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Prep time
1 hour 30 minutes
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Cook time
40 minutes
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Serves
8
Author Notes
Chef Rodolphe Regnauld, the esteemed chef of L'Auberge du Pont en Auvergne, is celebrated for his innovative and refined French cuisine. Today, we are delighted to share his exquisite recipe for Lentil Tartlets. This sophisticated dessert combines the earthy flavors of lentils with the sweetness of almonds and the tanginess of raspberries, all harmoniously blended to create a unique and delightful treat. Indulge in this culinary masterpiece that showcases Chef Regnauld's culinary prowess. —damianotrulli
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Ingredients
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28 oz (800 g) all-purpose flour (T65)
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7 oz (200 g) lentil flour
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12.3 oz (350 g) unsalted butter
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5.6 oz (160 g) almond flour
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3.5 oz (100 g) powdered sugar
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5.8 oz (165 g) lentils
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17.6 oz (500 g) water
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2 star anise
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2 vanilla beans
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Zest of 1 lemon
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8 oz (225 g) granulated sugar
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0.7 oz (20 g) honey
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7 oz (200 g) almond flour
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7 oz (200 g) granulated sugar
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7 oz (200 g) unsalted butter
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2 large eggs
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2 large eggs
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0.5 oz (15 g) rum
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3.5 oz (100 g) blended candied lentils
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35.2 oz (1000 g) raspberry pulp
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0.8 oz (23 g) pectin NH
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1.7 oz (50 g) granulated sugar
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3.5 oz (100 g) heavy cream
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1.2 oz (35 g) mascarpone
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1.7 oz (50 g) lentil cream
Directions
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Cream the butter with the flour until you achieve a creamy texture.
Add the lentil flour, almond flour, and powdered sugar. Mix until the dough is homogeneous.
Roll out the dough to about 4 mm thickness.
Cut the dough into small circles to form the tartlet bases.
Bake at 340°F (170°C) for about 13 minutes, then let cool.
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Blanch the lentils in cold water.
Drain the lentils, then cook them at a simmer in 500 g of water for 25 minutes.
Drain the lentils and candy them in a syrup made with sugar, honey, star anise, vanilla beans, and lemon zest for about 2 hours, until the lentils absorb all the syrup.
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Cream the butter with the sugar until you achieve a creamy texture.
Add the almond flour, then the eggs one at a time.
Incorporate the rum and the blended candied lentil cream.
Pipe the cream into the baked tartlet bases.
Bake at 350°F (180°C) for 20 minutes, then let cool.
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Mix the sugar and pectin in a small bowl.
Heat the raspberry pulp, then add the sugar-pectin mixture gradually.
Boil for 2 minutes, then pour into a gastronorm container.
Once the confit has cooled, blend and transfer to a piping bag.
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Whip the heavy cream with the mascarpone until it forms soft peaks.
Gently fold in the lentil cream and mix.
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