Sudachi Tart
White Chocolate Mousse, Raspberry, Lime
Pastry Chef Kriss Harvey of The Bazaar by José Andrés | Los Angeles
Yield: 24 tarts
Adapted by StarChefs | June 2017
INGREDIENTS
Pâte Sucrée:
1 kilogram salted butter, room temperature
500 grams icing sugar
300 grams eggs
2 kilograms cake flour
20 grams sea salt
Sudachi Tart Filling:
300 grams sudachi juice
400 grams sugar
8 eggs
4 egg yolks
20 grams lime zest
Raspberry Coulis:
820 grams raspberry pulp
555 grams Valrhona Absolu Cristal
110 grams lemon juice
Opalys Mousse:
600 grams crème anglaise
10 grams gelatin, bloomed
1 kilograms Valrhona Opalys white chocolate, coarsely chopped
900 grams heavy cream, whipped
Glaze:
300 grams sugar
400 grams glucose syrup (40% fructose)
150 grams water
200 grams condensed milk
20 grams gelatin, bloomed
300 grams Valrhona Opalys white chocolate, coarsely chopped
8 grams titanium dioxide
METHOD
For the Pâte Sucrée:
In the bowl of stand mixer fi tted with a whisk, cream butter and sugar. Swap out whisk for paddle. Mix in eggs followed by fl our and salt. Wrap and refrigerate dough.
For the Sudachi Tart Filling:
In the bowl of stand mixer fi tted with a whisk, combine all ingredients, mixing for 3 minutes. Pass mixture through a chinois, cover, and refrigerate.
For the Raspberry Coulis:
In a pot over medium heat, combine all ingredients. When warm, remove coulis from heat; cool. Pour into Silikomart SF009 pomponnetes silicone mold. Freeze in blast freezer.
For the Opalys Mousse:
In a pot over medium heat, warm crème anglaise and add gelatin to dissolve. Into a bowl with Opalys, pour anglaise mixture, stirring to combine. When temperature of mixture falls to 33°C, fold in cream. Cover and refrigerate.
For the Glaze:
In a pot over medium heat, warm sugar, glucose, water, and condensed milk; add gelatin to dissolve. Into a bowl with Opalys and titanium dioxide, pour mixture, stirring to combine. Hold at 42°C.
To Assemble and Serve:
Heat oven to 145°C. Using the Pâte Sucrée, make tart shells using 6.5-centimeter ring molds (Method on p. tk). Pour Sudachi Tart Filling into shells and bake 10 minutes, until fi lling is set. Into a silicone mold larger than the Raspberry Coulis pomponnetes, but slightly smaller in diameter than the tart shell, pipe Oplays Mousse, leaving room in the center for the Raspberry Coulis. Transfer to a blast chiller to set, slightly. Insert frozen Raspberry Coulis in center and pipe another layer of mousse on top. Return to blast chiller. When set, place atop Sudachi Tart. Coat mousse with Glaze. Garnish with raspberries and Opalys squares and pearls.
