Bel Foodservice
Chilled semifreddo tartlets

Chilled semifreddo tartlets

Surprise your guests with this semifreddo, which means “half frozen” in Italian. It typically has the texture of a mousse, but this dessert adds a crunchy crust, resulting in a soft pie with custard cream, cheese mousse and Italian meringue. Made with Kiri® Professional Cooking & Spreading.

Portions
- +
Preparation time
420
minutes
Cooking time
54
minutes
Price category
–

Ingredients

The pie crust

  • 100 g cake flour
  • 25 g bread flour
  • 20 g almond powder
  • 43 g granulated sugar
  • 0.5 g vanilla sugar
  • 1.5 g salt
  • 90 g unsalted butter
  • 30 g whole eggs

The custard cream

  • 100 g milk
  • 210 g Kiri® Professional Cooking and Spreading
  • 0.5 g vanilla bean
  • 25 g granulated sugar
  • 25 g egg yolks
  • 5 g cake flour
  • 5 g custard powder

The cheese mousse

  • 20 g cream 35%
  • 8 g salted butter
  • 2 g leaf gelatin
  • 40 g prepared custard

The Italian meringue

  • 20 g water
  • 60 g granulated sugar
  • 55 g egg whites

The Egg brush

  • 10 g egg yolks
  • 10 g cream 35%
  • 4 g icing sugar

Preparation

The pie crust

  1. In a food processor, add the flours, almond powder, granulated sugar, vanilla sugar and salt. Pulse a few times to combine.
  2. Add the butter and blend again.
  3. Lastly, add the eggs and mix until there are no more flour pockets.
  4. Transfer to a dish covered in cling film and wrap tightly into a rectangle shape. Refrigerate for 2 to 3 hours (or overnight).
  5. Flour the rested dough and, using a rolling pin, gently pound it to soften and roll out.
  6. Turn the dough around as you roll it out to have an even thickness. Transfer the dough to a tray, wrap it in cling film to prevent drying and refrigerate for 20 to 30 minutes.
  7. Take the rested dough and cut a circle a few centimeters larger than your pan. Use a roller docker or a fork to pierce little holes in the dough.
  8. Using the rolling pin, transfer the dough in the pan. Press gently around the side, turning the pan as you go. Try to avoid overlapping the dough.
  9. Using the knife, remove the excess dough. Rest in the fridge for 1 hour.
  10. Add a piece of baking parchment to each individual pan and fill with pie stones. Bake at 160°C for about 20 minutes. After 20 minutes, open the oven, remove the stones and paper. Return the pie for a further 15 minutes at 160°C. The pie crust goes back in the oven so that the bottom and sides of the crust are evenly baked.

The custard cream

  1. In a saucepan, mix the milk and Kiri® Professional. Warm over low heat. Add the vanilla pod (without the beans) and a pinch of sugar.
  2. Beat the egg yolk with the rest of the sugar. Filter.
  3. Add the flour and custard powder to the eggs.
  4. Add half of the milk and the Kiri® Professional mix to the bowl, containing the eggs. Mix well, then strain and remove the pod.
  5. Add the previous mix to the pot containing the milk and cook, mixing constantly until creamy.
  6. When the custard is done, remove from heat and reserve.

The cheese mousse

  1. Warm the cream and butter in the microwave. Put the leaf gelatin in a bowl of cold water, leave to soak until soft. Reserve. Soften the Kiri® Professional by warming it up in the microwave.
  2. When the gelatin is soft, add it in the warm cream and butter. Mix until dissolved.
  3. Loosen 40 g of warm custard and mix in the cream.
  4. Add the softened Kiri® Professional to the mix.

The Italian meringue

  1. In a pot, add the water and sugar and bring to a simmer.
  2. Place a bowl over an ice bath and add the egg whites. Whisk until light and foamy then slowly add the hot sugar syrup. Keep going until shiny and firm.
  3. Add the Italian meringue to the previous mix.
  4. Transfer to a piping bag and fill each pie cup. Put in freezer until well solidified, about 3 hours.

The egg brush

  1. Mix the egg brush ingredients, filter.

Assembly

  1. Take out the solified pie cups from the freezer, brush the eggs mix over each cup.
  2. Bake at 240°C for 3 minutes and 30 seconds.
  3. Remove from the oven when golden and refrigerate for 30 minutes to cool down.
  4. When cooled down, serve.

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