Tatin Creme Brulle Tart



  1. Shortcrust (Tegral Satin Crème Cake Vanilla)
  2. Apple caramelized (Deli Caramel)
  3. Apple jelly (Invert sugar(Trimoline))
  4. Cream quenelle (Chantypak)
  5. Baked Ganache caramel (Deli caramel, Belcolade selection dark & milk,Glucose)


  1. Mix all powder together
  2. Add butter and sand dough
  3. Add eggs and mix well
  4. Keep in refrigerator for 3 hours
  5. Roll out and put in tart ring
  6. Bake 170C for 15 minutes

Apple Jelly
  1. Cook puree with sugar, Trimoline and pectine then add gelatin
  2. Set in Silicon mold
  3. Freeze

Creme Quenelle
  1. Mix all ingredients in mixer at medium speed until soft peak

Baked Ganache Caramel
  1. Warm cream with glucose
  2. Add into chocolate
  3. Add eggs and egg yolk
  4. At end add Deli caramel
  5. Pour into shortcrust
  6. Bake at 100C for 15 minutes


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