Mirabelle Tart on Hazelnut Financier

Ingredients

• 110 g Unsalted butter (100 g for the batter, 10 g for greasing the pan)
• 120 g Powdered sugar (Sift with the flour)
• 80 g All-purpose flour (Sift with the powdered sugar)
• 80 g Hazelnut powder (Fine, without lumps)
• 3 pcs Egg whites (Add two at a time)
• 5 ml Liquid vanilla extract (One teaspoon)
• 250 ml Heavy liquid cream (Very cold, 35% fat)
• 30 ml Liquid honey (Added to the whipped cream)
• 12 pcs Fresh mirabelle plums (Wash, dry, pit and pat dry)
• 30 g Apricot jam (Slightly melt for glazing)

Instructions

1. Melt the butter and grease the pan

   Melt 100 g butter in a bain‑marie or microwave. Brush the bottom and sides of the pan with 10 g melted butter using a brush.

   Time: PT5M

2. Sift the dry ingredients

   In the bowl, sift the powdered sugar and flour. Add the hazelnut powder and stir with a spatula until a homogeneous mixture is obtained.

   Time: PT5M

3. Incorporate the egg whites and vanilla

   Add the egg whites two at a time to the dry mixture, mixing gently between each addition. Then pour 5 ml liquid vanilla extract and finally the melted butter, mixing until a smooth batter is achieved.

   Time: PT5M

4. Rest the batter

   Pour the batter into the greased pan, smooth the surface and let rest for 10 minutes at room temperature.

   Time: PT10M

5. Bake the financier

   Place the pan in a pre‑heated oven at 190°C and bake for 15 minutes, watching the color. The financier should be golden and slightly springy to the touch.

   Time: PT15M

   Temperature: 190°C

6. Cooling

   Remove the financier from the oven, unmold carefully and place on a rack to cool completely (about 20 minutes).

   Time: PT20M

7. Prepare the honey-whipped cream

   Pour the very cold cream into the mixer bowl. Start on low speed, then gradually increase to maximum. When the cream begins to thicken, add the liquid honey and whisk a few seconds more until a firm consistency is reached.

   Time: PT5M

8. Pipe the honey cream

   Fill a piping bag with the whipped cream and, using a plain tip, draw a border of cream around the financier, then fill the interior with an even layer. Create small peaks all around for a decorative effect.

   Time: PT5M

9. Arrange the mirabelles

   Wash, dry and pit the mirabelles. Place them, rounded side down, starting around the outer perimeter of the financier and working toward the center until the whole surface is covered.

   Time: PT5M

10. Glaze with apricot jam

    Gently warm the apricot jam to liquefy it, then brush it delicately over the mirabelles using a brush to give shine and set the fruit.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g