Terrarium Tart by Gunawan Wu

Chef-Owner, Gazoz Café, Batam Island

Inspired by the quiet beauty of a self-contained ecosystem, this dessert reflects the balance found in nature. Layers of flavor and texture coexist beneath a clear sugar dome, inviting the guest to pause, observe and appreciate the structure before breaking it.

Yield: 6 individual tarts

Matcha-Pistachio Tart Shell

• 125 g all-purpose flour
• 10 g matcha powder
• 65 g super-fine granulated sugar
• 65 g unsalted butter, cold, cubed
• 20 g pistachios, finely ground
• 15 g hazelnuts, finely ground
• 1 g fine sea salt
• 25 g beaten whole eggs (approximately ½ an egg)

1. Place the flour, matcha powder, sugar, butter, pistachios, hazelnuts and salt in a food processor. Pulse until the mixture resembles coarse crumbs.
2. Add the egg and pulse just until the dough comes together.
3. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour.
4. Roll the dough to a thickness of 2 mm between sheets of parchment paper.
5. Line 6 tart rings with the dough, trimming any excess.
6. Refrigerate until firm before baking according to your standard tart shell procedure.
7. Allow shells to cool completely.

Blood Orange Curd

• 500 g blood orange purée
• 125 g super-fine granulated sugar
• 150 g whole eggs
• 5 g gelatin, bloomed in cold water
• 200 g unsalted butter, cubed

1. Place the blood orange purée in a medium saucepan and reduce over medium heat to 125 g.
2. Add the sugar and bring to a boil.
3. Temper the hot purée mixture into the eggs, then transfer the egg mixture back into the pot.
4. Cook the curd, whisking constantly, until it reaches 180°F (82°C).
5. Remove from the heat and stir in the bloomed gelatin until fully dissolved.
6. Cool the mixture to 140°F (60°C).
7. Add the butter and emulsify using an immersion blender until smooth.
8. Refrigerate until set.

Red Bean Crème Diplomat

• 3 egg yolks
• 25 g super-fine granulated sugar
• 10 g cornstarch
• 125 ml whole milk
• 125 g red bean paste
• 100 g heavy cream, cold

1. In a bowl, whisk together the egg yolks, sugar and cornstarch until smooth and pale.
2. In a saucepan, bring the milk and red bean paste to a boil.
3. Gradually whisk the hot milk mixture into the egg yolk mixture.
4. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened. The mixture will be at 180°F (82°C).
5. Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface, and allow to cool completely.
6. Whip the cream to firm peaks and gently fold into the cooled pastry cream.

Sugar Dome

• 300 g super-fine granulated sugar
• 200 g glucose syrup
• 75 g water

1. Stretch plastic wrap over the top of a heat-proof bowl, wrapping it 3-5 times.
2. Lightly oil the plastic wrap with pan spray and grease the inner bottom edge of a cake ring.
3. Combine the sugar, glucose syrup and water in a saucepan.
4. Cook to 302°F (150°C).
5. Remove from the heat and allow the sugar to cool to 248°F (120°C).
6. Pour the sugar directly onto the plastic wrap.
7. Using the cake ring, gently press down on the plastic wrap to form a dome and shape the sugar.
8. Hold the ring in place until the sugar has set.
9. Set the domes aside to cool completely before storing or using.

Lychee Jelly

• 250 g lychee purée
• 8 g gold gelatin leaves, bloomed in cold water

1. Heat the lychee purée until warm.
2. Add the bloomed gelatin and stir until fully dissolved.
3. Pour into a shallow container and refrigerate until set. Cut as desired.

Assembly

• Edible flowers and micro-herbs
• Freeze-dried mandarin segments
• Fresh plum slices

1. Pipe the blood orange curd into the prepared tart shells and allow to set.
2. Pipe the red bean crème diplomat over the curd.
3. Garnish with lychee jelly, edible flowers, micro-herbs, freeze-dried mandarin and fresh plum.
4. Cover each tart with a sugar dome just before service.

Photos by Richard Weinstein

(This recipe appeared in the Spring 2026 issue of Pastry Arts Magazine)