Makes 10 tartlets
Prep time 45 mins + overnight rest
Cook time 20 minutes
Custard
- 52g cream
- 52g milk
- 22g egg yolk
- 15g sugar
- 10g custard powder
1. Bring cream and milk to a boil before adding in the rest of the ingredients.
2. Cook thoroughly before setting aside.
Almond cream
- 85g icing sugar
- 70g butter
- 85g ground almond
- 70g whole egg
- 120g custard
1. In a mixer, mix together the sugar and butter till light. Add in the almond, egg and custard and mix till well incorporated.
2. Transfer into a piping bag. Pipe a layer on the base of tartlet shells, and bake in a preheated 170°C oven for 20 minutes. Set aside to cool.
Apple shiso jelly
- 180g water
- 20g shiso leaf
- 450g apple puree
- 30g honey
- 35g gelatine mass
1. Bring water to a boil and infuse with shiso leaf, roughly 15 minutes.
2. Add in the gelatine mass, honey and apple puree and mix till well incorporated.
3. Drop the mixture into silicon molds and freeze
Shiso Chantilly
- 700g cream
- 100g sugar
- 40g gelatine mass
- 350g mascarpone
- 25g shiso leaf, blanched
1. Bring cream to a boil before adding in the rest of the ingredients.
2. Rest overnight before whipping until medium peaks.
Mini-tartlet shells
1. Pipe the shiso Chantilly into the spherical silicon mold (6cm in diameter).
2. Insert the frozen shiso jelly into the centre.
3. Transfer onto the tartlet shells.