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Home / Frangipane Passion Fruit Tart

Frangipane Passion Fruit Tart

Frangipane Passion Fruit Tart

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

  • Components Of Recipe
  • Frangipane Cream
  • Meringue
  • Final Assembly

Frangipane Cream

125g (4.4oz)
125g (4.4oz)
100g (3.5oz)
250g (8.8oz)
250g (8.8oz)
250g (8.8oz)

* can be replaced with

Method of Preparation

  1. In a 5 quarter mixer with a paddle, cream the butter, , and powdered sugar.
  2. Slowly continue to add the eggs one by one until completely homogenized.
  3. Add the rest of the dry ingredients; beat until light and fluffy.
  4. Set aside for assembly.

Meringue

125g (4.4oz)
250g (8.8oz)
300g (10.6oz)

Method of Preparation

  1. In a mixer with the whip attachment, combine the sugar and water.
  2. Whip together to dissolve sugar.
  3. Add to mixer and whisk by hand to dissolve powder.
  4. Whip on medium-high to high speed until mixture reaches full volume.
  5. Set aside for assembly.

Final Assembly

as desired
as desired
1 each (0.0oz)

Final Assembly

  1. Fill a premade tart shell with an even layer of Frangipane Cream; top with sliced almonds.
  2. Bake at 177°C/350°F until golden brown.
  3. Allow to cool completely.
  4. Spread on top of the tart. Using the Meringue, pipe a decorative border around the edge of the tart and garnish as desired.
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Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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