Pastry sugar crust:
250g Icing Sugar
250g Almond Powder
250g Fresh Cream
2 Vanilla Pods
130g Egg yolk
Method Of Preparation
Pastry sugar crust
In a Food processor, mix the butter.
Incorporate the caster sugar, the almond powder, the eggs and the salt.
Add the flour.
Wrap the dough and refrigerate for 2 hours.
Turn out the dough onto a floured work surface.
Roll the dough into the desired thickness and shape.
Transfer the dough to a pan and fit it gently into the Corners.
Bake for 10min at 140 ºC.
In a Saucepan, mix together the egg yolk, the vanilla and the caster sugar.
Add the milk and the fresh Cream.
Spread out the mixture over the pre-cooked tart.
Bake for 45 min at 100ºC.
Lay out the desired red fruits.
By Chef Gilbert Salhani
Special Thanks to Nadine Chamaa