Frangipane Passion Fruit Tart

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Ingredients

  • as desired sliced almonds
  • as desired PreGel Passion Fruit Arabeschi (Passion Fruit with Seeds)
  • 1 premade tart shells

Frangipane Cream

  • 125 gr. powdered sugar
  • 125 gr. PreGel 5-Star Chef Pastry Select Pastry Cream Superior (Hot Process)
  • 100 gr. PreGel Five Star Chef Almond Paste
  • 250 gr. butter
  • 250 gr. eggs
  • 250 gr. almond flour

Meringue

  • 125 gr. PreGel Five Star Chef Albumissimo (Egg White Base)
  • 250 gr. water
  • 300 gr. sugar

Method

Frangipane Cream

  1. In a 5 quarter mixer with a paddle, cream the butter, PreGel Five Star Chef Almond Paste, and powdered sugar.
  2. Slowly continue to add the eggs one by one until completely homogenized.
  3. Add the rest of the dry ingredients; beat until light and fluffy.
  4. Set aside for assembly.

Meringue

  1. In a mixer with the whip attachment, combine the sugar and water.
  2. Whip together to dissolve sugar.
  3. Add PreGel Five Star Chef Albumissimo (Egg White Base) to mixer and whisk by hand to dissolve powder.
  4. Whip on medium-high to high speed until mixture reaches full volume.
  5. Set aside for assembly.

Assembly

  1. Fill a premade tart shell with an even layer of Frangipane Cream
  2. Top with sliced almonds.
  3. Bake at 177 °C until golden brown.
  4. Allow to cool completely.
  5. Spread PreGel Passion Fruit Arabeschi (Passion Fruit with Seeds) on top of the tart.
  6. Using the Meringue, pipe a decorative border
  7. around the edge of the tart and garnish as desired.
Source: http://www.pregelrecipes.com/