Tuesday 18 January 2022


All recipes

Tarte Lyon Tokyo


  • Serves 6 people


1/ Ingredients


  • 1 large pomelo

2/ For the Pâte sucrée


  • 50 g butter
  • 1 g salt
  • 25 g almond paste
  • 10 g icing sugar
  • 15 g egg
  • 80 g flour

Soften the butter in the mixer, then add the salt and icing sugar. Add the eggs. Add the flour (sifted). Turn out onto a tray and set aside in the refrigerator. Roll out the dough to a thickness of 3 mm. Line a 22 cm diameter tart ring and prick the base with a fork. Bake the base blind at 155 °C for 12 to 15 mins.

3/ For the Croustillant


  • 60 g softened butter
  • 60 g brown sugar
  • 65 g flaked almonds
  • 65 g chopped hazelnuts
  • 25 g crushed pink praline
  • 9 g T55 flour

Roast the almonds and hazelnuts. Leave to cool. Incorporate the sugar into the softened butter. Add the dried fruit, the crushed praline and the flour. Mix together. Roll out the croustillant over the pâte sucrée base in the tart ring. Bake at 165 °C for 12 mins.

4/ For the pink praline mixture


  • 95 g cream
  • 30 g egg yolk
  • 10 g granulated sugar
  • 5 g pink praline powder
  • 10 g ground almonds
  • Strawberry red water-soluble colour as required

Mix together all the ingredients and whisk. Pour the mixture onto the cooked croustillant, keeping it in the ring. Bake at 165 °C for 20 mins. Leave to cool.

5/ For the pink praline nougatine


  • 45 g butter
  • 45 g granulated sugar
  • 15 g glucose syrup
  • 0.50 g pectin NH
  • 4 g pink praline powder
  • 50 g chopped almonds
  • Strawberry red water-soluble colour as required

Melt the butter with the glucose. Mix together the sugar and the pectin NH. Once the butter and glucose have melted, add the sugar/pectin. Mix well and bring to the boil. Add the dried fruit and colour. Use a rolling pin to roll out the mixture between two sheets, to the depth of the chopped almonds. Remove the 2nd sheet of baking parchment and bake in the oven for 150 °C for 12 to 14 mins. While still hot, cut out a circle 22 cm in diameter. Leave to cool flat.

6/ For the yuzu crémeux


  • 89 g yuzu purée
  • 96 g sugar
  • 11 g dessert gel
  • 3 g custard powder
  • 21 g egg yolk
  • 96 g egg
  • 124 g butter

Place the yuzu purée in a saucepan and heat to 45 °C. In a bowl, mix together the sugar, the custard powder and the dessert gel. Add the eggs and yolks, then beat vigorously. Pour the yuzu puree into the bowl a little at a time. Whisk well to prevent lumps. Transfer the mixture to the saucepan and boil for about 30 seconds. Leave the mixture to cool to 40-45 °C, add the butter in small pieces, then mix with a stick blender. Transfer the crémeux from the saucepan and cover the surface tightly with cling film. Cool in the refrigerator until completely cold.

7/ For the presentation

Peel the pomelo and separate the segments. Use a small knife to cut round your tart. Place the nougatine disc on your tart. Use a piping bag with a no. 14 plain nozzle to decorate with large dots of yuzu crémeux. Decorate your tart with a few pomelo segments. Chill in the refrigerator for at least 3 hours. Remove the tart 15-20 mins before serving.

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