(This recipe appeared in the Summer 2021 issue of Pastry Arts Magazine)
Yield: 6 servings
Special Equipment: 1 stainless steel tart ring 8 1/2ʺ (22 cm) in diameter and 3/4ʺ (2 cm) in height; 1 stainless steel ring 3 1/2ʺ (9 cm) in diameter and 3/4ʺ (2 cm) in height
Pâte Sucrée (make the day before)
- 175 g unsalted butter, softened
- 45 g almond powder
- 120 g confectioners’ sugar, sifted
- Pinch of salt
- 290 g T55 flour
- 70 g egg, lightly beaten
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until softened.
- Meanwhile, in a bowl, combine the almond powder, the sifted confectioners’ sugar and the salt. Add almond mixture to the butter, mixing until homogenous. Add 1/3 of the egg and 1/3 of the flour. Mix for 1 minute, then repeat with the remaining 2/3 of each. Shape dough into a disc, wrap in plastic and allow to rest in refrigerator.
- 125 g unsalted butter, softened and cut into pieces
- 125 g confectioners’ sugar
- 15 g custard (cream) powder or cornstarch
- 160 g almond powder
- 90 g eggs, at room temperature, lightly beaten
- 15 g rum
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, then add the sifted confectioners’ sugar, custard powder (or cornstarch) and almond powder. Gradually add the lightly beaten eggs. When the mixture is smooth, mix in the rum.
- Put the cream in a piping bag and set aside in the refrigerator.
- ½ vanilla bean
- 50 g superfine granulated sugar
- 100 g water
- Slice the vanilla bean lengthwise. Scrape the vanilla bean seeds and add it to the sugar and water in a saucepan. Bring to a boil until the sugar dissolves. Cover and let it infuse for 30 minutes, then strain the syrup and set aside.
White Chocolate Almond Ganache
- 1 gelatin sheet, (2 g or 1 tsp gelatin powder)
- 360 g heavy cream, 35%
- 90 g white chocolate, finely chopped or melted
- 30 g almond milk
- Soak the gelatin sheet in a bowl of cold water for 20 minutes. (If you are using gelatin powder : in a bowl put the gelatin powder with 6 times its volume of cold water, then place it in the refrigerator 20 minutes before using it.)
- In a saucepan, bring half of the cream to a boil. Stir in the gelatin (squeeze out all the water if you used gelatin sheets). Then pour over the white chocolate one-third at a time, mixing to make an emulsion. Add the almond milk and the remaining cold liquid cream while mixing, being careful to not incorporate any air bubbles. Reserve in refrigerator.
- 200 g fresh raspberries
- 40 g lemon juice
- 100 g superfine granulated sugar
- In a saucepan, cook the raspberries, lemon juice and sugar for 5 minutes, stirring just to dissolve the sugar. Pass through a chinois and reserve in the refrigerator.
Assembly and Baking
- 330 g fresh raspberries
- 10 g confectioners’ sugar
- A few shiso leaves
- Butter the 8 1/2ʺ (22 cm) tart ring. Roll out the tart dough to a thickness of 3 mm, then cut out a circle 10ʺ (26 cm) in diameter and a strip 3/4ʺ (2 cm) wide. Press the dough into tart ring. Place a 3 1/2ʺ (9 cm) diameter ring in the center and press down to remove the circle of dough in the center. Place the strip of sweet dough around the middle circle, then trim away any excess dough. Refrigerate for 30 minutes.
- Preheat the oven to 350˚F (175˚C). Spread the Almond Cream over the dough. Bake for 20 minutes.
- Remove from the oven, soak with the syrup, then let cool before gently removing the ring.
- In the bowl of an electric mixer fitted with the whisk attachment, whip the White Chocolate Almond Ganache. Garnish the cooled tart with the whipped ganache and smooth the top. Place it in the refrigerator for 30 minutes before decorating the tart with fresh raspberries
- Arrange the raspberries upside down over the top, then sprinkle with confectioners’ sugar. Put the Raspberry Confit in a pastry bag and pipe it into the raspberries. Decorate the tart with a few shiso leaves.