Passion fruit tart (grape, polyphenol, agave)

Composition
Sweet pastry
Macarons
Passion fruit cream
Chantilly cream with red berries

Sweet pastry
Butter 240g
Salt 4g
Agave sugar 180g
Almond flour 60g
Eggs 100g
120g of flour
350g of flour
Mix together the softened butter, salt, agave sugar, almond flour and 120g of
flour. Once the mixture is homogeneous, add the 350g of flour and mix without whipping.
Let it rest in the refrigerator then apply.

Passion fruit cream
Passion fruit juice 200g
Lime juice 50g
Agave sugar 80g
5 Eggs
Ivory cover 200g
Cocoa butter 15g
Pour 10g into each tart base. And fill 3 macarons.

Chantilly cream with red berries
Cream 490g
Mascarpone 190g
Grape sugar (with polyphenols) 50g
Red fruit puree 125g
Whip the cream, mascarpone and grape sugar (with polyphenols) into whipped cream, then add
red fruit puree.

Enjoy your food !