one tablespoon of water in the microwave. Using a brush, apply the glaze all around the rim of the tartlets.
Dip the glazed rim in desiccated coconut...
... several times to make sure the coconut sticks.
Fill the tartlets with passion fruit cream. Leave a small gap on top for the raspberries.
Arrange the raspberries gently on top, burying them a little in the cream. I arranged the raspberries in a random pattern. Use 5 raspberries per tartlet.
Arrange a few red currants on each tartlet.
This is what the result should look like.
Sprinkle the surface of the tartlets with pistachio powder. Reserve in the fridge until ready to serve.