Elle & Vire Recipes
5 persons

To prepare this dish

Ingredient list
Shortbread pastry
105 g Elle & Vire gourmet butter 82% fat
180 g flour
75 g icing sugar
30 g ground almonds
35 g eggs
Lemon almond cream
135 g Elle & Vire gourmet butter 82% fat
110 g icing sugar
135 g ground almonds
lemon peel
13 g starch
135 g eggs
40 g Sublime, Cream with Mascarpone
Apricot compote
235 g apricot purée
1 vanilla pods
195 g frozen apricots
8 g pectin NH
90 g sugar
4 g gelatine powder (200 Bloom)
24 g water for dissolving the gelatine
25 g apricot liqueur
Sublime with almond
150 g Sublime, Cream with Mascarpone
30 g almond paste 70%
12 g orgeat syrup
Toasted plain almond trimmings
Elle & Vire products used

The recipe,
step by step

  1. 1

    Shortbread pastry

    Combine the butter with the dry ingredients until the mixture resembles fine breadcrumbs then add the egg. Refrigerate to rest. Roll out to a thickness of 2 mm then line the ring moulds. Leave to rest.


  2. 2

    Lemon almond cream

    Soften the butter. Add the icing sugar, ground almonds, lemon zest, starch and gradually incorporate the eggs then the warm cream and pipe onto the shortbread pastry.
    Bake in a fan-assisted oven at 150°C (302°F) for 20 mn.



  3. 3

    Apricot compote

    Heat the apricot purée, vanilla bean and frozen apricots to 40°C (104°F).
    Add the pectin NH combined with the sugar. Boil for 2 to 3 mn.
    Add the dissolved gelatine and the apricot liqueur. Pour into 6 cm diameter half-sphere moulds (50 g per half-sphere).



  4. 4

    Sublime with almond

    Blend the Sublime cream with the almond paste and orgeat syrup. Whip using a mixer.


  5. 5


    Position the half-sphere of apricot compote on the cooked almond cream base. Spray a thin layer of neutral glaze on top and pipe the Sublime cream with almond onto the tartlet. To finish decorating, sprinkle over toasted plain almond trimmings. 

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A few words about the author…

Nicolas Boussin

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