150 g butter
100 g icing sugar
40 g almond powder
1 whole egg (50 g)
2 g sea salt (about 1 teaspoon)
300 g flour type 55
Total weight: 642 g
Step
Use the paddle attachment to mix the butter, icing sugar and
almond powder. Add the whole egg, then the sea salt, and finally
the flour. Knead lightly, then refrigerate the dough for around
1 hour before use. Roll the sweet pastry out to a thickness
of 3 mm and use it to line stainless steel tart ring 18 cm in
diameter and 2 cm high. Leave to rest in the refrigerator again
for around 30 minutes, then bake blind for around 30 minutes
in a convection oven at 170°C. Set aside until you are ready to
fill the cake.
2. YUZU CREAM
Ingredients
60 g Yuzu juice
1 whole egg (50 g)
65 g caster sugar
85 g butter
Total weight: 260 g
Step
In a saucepan, heat the Yuzu juice, then pour the juice into
the mixture of egg and caster sugar and cook at 85°C (before
boiling). Take the mixture off the heat and allow it to cool to
35°C, then add the softened butter and blend. Refrigerate
overnight.
3. COINTREAU® CREAM
Ingredients
120 g full fat milk
2 egg yolks (40 g)
25 g caster sugar
15 g corn flour
15 g butter
2 gelatine leaves (4 g) 200 bloom
95 g whipped cream
30 g Cointreau® 40% vol.
Total weight: 344 g
Step
Into stainless steel, beat together the egg yolks, caster sugar
and corn flour until light and fluffy. Bring the milk to the boil,
pour it over the mixture and cook like a confectioner’s custard.
Take off the heat and add the butter and gelatine previously
softened in cold water and drained. Cool the mixture to 30°C.
Beat the cream until smooth, then add the Cointreau® and
lastly the whipped cream. Place the Cointreau® cream in cake
ring 18 cm in diameter and 2 cm high. Leave to set in the freezer
before the finishing stage.
4. NEUTRAL ICING
Ingredients
45 g caster sugar
30 g glucose
20 g water
1 gelatine leave (2 g) 200 blooms
1 teanspoon of lemon juice (3 g)
Total weight: 100 g
Step
In a saucepan, boil water, sugar and glucose. Add gelatine
previously softened in cold water and drained, then the lemon
juice. Stir well and leave to cool to 40°C.
5. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Fill the precooked tart base with the yuzu cream and refrigerate.
Remove the disc of Cointreau® cream from it mould and spray
with the neutral icing. Place the sprayed disc on the filled tart.
Decorate with little dots of neutral yellow glaze.
