Clementine Vanilla Tartlet

Pastry recipe

For 10 tartlets

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Clementine Vanilla Tartlet
Yann Brys

Yann Brys

Pastry Chef
YANN BRYS AN AMAZING CAREER AS A PATISSERIE CHEF Yann discovered a passion for patisserie at a very early age. Even as a young lad, this highly talented patisserie chef helped his mother to make cakes...
  1. Sweet Pastry

    Ingredients

    • Butter - 180g
    • Flour T55 - 240g
    • Egg - 45g
    • Icing sugar - 52g
    • Almond powder - 52g
    • Fine salt - 0,5g
    • Caster sugar - 57g

    Combine the flour and butter, add the TPT, salt and caster sugar.
    Add the eggs and mix slightly, knead with the palm of your hand and leave to set at 4°C.
    Knead slightly and roll it out to a 3-mm thickness, line a 8x8 cm ring and prebake.

  2. Almond Sponge

    Ingredients

    • Almond paste - 135g
    • Egg - 70g
    • Clementine (zest) - 1
    • Cornstarch - 10g
    • Egg white - 30g
    • Caster sugar - 7g
    • Butter - 15g

    With a food processor, soften the almond paste with the eggs and add the lemon zest. Add the starch.
    Whisk the egg whites with the sugar and add them to the first mixture.
    Melt the room-temperature butter and add it to the main mixture.
    Pipe into pre-baked tartlet shells (20 g per tartlet).

  3. Clementine Jelly

    Ingredients

    • Frozen fruit purée, sugar added : Apricot - 50g
    • Frozen fruit purée 100% : Bergamot - 12g
    • Frozen fruit purée 100% : PGI Corsican Clementine - 137g
    • Caster sugar - 40g
    • Gelatin (powder) - 3g
    • Water - 21g
    • Agar agar - 3g

    Heat the purées, add the sugar mixed with the agar. Bring to a boil and pour it over the bloomed gelatine. Pour into a 33 x 11 frame and set aside at 4°C.
    Cut into 5-cm discs and place them into 7-cm moulds.

    In this step

  4. Orange and Clementine Marmalade

    Ingredients

    • Frozen fruit purée 100% : PGI Corsican Clementine - 50g
    • Caster sugar - 50g
    • Clementine - 125g
    • Orange - 25g
    • Water
    • Fine salt - 6g
    • Citric acid - 1g

    Without peeling them, cut the washed fruits into chunks. Put them in a pot and cover with cold water. Bring to a boil and strain.
    Rinse in cold water, put it back in the pot, cover with cold water and add the salt. Bring to a boil and strain. Rinse in cold water and add the juices. Bring to a simmer and cook for about 10 min.
    Strain and rinse to stop the cooking. Blend in a food processor with the caster sugar and citric acid. Keep in the fridge. Coat the surface of the sponge with it (14g. per tartlet).

    In this step

  5. Tangy Clementine Coulis

    Ingredients

    • Frozen fruit purée 100% : PGI Corsican Clementine - 200g
    • Frozen fruit purée 100% : Bergamot - 50g
    • Caster sugar - 30g
    • Pectin NH 325 - 4g

    Heat the purées, add the sugar mixed with the pectin and simmer.
    Chill and blend.
    Fill the tartlet shells with 20g each.

    In this step

  6. Vanilla and Bloom Orange Water Crémeux

    Ingredients

    • Whole milk - 140g
    • Liquid cream - 140g
    • Tahiti vanilla (pod) - 1,5
    • Egg yolk - 40g
    • Gelatin (powder) - 3g
    • Water - 21g
    • White chocolate (cover) - 150g
    • Orange blossom water - 6g

    Heat the cream with the milk, add the scraped vanilla and leave to infuse for 4 min.
    Mix the egg yolks with the caster sugar until pale, pour it over the hot cream and cook to 85°C.
    Pour it over the bloomed gelatine and ivory couverture.
    Blend, add the bloom orange water, cool down to 30°C and pour 25 g into silikomart moulds.
    Set the remaining mixture aside and fill the tartlets to the surface with 25 g of crémeux.

  7. Garnish

    8 x 8 cm white chocolate squares and white chocolate petals rolled around a 3-cm tube.

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