Vanilla Passion fruit Tartlet & Tart

SWEET DOUGH

• Sand the butter and flour.
• Add sweetened condensed milk.
• Knead until you obtain a homogeneous mass, taking care not to stiffen the dough.
• Roll out the dough, let it set in the fridge for a few minutes then line oblong tart rings 8 cm long or tart rings 20 cm in diameter, buttered beforehand.
• Bake for 20 minutes in an oven previously heated to 160°C (fan-assisted heat).

VANILLA MOUSSE

• Bake for 20 minutes in an oven previously heated to 160°C (fan-assisted heat).
• Whip all the ingredients in a mixer until you get a firm, poachable mousse.

CANDIED PASSION FRUIT

• Heat the passion fruit pulp.
• Thoroughly mix the sugar and NH pectin.
• Pour in a fine rain over the pulp and bring to a good boil.
• Dispose of in a container and store in the refrigerator.

ASSEMBLY

• In the bottom of each baked tartlet, garnish with passion fruit confit.
• Using a Saint Honoré nozzle, pipe the vanilla mousse.
• In the small hollows drawn by the nozzle, place a few drops of candied passion fruit.