Gluten Free Frangipane Raspberry Tartlet

Posted by: AUI

Almond frangipane served in a gluten free tartlet, layered with raspberry marmalade.

Active Time

0 Hour
13 Minutes

Total Time

12 Hour
30 Minutes

Assembly

3.0 oz Raspberry Cream 539 g Raspberry Cream

14.7 oz Almond Frangipane 870 g Almond Frangipane

20.0 piece Gluten Free Sweet Tartlet, 4.5 cm 20 piece Gluten Free Sweet Tartlet, 4.5 cm (651002) (651002) Qty: 1

0.0 n/a Cocoa Butter Velvet Spray - Red 0 n/a Cocoa Butter Velvet Spray - Red (586003) (586003) Qty: 1

Raspberry as Needed Raspberry as Needed

Dispense the Raspberry Cream into a Silikomart Stone Mold (591070) and freeze.
Pipe the Almond Frangipane in to each gluten free tartlet and bake at 350°F/ 176°C for 8-10 minutes or until golden brown. Allow to cool completely.
Unmold the Raspberry Cream and spray with the red velvet spray while still frozen. Place on top of the tartlets and garnish with a raspberry.

13.9 oz FROZEN PUREE, RASPBERRY, 1 KG 395 g FROZEN PUREE, RASPBERRY, 1 KG (655008) (655008) Qty: 1

0.8 oz Lime juice 24 g Lime juice

1.9 oz Granulated sugar 54 g Granulated sugar

1.5 oz Cornstarch 42 g Cornstarch

1.8 oz Pearl Pure Cocoa Butter - Small 52 g Pearl Pure Cocoa Butter - Small (540096) (540096) Qty: 1

Combine the purée and Lime juice together in a pot. Sift the sugar and cornstarch together and then whisk it into the purée. Bring the mixture to a boil while stirring constantly. Remove from heat and add the cocoa butter.

9.0 oz Butter, softened 255 g Butter, softened

9.0 oz Granulated sugar 255 g Granulated sugar

3.0 each Egg 3 each Egg

9.0 oz Almond Flour 255 g Almond Flour (204162) (204162) Qty: 1

In a stand mixer fitted with a paddle attachment, cream the butter and sugar. Add the eggs one at a time, scraping after each addition, followed by the almond flour. Mix until smooth. Use as desired or bake at 350°/176°C F for 10 minutes or until golden brown.