Summer berry tart

Pastry recipe

For 24 portions

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Summer berry tart
Guillaume Marchand

Guillaume Marchand

Pastry Chef
Hailing from France, head pastry chef at The Ritz-Carlton, Dubai International Financial Centre (DIFC) Guillaume Marchand is a true Ritz-Carlton veteran with almost ten years of luxury hospitality exp...
  1. Sweet dough

    Ingredients

    • Flour T45 - 490g
    • Flour T55 - 140g
    • Butter - 410g
    • Egg - 2
    • Sugar - 200g

    Mix the butter and sugar.
    Add the egg and the flour.
    Keep in fridge for 2 hours. Spread for tart shell.
    Bake it at 180°C. 

  2. Raspberry chocolate ganache

    Ingredients

    • Frozen fruit purée 100% : Raspberry - 350g
    • Whipped cream - 300g
    • Invert sugar - 40g
    • Butter - 50g
    • Dark Chocolate 62% - 600g

    Boil the cream pour on top of chocolate, add the puree and invert sugar. 

    In this step

  3. Lemon curd

    Ingredients

    • Frozen fruit purée 100% : Lemon - 300g
    • Water - 300g
    • Egg - 200g
    • Sugar - 300g
    • Maizena® - 60g
    • Butter - 160g
    • Gelatine (sheet) - 2

    Proceed as pastry cream, add the butter at 42°C and barmix.
    Fill small dome insert silicon and freeze it.

    In this step

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    Frozen fruit purées
  4. Strawberry mousse

    Ingredients

    • Frozen fruit purée 100%: Strawberry - 500g
    • Gelatine (sheet) - 6
    • Italian meringue - 175g
    • Whipped cream - 250g
    • Water - 70g
    • Egg white - 170g
    • Sugar - 315g

    Add the gelatin to the strawberry puree >60°C, let it cooling down.
    Add half of whipped cream, the Italian meringue and the rest of cream. 

    In this step

  5. Almond chocolate coating

    Ingredients

    • Oil - 100g
    • Milk chocolate 40% - 350g
    • Almond sliced (batonnet) - 90g

    Melt the chocolate and the oil on water bath.
    Add the toasted almond.
    Glaze at 40°C. 

  6. Assembly

    Garnish raspberry ganache inside baked tart.
    Stick together 2 domes of strawberry mousse with lemon insert, dip in almond chocolate coating and dispose it on top of the tart.

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