A trio of tarts, each bursting with vibrant and delicious flavour. From zesty lemon and thyme to luscious raspberry and pistachio, and soft cherry and Tonka - there's a little something here to satisfy any taste bud.
Lemon and thyme tart
Lemon curd
Ingredients10g Sosa Natur Emul 348g water 140g butter | MethodMix the sugar with Natur Emul and fruit pectin NH in a bowl. Heat the water with the lemon puree at 40ºC. Sprinkle the mix of solids into the saucepan, stirring until it's well dissolved. Once well integrated, heat up to 85ºC while stirring. Remove from heat and leave to cool to 40ºC. Add the butter and lemon paste and emulsify with a hand blender. Cling film and leave to set overnight in the fridge. |
Thyme tuile
Ingredients25g butter 38g egg white 50g plain flour | MethodCombine icing sugar, egg white, flour, thyme and Progel colouring. Slowly pour in melted butter and place in the fridge to cool. Spread into a tuile mould and bake at 160°C for 6 minutes. |
Chantilly
Ingredients200g double cream | MethodWhip together in a kitchen aid until soft peaks are achieved. Place in a piping bag ready for plating. |
Assembly
Ingredients | MethodFill the pastry shell with the lemon curd. Pipe the chantilly cream along the edge of the tart. Place the thyme tuile over the top. |
Raspberry and pistachio tart
Crunchy pistachio praline
Ingredients100g Belcolade Cacao Trace white chocolate 150 Irca Delicrisp, praline | MethodMelt and temper the white chocolate. Add the Delicrisp, praline and pistachio paste, and mix fully to combine. Pipe into tart cases and allow to set. |
Pistachio mousse
Ingredients250g double cream 55g water | MethodBlend the water, pistachio paste and neutral mousse powder together. Whip the cream to soft peaks. Add the pistachio mix and whip to combine. Place mixture into a piping bag and pipe on top of the crunchy pistachio praline. |
Raspberry gel
Ingredients100g stock syrup | MethodBlend all the ingredients together with a hand blender. Leave to allow to hydrate for a minimum of 30 minutes. Blend again to achieve a smooth and glossy finish. |
Raspberry meringue
Ingredients50g water 20g Sosa Albumina | MethodIn a kitchen aid, whisk together the raspberry puree, water and Albumina until it starts to form a meringue-like texture and doubles in size. Then slowly start sprinkling in the sugar and whisk for a further 5 minutes. Pipe meringue kisses onto a dehydrator tray and dry at 50°C for 8 hours (size dependant). |
Assembly
MethodPlace the raspberry meringue pieces onto the filled tart and dot with raspberry gel. |
Cherry and Tonka tart
Cherry chocolate tart
Ingredients70g milk 160g double cream 1 whole egg 220g Belcolade Cacao Trace white chocolate | MethodBring the milk and cream to the boil. Gently whisk onto the egg and back into the pan, then cook out to 85°C. Pour the cooked Anglaise onto the white chocolate and cherry paste and allow to melt for a couple of minutes. Blend the mixture all together to create an emulsion. Pour into tart cases and allow to set. |
Tonka cream
Ingredients270g milk 80g cream 54g egg yolk 25g Sosa Gelcrem Hot 90g Belcolade Cacao Trace white chocolate 1 Prova Gourmet Tahitian vanilla pod 1x SOC Chef Tonka bean, grated | MethodHeat the milk and cream and infuse the vanilla and Tonka bean for a minimum of 1 hour. Add the rest of the ingredients, except the chocolate, and bring to the boil. Once boiled, pour over the chocolate and leave a few minutes to allow the chocolate to melt. Fully mix together to ensure the blend is entirely combined. Place cling film on the surface and allow to cool. Once cooled, remove the vanilla pod and beat back to a pliable consistency. Place the mixture into a piping bag with a nozzle, ready for plating. When ready, pipe the Tonka cream onto the tart. |
