(This recipe appeared in the Spring 2022 issue of Pastry Arts Magazine)
This refreshing tart combines a creamy whipped white chocolate yogurt ganache with tangy yuzu and a bright matcha almond cream. The finishing technique was created with a spackle knife instead of a piping bag, for a fresh take on a classic look.
Yield: 12 tarts
- 180 g egg yolks
- 150 g granulated sugar
- 125 g yuzu juice
- 4 g Meyer lemon zest (from 4 lemons)
- 100 g Isigny unsalted butter
- 2.5 g gelatin (200-bloom)
- In a saucepan, using an immersion blender, mix together the egg yolks, sugar, yuzu juice and zest. Bring to a boil on medium heat, stirring constantly.
- Remove from heat and add bloomed gelatin. Strain and mix in butter with an immersion blender.
- 50 g milk
- 400 g heavy cream #1, 36% fat, divided
- 20 g glucose
- 320 g Cacao Barry Zéphyr™ 34%
- 6 g gelatin, (200-bloom), bloomed
- 2 g salt
- 150 g Greek yogurt, full-fat
- Warm the milk and 200 g of the cream with the glucose.
- Pour over the Zéphyr™ chocolate, drained gelatin and salt, and blend with an immersion blender.
- Add the remaining 200 g of cream and the yogurt and blend again. Chill overnight.
- 240 g unsalted butter
- 160 g confectioners’ sugar
- 400 g T55 flour
- 60 g almond flour (American Almond)
- 4 g salt
- 80 g whole eggs
- Rub all ingredients except the eggs together.
- Add the eggs and mix until combined. Chill.
Matcha Almond Cream
- 300 g unsalted butter
- 300 g granulated sugar
- 300 g whole eggs
- 300 g almond flour (American Almond)
- 30 g cake flour
- 9 g matcha
- Gently cream the butter and sugar.
- Add all remaining ingredients and mix until just combined.
- Blind-bake the tart shell, then bake until almost golden.
- Pipe the Matcha Almond Cream halfway up the tart shell, then bake again.
- Egg-wash twice, and place back in oven to set.
- Pipe the Yogurt Cream and Yuzu Curd in alternating strips, then smooth. Freeze.
- Using a spackle knife, deposit the Yogurt Cream onto the tart in four rows.
- Add a small amount of Yuzu Curd, then deposit four more rows. Continue the process, ending with straight Yuzu Curd, creating an ombre effect.