Puff Pastry Tartlet Trio Dessert

Method

Servings: 4

Crème brûlée with Biscoff/speculoos

1. Beat the eggs and the sugar vigorously until smooth and foamy.
2. Heat the milk and then add it to your ruban.
3. Crush the Biscoff/speculoos biscuits and add to your mixture along with the cream.
4. Stir well, divide into jars and then bake “au bain-marie” in the oven at 90°C/194°F for 110 minutes.

Tip: To make a crispy crust of the crême brulée, mix a tablespoon of granulated sugar with some brown sugar.

Ice cream

1. Beat the eggs and the sugar vigorously until smooth and foamy.
2. Bring the milk to a boil and then add it to the ruban together with the cream.
3. Cook over low heat and keep stirring until the mixture thickens. Attention: do not let it boil!
4. Pour the mixture into the ice cream maker and let the magic happen.

Chocolate mousse

1. Melt the butter and the chocolate over low heat.
2. Add the cream and egg yolks.
3. Beat the egg whites with the sugar.
4. Add the beaten egg whites to the chocolate mixture and fold gently. Please note that both mixtures are at room temperature to avoid lumps.
5. Divide over jars and let it set in the refrigerator for about two hours.

Crumble

1. Add the butter to a mixing bowl together with the sugar, the flour and the charcoal and mix well.
2. Divide the crumbs over an oven dish and bake in the oven at 170 degrees for 40 minutes. After 20 minutes, mix everything together.

To serve

Fill the tartlet with crème brûlée, chocolate mouse and ice cream. Sprinkle some crumble on top. Decorate with a few dashes of passion fruit puree.