Tartaletas de ciruela roja y mazapán, con cremoso de queso

In a medium saucepan, boil the cream.

Add the vanilla seeds to the boiling cream.

In a bowl, mix together 80 ml of heavy cream, 40 g of granulated sugar, and 3 egg yolks.

Dissolve 6 g of hydrated gelatine in the hot cream mixture.

In a large bowl, combine 250 g of mascarpone cheese and the cream mixture, mixing until smooth.

Whip 150 g of heavy cream to soft peaks and fold it into the mascarpone mixture.

For the tart shell, mix 120 g of cold unsalted butter, 240 g of all-purpose flour, 94 g of icing sugar, a pinch of salt, and 35 g of ground almonds until crumbly.

Add 2 cold whole eggs to the mixture and combine until a dough forms.

Chill the dough for 30 minutes in the refrigerator.

Roll out the dough and cut it into circles to fit tartlet molds.

Bake the tartlet shells at 180°C (356°F) for 15-20 minutes until golden brown.

Prepare the red plum compote by combining 300 g of red plums, 50 g of granulated sugar, and 1/2 a cinnamon stick in a saucepan.

Cook until the plums are soft, then add 6 g of pectin and stir until thickened.

Remove the cinnamon stick from the compote and let it cool.

Fill the baked tartlet shells with the mascarpone cream and top with the red plum compote.

Equipment Needed

Spice Level:

Allergens