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

Ingredient Substitutions

• Instead of Unsalted butter: Margarine
• Instead of Powdered sugar: Granulated sugar
• Instead of All-purpose flour: Whole wheat flour
• Instead of Hazelnut powder: Almond powder
• Instead of Egg whites: Pasteurized egg whites
• Instead of Liquid vanilla extract: Scraped vanilla bean
• Instead of Heavy liquid cream: 30% whipping cream
• Instead of Liquid honey: Agave syrup
• Instead of Fresh mirabelle plums: Savoy plums
• Instead of Apricot jam: Peach jelly

Equipment Needed

• 22 cm round cake pan
• Mixing bowl
• Fine sieve or strainer
• Electric mixer
• Piping bag with large plain tip
• Kitchen brush
• Cooling rack
• Silicone spatula
• Oven
• Kitchen gloves

Critical Steps — Do Not Skip

• Melt the butter and grease the pan
• Bake the financier at 190°C
• Pipe the honey cream
• Arrange the mirabelles

Chef Tips from the Video

• Sift the dry ingredients twice to avoid lumps.
• Use butter at room temperature for the mixture to obtain a more homogeneous batter.
• When brushing the apricot jam, work quickly to prevent the glaze from hardening.

Troubleshooting

Storage

Refrigerator: Store the tart covered with plastic wrap for up to 2 days in the refrigerator.

Freezer: Not recommended; the whipped cream loses its texture.

Room temperature: Can remain at room temperature for up to 2 hours before serving.

Make-Ahead Tips

• Bake the financier the day before and keep it in the refrigerator, then let it come to room temperature before adding the cream.
• Peel and pit the mirabelles ahead of time, keep them chilled in an airtight container.