MODERN TART
Clare Constance
Time of realization: 5 hours + freezing times
Sablè pasta (leftover dose used for a 21 cm mold)
150 g of butter
250 g of plain flour 00 W150-160
1 g of vanilla bean
7 g grated lemon peel (the recipe calls for 2 g of lemon and 2 g of orange peel, but I only needed lemon)
2,5 g of fine salt
45 g of yolks
100 g of icing sugar
For 180 g of pasteurized base
50 g of yolks
100 g of sugar
30 g of water
½ vanilla pod
For the cream
250 of fresh cream
250 g of mascarpone
180 g of pasteurized base
6 g of gelatin already soaked and squeezed
Foamy chocolate ganache (being a surplus, the doses are obviously for a greater quantity than what you see in the picture)
385 g of cream
450 g 40% milk chocolate
290 g of semi-whipped cream
10 g of granular gelatin (I 10 g of that in sheets) + 50 g of water
Flourless chocolate cookie (being a surplus, the doses are obviously for a greater quantity than what you see in the picture)
85 g of egg whites
80 g of 70% dark chocolate
40 g of liquid butter (or clarified butter)
35 g of yolks
20 g of sugar
Strawberry Gelee (being a leftover. the doses are obviously for a larger quantity than what you see in the picture)
200 g of strawberry puree (fresh strawberries blended and filtered)
90 g of sugar
9,5 g of gelatine sheets
30 g of dextrose
6 g of lemon juice
Method
Sablè pasta
With your fingers or a mixer, sand the butter with the flour (i.e. create crumbs similar to sand), the aromas and the salt, add the egg yolks and then the icing sugar. Knead until you get a homogeneous mixture, it has a fantastic plasticine-like consistency. Let it rest in the fridge for at least 2 hours.
With the help of a little flour, roll out the pastry in a single circle directly on the parchment paper, so as not to have to move it to avoid ruining the shape. Cup with a ring or cake pan of about 21 cm, and in the center make a hole with a smaller ring, so as to form a wheel. Put in the freezer for about 15-20 minutes. So the shortcrust pastry keeps its shape better during cooking.
In the meantime, heat the oven to 150-160 ° C if ventilated, 170-185 ° C if static.
After resting in the freezer, cook for about 20 minutes or until golden brown, allow to cool before using.
Tiramisu cream (being a leftover, the doses are obviously for a larger quantity than that used in the photo)
For 180 g of pasteurized base
In a saucepan, bring water and sugar to 121 ° C, stirring.
Add the semi-whipped egg yolks with the vanilla seeds.
For the cream
Whip the cream. Dissolve the soft gelatin in the still hot pasteurized base, add the mascarpone and gently whipped cream. You can temporarily put it in the fridge.
Fill a pastry bag with the tiramisu cream. I didn't use any nozzle but simply cut the tip of the piping bag to get a smooth hole, then filled the silicone molds from quenelle. I covered with plastic wrap, placed on a cardboard pastry tray and put to freeze.
Foamy chocolate ganache
Soak the gelatine with the indicated water and heat it just in the microwave. Melt the chocolate at 45 degrees.
Boil 385 g of cream and add the gelatin. Pour the cream over the chocolate 3 times and go to the mixer. Add the semi-whipped cream. Fill a pastry bag with the ganache. I did not use any nozzle but simply cut the tip of the piping bag to obtain a smooth hole, then I filled the Globe silicone molds by Silikomart. I covered with plastic wrap, placed on a cardboard pastry tray and put to freeze.
Flourless chocolate cookie
Melt the chocolate in the microwave at a power of 360/500 W, stirring occasionally.
When it reaches 45/50 ° C, add the butter and mix with a whisk. Gradually add the already mixed egg yolks. Start beating the egg whites, when they begin to foam add the sugar one tablespoon at a time and whip until you get a shiny meringue.
Combine the two compounds, stirring gently so as not to dismantle the egg whites. Spread the mixture on parchment paper to a height of 1/2 cm. Bake at 160 ° C for 5 minutes, allow to cool and cut into the desired shape. I made some cubes.
Strawberry jelly
Soak the gelatine in cold water, heat half the strawberry puree and add the sugar, dextrose and softened and squeezed gelatin.
Stir and add the remaining puree and lemon juice.
Pour into a mold at a height of about 1,5 cm and freeze. Dice.
Composition
I sprinkled the sablè ring with icing sugar, placed the tiramisu cream and chocolate ganache still frozen on top and at regular intervals, then I decorated with diced geleè, chocolate biscuit and slices of freshly cut raspberries and dried.
