Apricot Tart with Vanilla Mascarpone Cream and Meringue Ice Cream by @cedriklorenzen
1h15
Medium
1 serving
🍑
400 g
Apricot
🧈
100 g
Butter
🌾
200 g
Flour
55 g
Icing Sugar
🥚
50 g
Egg Yolks
🥛
200 g
Heavy Cream
75 g
Caster Sugar
150 g
Meringue
Preparation Steps
Step 1/4
Mix flour and butter to crumble.
Step 2/4
Form paste with icing mix, yolks, sugar.
Step 3/4
Combine, add zests, salt, refrigerate 1hr.
Step 4/4
Bake 180°C/350°F 8-15min, egg wash finish.
Composition
Ingredients
Types
Fruit, Dairy, Baking, Sweeteners
Ingredients
Apricot, Butter, Flour, Icing Sugar, Egg Yolks, Heavy Cream, Caster Sugar, Meringue
Allergens
Dairy, Gluten, Eggs
Dietetics
Dietary regimen
Vegetarian
Calories
to inform
Macro nutrients
to inform
Nutritional Information
Minerals
to inform
Vitamins
to inform
Preparation
Time Information
Preparation
1 hour 0 minutes
Cooking
15 minutes
Overall
1 hour 15 minutes
Difficulty
Level
Medium (2/4)
Steps
4 steps
Equipments
Utensils
cling film, mixing bowl, oven
Appliances
Oven
Type
Type
Type Of Dish
Dessert
Occasions
Tea Time, Dinner Party
Origin
Source
Platform
Original Creator
@cedriklorenzen
Origin
Cuisine
French
Geographic
to inform
Various
Aspect
Texture
Crunchy, Creamy
Flavors
Sweet, Bitter
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos
room temperature : , fridge : 2-3 days (in an airtight container), freezer :