Servings8 tartlets
-
Frangipane
- 100 g water
- 2 g salt
- 30 g flour
- 400 g almond paste
- 5 g lemon zest
- 80 g baking margarine
-
To make the pastry shell
- 150 g sugar
- 300 g baking margarine
- 50 g water
- 500 g fine flour
-
Vanilla mousse
- 10 g corn starch
- 2 g vanilla extract
- 50 g water
- 500 g Flora plant-based spread
- To make the pastry shell 500 g fine flour
- Frangipane 400 g almond paste
- Vanilla mousse 500 g Flora plant-based spread
300 g baking margarine
150 g sugar
50 g water
Mix all ingredients together to make a smooth pastry. Allow the pastry to rest for at least 3 hours in the fridge.
80 g baking margarine
30 g flour
100 g water
5 g lemon zest
2 g salt
Mix together all the ingredients in a planetary mixer on the 2nd speed for 5 minutes.
10 g corn starch
50 g water
2 g vanilla extract
Dissolve the corn starch in the water and heat to 50 degrees, add the vanilla and allow to dissolve, then mix in the Flora, beaten to yogurt-like thickness
Method
Roll out the pastry to a thickness of 3.5 mm and use to line the tartlet rings. Fill three-quarters full with frangipane and bake at 180 degrees for 18 minutes. Pipe vanilla mousse onto the cooled tartlets, decorate with quartered figs and dust with icing sugar.
