180 g butter
120 g icing sugar
40 g ground almonds
60 g whole eggs
3 g Guérande sea salt
300 g flour type 55
80 g fine wheat
Total weight: 783 g
Step
Use the paddle attachment to mix the butter, icing sugar and
ground almonds. Add the whole eggs, then the sea salt, and
finally the two types of 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
rings 18 cm in diameter and 2 cm high. Leave to rest in the
refrigerator again, 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
0 g Yuzu juice
6 g Yuzu powder
160 g whole eggs
200 g caster sugar
260 g butter
Total weight: 786 g
Step
In a saucepan, heat the Yuzu juice and Yuzu powder, then pour
the juice into the mixture of egg and caster sugar and cook at
85°C. 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
360 g full fat milk
80 g egg yolks
80 g caster sugar
40 g pastry cream powder
20 g Mycryo® cocoa butter
42 g gelatine
(6 g of 200 bloom gelatine and 36 g water)
280 g whipped cream
60 g Cointreau® 60%
Total weight: 962 g
Step
Beat together the egg yolks, caster sugar and pastry cream
powder 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 Mycryo® cocoa butter and gelatine. 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 rings 18 cm in diameter and 2 cm high. Leave to
set in the freezer before the assembly and finishing stage.
4. IVORY CHOCOLATE SPRAY
Ingredients
200 g of ivory chocolate
100 g cocoa butter
Total weight: 300 g
Step
Melt the ivory chocolate and cocoa butter in the microwave.
Set aside to use at around 30°C with a spray gun.
5. ASSEMBLY & FINISHING
Ingredients
No ingredients.
Step
Fill the precooked tart bases with the yuzu cream and
refrigerate. Remove the discs of Cointreau® cream from
their moulds and spray with the ivory chocolate spray.
Place the sprayed discs on the filled tarts. Decorate
with little dots of neutral yellow glaze.
INDIVIDUAL YUZU AND COINTREAU TART
Ingredients
Recipe for 10 individual tartlets 7 cm in diameter and 1.5 cm high (around 110 g).
Step
1. Sweet pastry:
Roll the sweet pastry out to a thickness of 3 mm and use it to line stainless steel tartlet rings 7 cm in diameter and 2 cm high.
2. Yuzu cream:
Divide the recipe in half.
3. Cointreau® cream :
Divide the recipe in half. Place the Cointreau® cream in cake rings 7 cm in diameter and 1.5 cm high. Leave to set in the freezer before the assembly and finishing stage.
Same decoration.
