Yuzu tarts
Ingredients
ALMOND CREAM WITH CITRUS
200 g butter
4 g lemon peel
4 g orange peel
200 g icing sugar
200 g ground almonds
200 g eggs
10 g all-purpose flour
SHORT PASTRY
6 cm diameter x 1.5 cm high Silform
520 g all-purpose flour
300 g butter
2 g powdered vanilla
2 g fine salt
200 g icing sugar
80 g ground almonds
100 g eggs
STRAWBERRY & RASPBERRY CONFIT
250 g Ponthier strawberry purée
250 g Ponthier raspberry purée
60 g glucose
8 g NH pectin
4 g yellow pectin
80 g brown sugar
CREAMY YUZU
300 g Ponthier yuzu purée
250 g Ponthier lemon purée
90 g sugar
300 g eggs
1 vanilla pod
220 g Weiss Nevea 29 % white chocolate
220 g Weiss cocoa butter
35 g 1/6 prepared jelly.
15 x 7cm diameter x 2 cm high tartlets
Almond cream with citrus
Cream the butter and peels, add in icing sugar and ground almond; stir and add in the eggs progressively, then the flour.
Short pastry
Soften the butter on a blender blade, add in the icing sugar, powdered vanilla, fine salt and vanilla.
Add the flour, strain and then cover with egg. Leave the dough in the fridge.
Line the moulds with short pastry to approx. 2.5 mm thick and garnish with the almond cream with citrus.
Bake for about 25 minutes at 150ºC.
Remove from the oven, cover the moulds with a little vanilla syrup, then return the tray to the silicon mat.
Strawberry & raspberry confit
Heat the fruit purées and glucose at 50ºC; pour in the pectin mixed with the sugar. Stir, then boil and strain over a cling film-covered tray.
Set aside in the cold. Remove from the mould before putting everything together. Butter the bases of the cooked tartlets.
Creamy Yuzu
Bring the purées, sugar, eggs and vanilla to the boil. Mix well while hot, adding in the covering, cocoa butter and jelly. Set aside at 4º C. Assemble rapidly and poach the strawberry confit in the tart moulds.
Assembly & finishing touches
Cover the tartlets and sprinkle with lemon yellow-coloured white chocolate.
