Fruit tea confectionery

This fruit tea mixture consists of tea leaves and candied fruit. Pass the mixture through the roller until it is finely ground. After rolling, the resulting mixture is very firm. To make it smooth, it is first diluted with the almond paste.

Then pass the tea mixture together with the almond paste through the roller about two more times until the entire mixture is nice and smooth.

Storing: Store in the refrigerator.

Carefully blend the butter, fruit tea and almond paste and salt. Then gradually stir in the egg yolk, making sure that the mixture does not curdle. Mix the flour and wheat starch and add to the butter mixture. Knead everything into a smooth dough.

Roll out the completed dough into two equal-sized sheets (each 40×40 cm, approx. 2 mm thick).

Note: Although the fruit tea and almond paste has been finely rolled out beforehand, small pieces of fruit may still be visible. However, these do not affect the texture or taste of the pastry.

This confection consists of an almond dough filling, which gives it a moist texture.

Roll out the filling into a sheet (40×40 cm, approx. 4 mm thick) and chill well.

Then join the filling with the shortcrust pastry sheets using a thin layer of egg white.

Cut the confectionery into pieces (2×8 cm), place on a baking tray and bake at 170°C for about 13 minutes.

Once cooled, place the pieces together and cover half of them, then coat the other half with tempered Ruby couverture.

Note: The slight acidity of the Ruby couverture goes very well with the fruity confectionery.