White Shortcrust Dough for Tartlets
Cream the butter in the KitchenAid mixer using the paddle attachment along with the powdered sugar.
Add the solids and mix gently.
Add the egg and mix until the mixture is smooth, then set aside.
Roll out to 2 mm using a pasta machine and freeze.
White Tart Shell
Cut the strips and discs to the desired size: 31-cm strips and 10-cm-diameter discs.
Assemble the tartlets and freeze them.
Cook from frozen with a weight on top at 160 °C for 8 minutes with the vent open. Remove the weight and continue cooking at 160 °C for 10 minutes with the vent open.
Let it cool, then remove it from the pan while it’s still warm.
Brush with melted cocoa butter to keep out moisture, and store in a dry place, tightly covered.
Almond Cream
Mix all the ingredients and emulsify thoroughly.
Use as needed.
Homemade Fig Compote
Mix the sucrose with the NH pectin.
Separately, heat the FROTZ black fig pulp together with the glucose.
Heat to 40 °C and stir in the sucrose-pectin mixture. Bring to a boil and boil for 1 minute, stirring constantly.
Add the vanilla.
Remove from the heat and melt the pre-soaked gelatin.
Let it set.
