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Apricot and Candied Ginger Tart in the Style of Philippe Conticini
A decadent tart inspired by Philippe Conticini, combining a sweet pastry crust, a toasted almond cream, a tangy rhubarb compote with candied ginger, and caramelized roasted apricots. Perfect for an elegant and fruity dessert.
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Cost Breakdown
Critical Success Points
- • Prepare the sweet pastry dough
- • Lining and quick chilling
- • Blind bake the crust
- • Prepare the pastry cream
- • Toast the almonds
- • Prepare the almond cream
- • Bake the almond cream
- • Prepare the rhubarb and ginger compote
- • Roast the apricots
- • Assemble the tart
Safety Warnings
- • Handle the oven and torch with care to avoid burns.
- • The pastry cream contains raw eggs; cook it until fully thickened to eliminate any risk of salmonella.
- • Gelatin must be rehydrated in cold water before adding to the hot compote.
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