Love me tartly

Love Recipe Inspiration 2026
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Sable Dough

  • T55 flour 433g
  • Icing sugar 173g
  • Almond powder 57.5g
  • Salt 3g
  • Butter 231g
  • Whole eggs 101g
  • Total 999g

Sable Dough

In a standmixer mix the flour, icing sugar, almond powder, salt and butter until crumbly. Then add the eggs and mix until it's a dough. Let this cool down in the fridge overnight before rolling it and bake for 20 minutes in a 160°C oven. 

Amarena Frangipane

  • Almond powder 200g
  • Icing sugar 200g
  • Whole eggs 200g
  • Butter 200g
  • Amarena cherries 100g
  • Total 901g

Amarena Frangipane

Cut the amarena cherries in quarters. In a standmixer add the icing sugar and the butter. Mix this until well combines, add the eggs one by one. Fold in the almond powder, vanilla and amarena cherries. 

Strawberry Mousse

  • Whipped cream 270g
  • Dark chocolate 68% 130g
  • Sugar 50g
  • Water 20g
  • Egg yolks 50g
  • Strawberry puree 100g
  • Gelatin 6g
  • Fresh tarragon 4g
  • Total 630g

Strawberry Mousse

Bloom the gelatin in cold water. Bring the water and sugar to the boil and cook till 120°C add to the beaten egg yolks and whip until stiff. Bring the puree and tarragon to the boil and make a ganache with the white chocolate add the bloomed gelatin in the mixture. Mix all gently with the whipped cream.

Assembly, layout and finishing

Cut the strawberries in 6 pieces and decorate the tartlet with them. Add some icing sugar to the rim of the tartlet and decorate. Dobla decoration: Heart pink-white layered.

Enjoy this exciting recipe.

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