“Sunflower” tart

Composition (for 5 tarts 16 cm in overall diameter)

  • Joconde biscuit
  • Hazelnut praline cream
  • Passion cream
  • Almond crumble
  • Orange passion compote

Joconde Biscuit (60x40 plate)

Whole eggs 500 g
PatisFrance Amandes Blanchies Poudre 380 g
Granulated sugar 380 g
Flour 100 g
Butter 80 g
Egg whites 330 g
Granulated sugar 50 g


Use a mixer to mix the almond powder, sugar (380 g) and eggs, and whisk to obtain an aerated preparation. Work in the liquid butter and the flour with a spatula.
Whisk the egg whites and the sugar (50 g) until they peak and mix gingerly with the previous preparation to retain the aerated texture.
Spread out on a sheet of sulphurised paper and cook in the oven at 230°C for 5 minutes.
Once cooked, cover with cling film and freeze.

Hazelnut praline cream

PatisFrance Praliné Noisettes 50% 100 g
PatisFrance Pâte de Noisette 35 g
Full fat milk 70 g
Leaf gelatine 4 g
Whipped cream 200 g


Warm up the milk and mix with softened and melted gelatine then pour the whole on the praline and hazelnut dough.
Mix with a hand-held mixer.
Add the whipped cream and finish the mix gingerly with a rubber spatula.
Pour the composition in a thermoformed mould 12 cm in diameter at a rate of 80 g.
Apply a Joconde biscuit disc of the same diameter on top, and place the whole in the freezer.

Passion cream

Passion fruit juice 200 g
Whole eggs 150 g
Caster sugar 150 g
Butter 150 g
Leaf gelatine 6 g


In a casserole, mix the passion fruit juice with the sugar and the eggs, then cook the whole until it boils, whipping continuously.
Add the softened leaf gelatine off the fire the and strain.
When the cream is at 36°C, add the butter and mix manually.
Pour the cream in the thermoformed moulds (14 cm in diameter) at a rate of 120 g per mould, and place the frozen praline creams above it.
Put the preparation back in the freezer before assembly.

Orange passion compote

Orange pulp 200 g
Caster sugar 150 g
Passion fruit juice 150 g
Pectin 6 g
Blanched and poached peals of 4 oranges


In a casserole, mix the orange pulp with the passion fruit juice and sugar mixed with the pectin.
Cook at 103°C and add the blanched poached zest julienne.
Bring again to boil and pour in a bowl then cover the whole thing with a plastic film.
Keep at 4°C before assembling.

Almond crumble

Butter 180 g
Caster sugar 200 g
PatisFrance Amandes Blanchies Poudre 200 g
Flour 240 g
Belcolade PPP Cocoa Butter QS


Mix all the aforementioned ingredients and make a homogeneous dough using a mixer.
Make a piece of rolled out pastry 8 mm thick and cut circles 16 cm in diameter.
Place the dough base with the circles on a plate with a Silpain baking mat and cook for 15 to 20 minutes in an oven at 180°C.
Take out of the oven and spray hot cocoa butter with a spray gun.
Keep dry before assembling.

Finishing and assembly

Belcolade Blanc Selection X605/G or J QS
Puratos Sublimo QS

Put petals made of Belcolade Blanc Selection all around the cooked crumble disc.
Fill the centre with the orange passion compote and then put on top SUBLIMO coated passion praline cream domes.
Decorate to your liking.