Plum tart with almond frangipane with vanilla ice-cream and fresh berries

For four portions

Ingredients

4 pieces of round 8cm puff pastry base

For almond frangipane cream

100gm butter

100gm sugar

1 egg

100gm almond powder

2 table spoon flour

5gm almond flavour

For ice-cream

Scope vanilla ice-cream and keep it in freezer for 4 hours

100gm assorted fresh berries

25gm black berry

25grm blue berry

25gm raspberry

25gm red currants        

250gm  plums  

Method

1.  Pre-heat the oven 180 C

2. Cut the puff pastry into round shape approx 8cm, apply the thin layer of almond cream on top, evenly spread.

3. Slice the plum thinly and arranged on top of the almond cream and bake it for a approx 20 minutes.

4. After baking glaze the plum tart with apricot glaze   

Presentation

1. Put the baked plum tart in the center of the plate

2. Arranged the fresh berries nicely on the side

3. Cover with fruit coulis

4. Before you serve the dessert put the vanilla ice-cream on top of the plum tart and garnish.

Chef Anil, left, is from New Delhi, India.  He started his career at the Sofitel Surya in New Delhi. From there he moved to The Oberoi Hotel, New Delhi, and has been with The Ritz-Carlton Bahrain Hotel & Spa since 2005.