(This recipe appeared in the Winter 2022 issue of Pastry Arts Magazine)
My idea for this tart was to create a maximum of textures in the mouth. Its form is tall, with eye-catching color so that it stands out in the display case. The flavors— red fruits and vanilla – are very classic, but the different textures allow a perfect balance. Be careful when making the whipped ganache – make sure to whip the cream at low speed, and finish the ganache by whisking it by hand, to control the texture.
Yield: 12 tarts
- 250 g unsalted butter
- 250 g confectioners’ sugar
- 400 g T55 flour
- 100 g almond powder
- 4 g vanilla powder
- 5 g salt
- 100 g eggs
- Mix the butter with the sugar, and then the remaining ingredients to form a dough.
- Roll out the dough and shape into tart rings. Bake at 300˚F (150˚C) until just lightly browned. Cool.
Vanilla Whipped Ganache
- 588 g heavy cream
- 5 vanilla beans, split and scraped
- 256 g white chocolate, melted Clement: do you mean Valrhona Ivoire?
- 63 g gelatin mass
- 588 g cold heavy cream
- Heat the 588 g of cream with the vanilla until scalding. Pour onto the melted chocolate and mix using a mixer. Add the gelatin mass and continue to mix until you obtain a supple and shiny texture. Add the 588 g cold cream. Allow to set in the refrigerator overnight.
- Using a handheld whisk, whip to a soft whipped texture.
- 2244 g whole milk
- 4.5 vanilla beans, split and scraped
- 448.8 g granulated sugar
- 112.2 g cornstarch
- 112.2 g T55 flour
- 269.3 g egg yolks
- In a saucepan, bring the milk and vanilla beans to a boil.
- Mix together the sugar, cornstarch, flour and egg yolks. Whisk some of the hot milk into the yolk mixture and then whisk this into the remaining hot milk. Place over heat and, whisking constantly, bring to a boil. Cook for 2 minutes, whisking. Remove the vanilla beans and cover surface of custard with plastic wrap. Cool completely and refrigerate until ready to use.
- 5 g agar agar
- 7 g pectin
- 23 g dextrose
- 20 g granulated sugar
- 500 g strawberry puree
- Mix together the agar, pectin, dextrose and sugar. Heat the strawberry puree up to 104˚F (40˚C). Add mixed sugar with pectin, agar-agar and bring to a boil. Store in the refrigerator. 2. Once cold, mix with immersion blender. Pipe 40 g in each mold and freeze.
- 383 g strawberry puree
- 76 g granulated sugar
- 27 g vegetable gelling agent
- Heat puree and combine with sugar and gelling agent, stirring until dissolved.
- Fresh raspberries
- Sorrel flowers
- Gold leaf
- White chocolate feather brushed with gold
- Pipe the pastry cream in the base of the tart, glaze the strawberry confit with the vegetable gelée, then pipe 5 points of vanilla whipped ganache around the edge with a #12 tip and 1 on top of the confit. Add 5 fresh raspberries in between each dollop, then garnish with 2 sorrel flowers, silver leaf and a white chocolate feather.
*Photos by Marina Clement Goyffon
About Clement Goyffon
Clement Goyffon is the Executive Pastry Chef of ONE65, San Francisco, CA. He described his signature style as modern and focused on a product. He gets inspiration for his new recipes from his surroundings and from the different cultures he sees during his travels.