My pink Tartelette

The day before, make the pastry.

Place the flour, salt, ground almonds and iced sugar. in a bowl and mix

Cube the butter, add to the bowl and mix until it resembles breadcrumbs.

Add the egg yolks until it comes together.

Wrap it in clingfilm and set aside in your fridge for the night.

The day before too, make the ganache.

Pour the 50 g of cream and the honey in a saucepan.

Heat until it boils. Stop heating immediately.

Add the ruby chocolate, leave 1 or 2 minutes.

When the chocolate is melted, mix.

Add the 150 g of cream, mix again until smooth and homogeneous.

Place a clingfilm directly on the mixture so that there's no air remaining.

Set aside in your fridge for the night (or at least 4 hours).

The next day, preheat your oven at 180 C / 355 F degrees and remove the pastry from the fridge.

Spread the pastry and make 18 to 24 discs with a pastry ring.

Place the discs on a baking mat and cook for 15 minutes.

At the end of cooking, set aside on a grid.

Place the bowl and whisk in your freezer for a few minutes.

When the bowl is cold, pour the cream inside and whisk for a few minutes. You should get a firm and compact ganache.

Proceed with the final mounting of your tartelettes.

Pipe a layer of ganache on one pastry disc. Cover with another pastry.

Pipe another layer of ganache and cover with a third pastry.

Pipe a final layer of ganache, add fruits and meringues for decoration.

Start again with the other pastries and place them in the fridge until serving.