Raspberry and Lemon Yuzu tart

Pastry recipe

For 8 tarts diameter 18cm.

Download the recipe
Raspberry and Lemon Yuzu tart
Jean-Thomas Schneider

Jean-Thomas Schneider

Pastry World Champion 2017 / Ice-cream World Champion 2018 / Ice-cream Meilleur Ouvrier de France 2019
Jean-Thomas has been dedicated to confectionery, an all-consuming passion, for 20 years and worked in many great starred restaurants: l’Arnsbourg, l’Espérance, le Relais Bernard Loiseau, l’Hôtel Georg...
  1. Shortcrust pastry

    Ingredients

    • Butter 82% fat - 215g
    • Icing sugar - 135g
    • Fine salt - 2g
    • Almond powder - 45g
    • Egg - 70g
    • Strong flour, type 45 - 360g

    Mix butter, icing sugar, salt and powered almonds.

    Add eggs then flour.

    Roll out and bake.

    Baking time 30mn at 130°C.

     

    Total weight: 827g

     

  2. Raspberry cream

    Ingredients

    • Frozen fruit purée 100% : Raspberry - 450g
    • Sugar - 30g
    • Pectin NH 325 - 10,5g
    • Glucose powder DE 40 - 75g
    • Butter 82% fat - 75g

    Mix sugar, pectin and glucose.

    Add raspberry purée.

    Bring to the boil.

    Add butter.

    Blend.

    Pour 80g per tart.

     

    Total weight: 640,5g

    In this step

  3. Raspberry mousse

    Ingredients

    • Raspberry cremeux - 240g
    • UHT cream 35% fat - 120g

    Smooth raspberry cream.

    Beat and add cream.

     

    Total weight: 360g

  4. Lime crème brûlée

    Ingredients

    • UHT cream 35% fat - 180g
    • Sugar - 21g
    • Carrageenans iota - 0,9g
    • Lime (zest) - 1,8g
    • Egg yolk - 30g

    Mix sugar and Iota carrageenan.

    Add cream and 0,9g of lime zest.

    Bring to the boil.

    Add egg yolk.

    Blend.

    Strain.

    Add 0,9g of lime zest.

    Pour 50g per circle diameter 12cm.

     

    Total weight: 233,7g

  5. Raspberry icing

    Ingredients

    • Frozen fruit purée 100% : Raspberry - 80g
    • topping neutral - 500g

    Melt neutral glaze with raspberry purée.

    Use at 35/45°C.

     

    Total weight: 580g

    In this step

  6. Mango jelly

    Ingredients

    • Frozen fruit purée 100% : Mango - 444g
    • Frozen fruit purée 100% : Lime - 36g
    • Sugar - 24g
    • Glucose powder DE 40 - 96g
    • Pectin NH 325 - 6g

    Mix fruit purées.

    Mix sugar, glucose and pectin, then add to fruit purées.

    Bring to the boil.

    Blend.

     

    Total weight: 606g

    In this step

    PuréeSurgelée_Mangue-RVB-150dpi-697x697
    Frozen fruit purées
    PuréeSurgelée_Citronvert-RVB-150dpi-697x697
    Frozen fruit purées
  7. Prepared gelatin

    Ingredients

    • Prepared fish gelatine powder, 200 bloom - 10g
    • Water - 70g

    Mix gelatin and water.

    Bloom for 1 hour.

    Melt at 45/50°C.

    Keep refrigerated.

    Storage 2 - 3 days, can be frozen.

     

    Total weight: 80g

  8. Glaze

    Ingredients

    • Egg yolk - 40g
    • Egg white - 10g
    • UHT cream 35% fat - 10g

    Mix all ingredients.

    Apply to the bases halfway through baking.

    Finish baking in the oven.

     

    Total weight: 60g

  9. Choux pastry sponge

    Ingredients

    • Milk 3.6% fat - 140g
    • Butter 82% fat - 100g
    • flour T45 - 140g
    • Egg yolk - 170g
    • Egg - 100g
    • Egg white - 250g
    • Sugar - 120g

    Bring to the boil milk and butter.

    Add flour away from the heat source.

    Add egg yolk.

    Add whole eggs.

    Mix.

    Beat white egg with sugar.

    Fold together the two mixtures.

    Spread onto a 60 x40 tray.

    Bake 10mn at 170°C.

    On leaving the oven, film until cooled.

     

    Total weight: 1020g

     

  10. Mango-yuzu coulis

    Ingredients

    • Frozen fruit purée 100% : Mango - 140g
    • Frozen fruit purée 100% : Yuzu - 60g
    • Glucose powder DE 40 - 40g
    • Xantan gum - 1g

    Mix glucose and xanthan gum.

    Add to fruit purées.

    Blend.

     

    Total weight: 241g

    In this step

    PuréeSurgelée_Mangue-RVB-150dpi-697x697
    Frozen fruit purées
    PuréeSurgelée_Yuzu-RVB-150dpi-697x697
    Frozen fruit purées
  11. Yuzu meringue

    Ingredients

    • Frozen fruit purée 100% : Yuzu - 100g
    • Egg white (powder) - 8g
    • Sugar - 80g
    • Maltodextrine DE16 - 80g

    Mix and beat all ingredients.

    Pipe out.

    Bake 60mn at 100°C.

     

    Total weight: 268g

    In this step

    PuréeSurgelée_Yuzu-RVB-150dpi-697x697
    Frozen fruit purées
  12. Preparation and finishing

    Decorate the yuzu mousse with fresh raspberries, yuzu meringue some cress and pansy flowers.

    On top, finish with a few drops of mango-yuzu coulis.

    Assembly and finishing

    Preparation and finishing

Download this recipe

Download Download