shvidi@shvidi.com

HOME

PRODUCT LINES

PRODUCTION

EXPERT SUPPORT

GEO

GEO

Callback

Request a call back

Home
/
User experience
/
Recipes
/
Tarte Bourdaloue (pear almond tart)

Tarte Bourdaloue (pear almond tart)

Author: Marina Romanova

Head Chef at M&N Patisserie House, GRANDPRO Ambassador (Moscow)

INGREDIENTS
(for 20 mini tarts with the diameter of 7–8 cm)

Almond sablé cookies
GRANDPRO Tart margarine 150 g
All-purpose flour 250 g
Almond flour 60 g
Allulose 150 g
Salt 1 g
Egg 55 g

Sugar-free caramel sauce
Polydextrose syrup 100 g
Water 25 ml
Allulose 100 g
Sugar-free condensed milk 100 g
Cream 33–35% fat 50 g
GRANDPRO Cream margarine 70 g
Salt 1 g

Pear compote with cardamom and vanilla
Peeled dense pears (the Conference type) 200 g
Ground cardamom to taste
Apple juice 200 ml
Pectin NH 4 g
Vanilla seeds to taste
Sage leaves 7–10 pcs
Food coloring optional

Caramel cream mousse
Gelatin 6 g
White chocolate 100 g
Sugar-free caramel sauce 50 g
Milk 125 ml
Cream 33–35% fat 250 g

Apple icing
Apple juice 100 ml
Isomalt 40 g
Pectin NH 4 g

Garnish
Cocoa powder
Fresh pear (slices)
Gold leaf

COOKING
Almond sablé cookies

Muddle GRANDPRO Tart margarine into crumbs with all-purpose and almond flour, allulose, and salt.
Add an egg and quickly knead the dough.
Roll out the resulting soft dough between two sheets of parchment paper in a 3-mm thick layer and freeze it for 1 hour.
Preheat the oven to 180 °C. Cut out round cookies from the dough; pierce them with a fork. Bake for 15–20 minutes (depending on the cookie diameter and the oven specifics).
Cool the finished cookies.

Sugar-free caramel sauce

Combine polydextrose syrup, water, and allulose in the saucepan No. 1. Cook until caramelized.
In the saucepan No. 2, combine condensed milk, heavy cream, and GRANDPRO Cream margarine. Heat the mixture to 80 °C.
Pour a thin stream of the mixture No. 1 into the mixture No. 2, stirring constantly. Mix until smooth, add salt, and beat with a blender if necessary.

Pear compote with cardamom and vanilla

Cut the peeled pears into small cubes.
In a saucepan, combine all the ingredients except the pears, bring to a boil, and add the pears. Boil for 3 minutes. Remove the sage leaves. Cool the compote.
Add food coloring if necessary.

Caramel cream mousse

Soak gelatin.
Combine chocolate, caramel sauce, and milk in a cup. Microwave the mixture, combine it with the bloomed gelatin, and emulsify.
Beat heavy cream to soft peaks.
Combine the cream and the emulsion, pour into molds, and freeze.

Apple icing

Combine apple juice, isomalt, and pectin in a heavy-bottomed saucepan and bring it to a boil.
Beat the icing with an immersion blender and let it cool to 45 °C.

Assembly and garnish

Stick two almond sablé cookies together with sugar-free caramel sauce. Cover the sides of the «sandwich» with sablé crumbs.
Cover the frozen caramel cream mousse with apple icing and place it on the cookies.
Dust with cocoa powder.
Put the pear compote in the center of the tart.
Garnish the dessert with pear slices and gold leaf.

INGREDIENTS
(for 20 mini tarts with the diameter of 7–8 cm)

Almond sablé cookies
GRANDPRO Tart margarine 150 g
All-purpose flour 250 g
Almond flour 60 g
Allulose 150 g
Salt 1 g
Egg 55 g

Sugar-free caramel sauce
Polydextrose syrup 100 g
Water 25 ml
Allulose 100 g
Sugar-free condensed milk 100 g
Cream 33–35% fat 50 g
GRANDPRO Cream margarine 70 g
Salt 1 g

Pear compote with cardamom and vanilla
Peeled dense pears (the Conference type) 200 g
Ground cardamom to taste
Apple juice 200 ml
Pectin NH 4 g
Vanilla seeds to taste
Sage leaves 7–10 pcs
Food coloring optional

Caramel cream mousse
Gelatin 6 g
White chocolate 100 g
Sugar-free caramel sauce 50 g
Milk 125 ml
Cream 33–35% fat 250 g

Apple icing
Apple juice 100 ml
Isomalt 40 g
Pectin NH 4 g

Garnish
Cocoa powder
Fresh pear (slices)
Gold leaf

COOKING
Almond sablé cookies

Muddle GRANDPRO Tart margarine into crumbs with all-purpose and almond flour, allulose, and salt.
Add an egg and quickly knead the dough.
Roll out the resulting soft dough between two sheets of parchment paper in a 3-mm thick layer and freeze it for 1 hour.
Preheat the oven to 180 °C. Cut out round cookies from the dough; pierce them with a fork. Bake for 15–20 minutes (depending on the cookie diameter and the oven specifics).
Cool the finished cookies.

Sugar-free caramel sauce

Combine polydextrose syrup, water, and allulose in the saucepan No. 1. Cook until caramelized.
In the saucepan No. 2, combine condensed milk, heavy cream, and GRANDPRO Cream margarine. Heat the mixture to 80 °C.
Pour a thin stream of the mixture No. 1 into the mixture No. 2, stirring constantly. Mix until smooth, add salt, and beat with a blender if necessary.

Pear compote with cardamom and vanilla

Cut the peeled pears into small cubes.
In a saucepan, combine all the ingredients except the pears, bring to a boil, and add the pears. Boil for 3 minutes. Remove the sage leaves. Cool the compote.
Add food coloring if necessary.

Caramel cream mousse

Soak gelatin.
Combine chocolate, caramel sauce, and milk in a cup. Microwave the mixture, combine it with the bloomed gelatin, and emulsify.
Beat heavy cream to soft peaks.
Combine the cream and the emulsion, pour into molds, and freeze.

Apple icing

Combine apple juice, isomalt, and pectin in a heavy-bottomed saucepan and bring it to a boil.
Beat the icing with an immersion blender and let it cool to 45 °C.

Assembly and garnish

Stick two almond sablé cookies together with sugar-free caramel sauce. Cover the sides of the «sandwich» with sablé crumbs.
Cover the frozen caramel cream mousse with apple icing and place it on the cookies.
Dust with cocoa powder.
Put the pear compote in the center of the tart.
Garnish the dessert with pear slices and gold leaf.

(+995 32) 2 399 742
shvidi@shvidi.com

CERTIFICATES

SPECIFICATIONS

CATALOG

Privacy Policy

GRANDPRO news

By clicking on the "SUBSCRIBE" button, I confirm that I have read Privacy Policy and I consent to the processing of personal data.