With wild strawberries, lime-vanilla sorbet
Preparing the shortbread dough
Making the fromage blanc filling
Making the sorbet
- 1 quart water (1 liter)
- 2 pounds 3 ounces sugar (1 kg)
- 5 vanilla beans
- the rind of 5 limes, finely grated
- 2 cups lime juice (50 cl)
- 2 1/2 teaspoons sorbet stabilizer (10 g)
- 5 teaspoons atomized glucose (20 g)
Finish and presentation
- 3 1/2 ounces strawberry juice (100 g)
- 8 3/4 ounces wild strawberries (250 g)
Instructions
Step 1: Preparing the shortbread dough
Soften the butter together with salt. Combine confectioners’ sugar, the almond and sugar mixture, vanilla, eggs, and 1 3/4 ounces (50 g) flour. Gradually add the remaining flour. Chill for at least 2 hours, use a sheeter to roll the dough into a sheet 1/10 inch (2.25 mm) thick, then line the 2 3/4 inches (7 cm) tart pans. Bake the tart crusts in a pre-heated oven at 300°F (150°C) until golden.
Step 2: Making the fromage blanc filling
Whisk together fromage blanc, eggs, grated rinds, and sugar. Set aside.
Fill the tarts crusts two-thirds full with the filling and bake at 285°F (140°C) for 3 to 4 minutes. Remove from the baking pans and let cool.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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