White chocolate and raspberry tart

Sour raspberry gel, white chocolate mousse, mirror glaze, raspberry rose curd and 5cm sable tart shells

Makes: 15 completed tarts  I  Duration: 2hrs

Method

Sable pastry tart shells

  • For the tart shells, preheat the oven to 180 degrees celsius. 

  • In a stand mixer bowl fitted with a paddle attachment, beat the room temperature butter for 10-15 minutes or until light and fluffy.

  • Meanwhile, combine the almond meal, potato starch, plain flour and salt in a medium bowl. Set aside.

  • Add the icing sugar into the butter mix. Beat for a further 2 minutes.

  • Reduce the speed and add in the eggs one at a time, beating well after each addition. Increase the speed and beat for 2 minutes.

  • Reduce the speed to low and gradually add in the dry ingredients. Mix until well combined.

  • Divide the dough in two and wrap in cling film, set aside the discs in the freezer for 1hr.

  • Lightly spray 5cm diameter tart rings or cases with cooking spray, whipping off the excess oil.

  • Portion the chilled pastry dough into golf ball sized balls. Press the ball into the prepared tart cases, using your fingertips to push out the pastry to make a thin layer. Cut off excess pastry and repeat for the rest of the tart rings. 

  • Chill the pastry in the freezer for 30 minutes.

  • Blind bake the pastry for 10-12 minutes. 

  • Remove the baking beans and bake for a further 5 minutes or until golden and crsip.

  • Remove from the oven and lightly dust with mycro cocoa butter and set aside to chill.

Sour raspberry gel insert

  • Pour the raspberry puree into a small saucepan over medium to low heat. 

  • In a separate bowl, mix together the sugar and agar agar. Add the mix into the puree along with the lemon juice.

  • Bring the mixture to a boil and boil for 2 minutes to activate the agar agar.

  • Remove from the heat and pour the mixture onto a baking tray to cool down and set to a jelly consistency.

  • Once the jelly has set transfer the mixture into a tall plastic jug. Using a stick blender, blend until a smooth gel consistency is achieved.

  • Transfer the gel into a piping bag.

  • Pipe the gel into 3cm in diameter half sphere silicone moulds and set aside in the freezer to set until hard or over night.

Raspberry rose curd

  • Pour the raspberry puree into a medium sized saucepan bring to a simmer over medium to low heat.

  • Meanwhile, beat the egg yolk, whole eggs and sugar together until frothy.

  • Gradually add in the hot puree mix into the beaten eggs. Pour the mixture back onto the heat and cook until the mixture thickens.

  • Remove from the heat and add in the bloomed gelatine. 

  • Add in the butter in 3 stages, using a stick blender to emulsify until smooth.

  • Add in the rose water and mix until well combined.

  • Pour the curd into a tray and set aside in the freezer or fridge to cool down and set.

  • Once the curd has set, transfer the curd into a piping bag.

White chocolate mousse 

  • Beat the sugar and egg yolks together until frothy. 

  • In a saucepan bring the milk to a simmer.

  • Gradually add the hot milk mixture into the egg and return the mix to the saucepan over medium to low heat. 

  • Cook until it slightly thickens. Remove from the heat and add in the gelatine.

  • Pour the mix into the white chocolate and using a stick blender, blend until well combined.

  • Cool the mixture over an ice bath until cold.

  • Fold in the semi whipped cream in 3 stages until well incorporated.

  • Pour the mixture into 2 piping bags.

 

White chocolate mirror glaze

  • Bring water, sugar and glucose to a boil over medium heat.​

  • Meanwhile heat the condensed milk in the microwave for 30 seconds, keep warm.

  • Once the sugar mixture has come to a boil. Remove from the heat add in the warm condensed milk.

  • Add in the bloomed gelatine. Pour the mix over the chocolate and using a stick blender, blend until well incorporated.

  • Add just enough titanium dioxide to make a white coloured glaze. Emulsify using a stick blender until well combined.

  • Cover the surface of the glaze with cling film, set aside.

Assembly

  • Pipe the white chocolate mousse into "Globe silicon mould 20mm H'45mm diameter", or 4.5cm half sphere silicone moulds. Pipe just enough to cover the sides of the mould.

  • Assemble a frozen raspberry gel insert at the centre of the mousse.

  • Cover the gel with more mousse and level off the tops. Cover with a sheet of baking paper and set in the freezer until frozen for 6-8hrs or overnight.

  • Pipe the raspberry rose curd into the baked tart shells. Level off the tops and remove excess curd to make a flat top, refrigerate for 20 minutes.

  • Demould the frozen mousses and assemble onto a baking wrack on top of a baking tray.

  • Bring the glaze to 35 degrees, emulsifying using a stick blender to remove any air bubbles.

  • Gently pour the glaze on top of the mousses and allow the excess glaze to drip off.

  • Transfer the glazed moussed on top of the raspberry curd tart close to the right hand side of the tart.

  • Garnish the gap of the tart with 5 raspberry halves, with a gentle sprinkle of pistachios and a skirting of pistachios around the mousse.

  • Gently apply a touch of edible gold leaf. Defrost the tarts in the fridge for 20 minutes before serving.

  • Lasts 3 days as a completed tart.

Ingredients

 

Sable pastry tart shell

  • 55g almond meal

  • 95g potato starch

  • 340g plain flour

  • 4g salt

  • 170g icing sugar

  • 180g butter, room temp

  • 2 eggs

  • cocoa butter powder, for dusting

Sour raspberry gel insert

  • 250g raspberry puree

  • 90g caster sugar

  • 3g agar agar

  • 1 lemon, juiced

Raspberry rose curd

  • 60g yolks

  • 80g whole eggs

  • 60g caster sugar

  • 200g raspberry puree

  • 1 tsp rose water

  • 1 gold leaf gelatine, bloomed 

  • 80g butter

White chocolate mousse

  • 325g semi whipped cream

  • 190g milk

  • 20g caster sugar

  • 70g yolks

  • 100g white chocolate

  • 2 gold leaf gelatine, bloomed

White chocolate mirror glaze

  • 100g water

  • 195g caster sugar

  • 195g glucose syrup

  • 130g condensed milk

  • 3 gold leaf gelatine, bloomed

  • 195g white chocolate

  • Titanium dioxide, QS

Garnish

  • 1/2 cup pistachio kernels, toasted and crushed

  • 2 punnets raspberries, halved

  • Edible gold leaf, optional

Ingredients

 

Sable pastry tart shell

  • 55g almond meal

  • 95g potato starch

  • 340g plain flour

  • 4g salt

  • 170g icing sugar

  • 180g butter, room temp

  • 2 eggs

  • cocoa butter powder, for dusting

Sour raspberry gel insert

  • 250g raspberry puree

  • 90g caster sugar

  • 3g agar agar

  • 1 lemon, juiced

Raspberry rose curd

  • 60g yolks

  • 80g whole eggs

  • 60g caster sugar

  • 200g raspberry puree

  • 1 tsp rose water

  • 1 gold leaf gelatine, bloomed 

  • 80g butter

White chocolate mousse

  • 325g semi whipped cream

  • 190g milk

  • 20g caster sugar

  • 70g yolks

  • 100g white chocolate

  • 2 gold leaf gelatine, bloomed

White chocolate mirror glaze

  • 100g water

  • 195g caster sugar

  • 195g glucose syrup

  • 130g condensed milk

  • 3 gold leaf gelatine, bloomed

  • 195g white chocolate

  • Titanium dioxide, QS

Garnish

  • 1/2 cup pistachio kernels, toasted and crushed

  • 2 punnets raspberries, halved

  • Edible gold leaf, optional

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