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A Menu inspired by the olive oil of the valley
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    As Dessert : Thin crust shortbread tarts

    The Chef’s thin crust shortbread tarts with a fondant of finest dark chocolate, topped by slivers of mango marinated with passion fruit
    Ingredients for 10 servings :
    Shortbread :
    • 250 g softened butter
    • 250 g icing sugar
    • 650 g flour
    • 2 eggs
    To make the crust, cream the butter and icing sugar together, then gradually blend in the flour until the mixture is crumbly.  Add the eggs, blend to obtain a smooth dough and refrigerate at least 2 hours. 

    Chocolate fondant mixture :
    • 400 g whipping cream
    • 200 g milk
    • 300 g black chocolate, broken into small pieces 
    • 2 eggs, eat the milk and cream to boiling point, pour over the chocolate, cool until lukewarm, then add the two beaten eggs.

    Roll out the dough, cut out the tart forms and blind bake in tart tins at 180°C until lightly coloured.
    Fill the tart shells with the chocolate mixture and give them another 30 minutes or so in the 180°C oven, which has been turned off. 
    Tart Topping :
    • 1 mango 
    • 3 passion fruits
    • 10 cl orange juice
    • 1 vanilla bean
    Cut the mango into slivers, marinate it for 2 hours with the passion fruit pulp, the orange juice and the vanilla bean, split in two.
    Drain and garnish the cooled tarts with the mango.


    Passion Fruit Sauce:
    • 125 g passion fruit pulp
    • 65 g caster sugar

    Prepare a light, dry caramel with the sugar; stop the cooking process with the passion fruit pulp.

    Put the passion fruit sauce in the plate.