Ingredients
Almond Daquoise biscuit
egg whites
100g
3.50oz
0.40cup
6.70tbsp
sugar
75g
2.63oz
0.30cup
5tbsp
salt
1g
0.04oz
0.07tbsp
powdered sugar
13g
0.46oz
0.87tbsp
almond flour
60g
2.10oz
4tbsp
flour
18g
0.63oz
1.21tbsp
Raspberry coulis
sugar
30g
1.05oz
2tbsp
cornstarch
5g
0.18oz
0.34tbsp
raspberries
100g
3.50oz
0.40cup
6.70tbsp
Diplomat custard
cream
150g
5.07fl oz
sugar
25g
0.88oz
1.68tbsp
egg yolk
23g
0.81oz
1.54tbsp
cornstarch
10g
0.35oz
0.67tbsp
whipped cream
55g
1.93oz
3.69tbsp
Method
Almond Daquoise biscuit
- Whip the egg whites with sugar.
- Mix the almond and wheat flour.
- Combine the flour part with the whites part with precise movements.
- Pour the batter into an 18cm (7.09 inch) mold using a pastry bag - first the sides (I did it in the form of DROPS), and then the bottom.
- Bake the Daquoise at 374F (190C) for about 13 minutes.
Raspberry coulis
- Mix the sugar with starch.
- Pour the mix into the raspberries in a thin stream.
- Let the mixture boil for a minute.
- Cool it down.
- Place the coulis in the center of the biscuit.
Diplomat custard
- Heat the cream (don't bring to a boil).
- Mix the yolks with sugar and starch.
- Temper the yolks with hot cream - return the mass back to the saucepan, and brew until thickened (about 1 -1.5 minutes after boiling).
- Cool the mass down. Mix it with the whipped cream, and cover the coulis with it.
Decorate the finished tart with raspberry.
