Made with Oabika - the gold of the pod

An original recipe from Frédéric Bau & Baptiste Sirand

4 steps

Recipe Step by Step



220g European-style butter
100g Whole eggs (2)
60g Almond flour
180g Confectioner’s sugar
120g All-purpose flour
340g All-purpose flour
3g Fine salt

Cream the butter, and sift the dry ingredients, flour and almond flour.
Using the paddle attachment, mix the sugar, salt, flour and almond flour into the butter, and finally the eggs. Be careful not to overwork the dough.
Add the remaining flour very quickly without working in elasticity.
Roll out, cover and refrigerate for at least one night before working.
Make tarts that are 8cm in diameter and 2cm high.
Bake at 300-320°F (150-160°C) maximum.


120g Water
12g Rice or corn starch
50g Sugar
120g Egg whites
100g Almond flour
80g Egg whites
60g Sugar

Boil the water with the starch and sugar.
As soon as the texture is smooth and shiny, remove from the heat and add the almond flour and the 120g of liquid egg whites.
Beat the remaining egg whites with the sugar to form soft peaks and gently fold into the mixture prepared before.
Roll out to a thickness of about 1cm and bake at 355-375°F (180-190°C).
Once cooled, cut out disks of 7cm in diameter.


325g Half-fat milk
15g Sugar
2g Pectin X58

(40g approximately per tart)

Combine the pectin with the sugar.
Add to the warm milk while whisking to avoid any lumps of pectin forming.
Stir with a spatula without stopping until it starts to boil.
Emulsify the ALMOND INSPIRATION with the diced almond paste.
Blend with an immersion blender for a few seconds to ensure the perfect emulsion and a perfect velvety mouthfeel.
Immediately pour into the white chocolate-coated tart cases.


260g Water
1g Carob gum
1.5g Kappa

(15g of OABIKA shards per tart)

Mix the ingredients together cold, bring to a boil for a few minutes.
Pour about 200g into a tub, to make the OABIKA shards later, and immediately pour the rest onto a stainless steel tray, taking care to tilt it right away to obtain the thinnest possible film.
If necessary, and to make it easier to do, heat the tray in the oven beforehand, the gel will take longer to set.

Assembly and finishing

The tart cases are baked in the oven on a low heat at 300-310°F (150-155°C), to obtain a golden color and to preserve the crispness for longer when in the store window.
The OABIKA drape and shards are stored, ready to use in the refrigerator, and covered with cling film.
Brush on some hot, melted Ivoire couverture and immediately place the soft almond sponge disks on top, pressing firmly to ensure they stay in place.
Leave to set in the refrigerator. In the meantime, make the almond crémeux.
Fill the tarts to the brim with the almond crémeux while still warm.
Leave to set in the refrigerator for about 1 hour.
Place tangerine segments or another fruit of your choice on top and garnish with a few OABIKA shards to enchant the taste buds.
Finish by covering with your exotic, gourmet drape, to experience a real moment of pleasure.