RIVIERA

Allow all ingredients to come to room temperature before
starting. Using the leaf attachment of the machine, mix butter,
sugar, almond powder and salt. Add eggs, then flour with
baking powder and vanilla. Cover with cling film and store in
the refrigerator. Laminate to a thickness of 2.5 mm and line the
tart rings of 16 cm de diameter.

Cream the butter, taking care not to add too much air. Add the
sugar, almond powder, lemon zest. Gradually pour in the eggs,
fold in the flour and finish with the pastry cream. Use at once
in the short crust rings. Bake at 170°C during 25 to 30 minutes.

Squeeze the fruits and keep zest. Save the peels for the citrus
syrup. Bring the juice with half of the sugar and the zest to a
boil. Mix the egg yolks with the remaining sugar and the corn starch and cook as a pastry cream. Add the butter at 40°C,
emulsify with a hand-held blender. Set aside in the fridge.

Turn the cream into a smooth texture. Add the Cointreau® and
whip with the softened butter. Use at once.

Bring all ingredients to a boil. Set aside for 45 minutes. Strain
and keep cold.

After cooling of shortbread bases, spread a fine layer of almond
cream with lemon, then punch with the citrus syrup.
Using a St-Honoré nozzle, pipe onto the tarts the Cointreau®
mousseline cream. Smooth and store in the freezer for a
minimum of 1 hour.
Spray with a mixture of white chocolate and cocoa butter in a
quantity equal.
Decorate with red fruits.