Recipe for 4x Ø 20 Tins
Almond Sweet Pastry
Ingredients
- Butter 182g
- Icing Sugar 137g
- Salt 3g
- Ground Almonds 46g
- Eggs 76g
- T65 Flour 91g
- T65 Flour 228g
- Starch 38g
Method
- Create an initial mixture with the softened butter, fine salt, icing sugar, ground almonds, eggs and the 91g of flour. Be careful not to whip the mixture. Once the mixture is smooth, add the rest of the flour and then the starch very quickly. Refrigerate. Line Ø 20 tart tins with the pastry. Blind bake at 150°C for 12 to 15 minutes.
Almond Mixture
Ingredients
- Ground Almonds 110g
- Butter 110g
- Icing Sugar 110g
- Flan Powder 6g
- Eggs 64g
Method
- Mix together the icing sugar, ground almonds and softened butter, then add the flan powder and egg. Pipe into the tart tin on top of the pre-cooked sweet pastry base. Bake at 175°C for around 12 minutes.
Rhubarb and Strawberry Marmalade
Ingredients
- 200 Bloom Gelatine Powder 4g
- Ravifruit Strawberry Puree 35g
- Rhubarb Marmalade 1100g
- Strawberries 220g
Method
- Rehydrate the gelatine with the RAVIFRUIT strawberry purée.Cut the strawberries into quarters.Melt the gelatine, then fold in the rhubarb marmalade and finallythe quartered strawberries. Garnish immediately.
Rhubarb Marmalade
Ingredients
- Ravifruit IQF Rhubarb 1055
- Sugar 210g
- Lemon Juice 30g
Method
- Mix the RAVIFRUIT IQF rhubarb with the sugar and lemon juice, then leave in a sieve at 4°C for 24 hours. The next day, heat the drained syrup and reduce by half. Pour in the rhubarb pieces and cook slowly until it forms a compote and the rhubarb is completely cooked. Refrigerate.
White Chocolate/Cherry Blossom Tea Whipped Ganache
Ingredients
- 35% Fat Cream (1) 250ml
- Inverted Sugar Syrup 25g
- Glucose 25g
- Cherry Blossom Tea 13g
- Couverture Ivoire White Chocolate 83g
- Cocoa Butter 29.2g
- 35% Fat Cream (2) 375g
Method
- Bring the cream 1 to a boil, then pour in the tea and infuse for 15 minutes. Strain and rectify the weight. Add the glucose and inverted sugar syrup. Bring to a boil. Slowly pour the boiling mixture over the melted Couverture Ivoire white chocolate and cocoa butter, mixing in the middle to create an elastic and shiny “core”, a sign that it is starting to emulsify. Continue adding the liquid gradually. Mix to perfect the emulsion. Add the cold cream 2 and mix again. Refrigerate and leave to crystalise, ideally overnight. Whip the mixture with a whisk until the texture becomes smooth enough to pipe the ganache.
Assembly
On the cooked sweet pastry, pipe a base layer of almond cream and cook for 175°C for 12 to 15 minutes. Once out the oven, lightly press the almond cream. Fill the tart to the top with the strawberry and rhubarb marmalade. Whip the white chocolate/cherry blossom tea ganache, then pipe it on top of the tart.Decorate the centre with fresh fruit, then coat the entire tart in a neutral glaze with a spray gun. Grate Strawberry Inspiration chocolate and apply to the sides of the tart
Original Recipe by PHILLIPPE RIGOLLOT
