FOR THIS RECIPE
- For 15 individual tarts (diameter: 8 cm).
1/ Pâte sablée
- 240 g slightly salted butter, softened
- 90 g egg
- 160 g icing sugar
- 55 g ground almonds
- 450 g type 55 flour
- 2 g Vanilla essence
Mix all the ingredients together, except the flour.
Add the flour last.
Mix very little.
Line the tart tins (8 cm diameter)
Bake blind at 150 °C for 20 mins.
2/ Citrus frangipane
- 95 g butter
- 80 g sugar
- 92 g ground almonds
- 65 g eggs
- 25 g maizena
- 150 g plain crème pâtissière* (see recipe at bottom of page)
- 2 g lemon zest
- 2 g orange zest
- 50 g wild Kochi yuzu
Beat the softened butter together with the sugar and ground almonds.
Add the eggs a little at a time.
Add the crème pâtissière to the above mixture.
Then add the maizena, followed by the citrus zest.
3/ Crème pâtissière (plain)*
- 125 g milk
- 1 whole egg
- 40 g sugar
- 22 g custard powder or maizena
Pipe 25 g of frangipane into each tart base.
Then arrange cubes of candied lemon and orange on top (rinsed in hot water first).
Bake for a further 15 to 20 mins at 155 °C.
4/ Citrus Chantilly
- 125 g mascarpone
- 375 g cream
- 60 g sugar
- 4 g gelatine, softened in:
- 20 g water
- 1 g orange zest
- 1 g lime zest
Mix the mascarpone, cream and sugar together with the citrus zest.
Take about 120 g to 150 g of that liquid and heat in the microwave to melt the gelatine/water mix into it.
Incorporate back into the first mixture using a stick blender.
5/ Assembling the tartlet
Whip up the Chantilly and pipe dots into the tartlet case.
Next arrange the citrus segments on top.
Spray with glaze – either plain or flavoured with yuzu juice (5%).
Decorate with orange and lime zest.
OUR SMALL STEPS
After the Pic house, the George V hotel and the Taillevent in Paris, the 2018 French Dessert Champion François Josse becomes pastry chef at the Margaret-Hôtel Chouleur in Nîmes.
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The Charles Proust Relais Desserts Competition will take place in 2022. It will be held in Paris on Sunday 18th of September. Find here the rules and the registration form.