Yuzu meringue tartlet

Pastry recipe

Recipe for about 18 tertlets

Download the recipe
Yuzu meringue tartlet
Jean-Michel PERRUCHON

Jean-Michel PERRUCHON

Pastry Chef
Director of Bellouet Conseil Pastry School, Paris. 1978 - Started working as a pastry chef 1978 to 1989 - Perfected his skills at a number of pastry shops in France including Lenôtre and Fauchon...
  1. Almond shortbread

    Ingredients

    • Butter - 150 g
    • Salt - 6 g
    • Icing sugar - 110 g
    • Ground almonds - 40 g
    • Vanilla (powder) - 2 g
    • Flour T55 - 270 g
    • Egg - 55 g

    Crumble the butter, salt, icing sugar, ground almonds and vanilla powder, flour with the fingers until the mixture looks like breadcrumbs.

    Add the eggs and knead lightly.

    Stop kneading when the dough is smooth.

    Set aside in the refrigerator at 4 °C.

    Leave for 24 hours before use.

     

  2. Feuillantine crisp

    Ingredients

    • Feuilletine (caramelized dry crepe) - 60 g
    • Colza oil - 10 g
    • Milk chocolate cover - 60 g
    • Old style praline - 200 g

    Melt the milk chocolate couverture at 32 °C, then add the rest of the ingredients.

    Line each tartlet mould with 15 g.

     

     

  3. Yuzu cream

    Ingredients

    • Frozen fruit purée 100% : Yuzu - 160 g
    • Egg - 160 g
    • Caster sugar - 200 g
    • Butter - 260 g
    • Mass gelatin - 28 g

    In a saucepan, heat the yuzu juice, pour the juice over the egg and caster sugar mixture and cook at 85 °C.

    Remove from heat and allow to cool to 35 °C.

    Add the softened butter and the melted prepared gelatine and mix it all together.

    Set aside and refrigerate for one night.

    In this step

    PuréeSurgelée_Yuzu-RVB-150dpi-697x697
    Frozen fruit purées
  4. Special meringue

    Ingredients

    • Egg white - 135 g
    • Caster sugar - 70 g
    • Invert sugar - 70 g
    • Glucose - 60 g
    • Mass gelatin - 21 g

    Warm without excessively heating the inverted sugar, glucose, beat the egg whites with the sugar.

    Add the inverted sugar and glucose.

    Add the melted prepared gelatine.

     

  5. Preparation and finishing

    Roll out the pastry to 2 millimetres thick, line 7.5 cm diameter circles and leave to stand in the refrigerator for about 1 hour.

    Bake blind in a fan oven at 160°C for about 25 minutes.

    Garnish the tartlets with the feuillantine crisp then with yuzu cream.

    Place it all in the refrigerator for around 30 minutes.

    Use a turntable to finish the tartlets and add the special meringue.

Download this recipe

Download Download