White Garden

Composition:

This application is made using 4 recipes
(for 3 tarts Ø 16cm)

  1. Grapefruit Shortcrust
  2. Baked Ganache
  3. Soft Grapefruit Caramel
  4. Mascarpone Cream

1. Grapefruit Shortcrust

Flour 375 g
PatisFrance Amandes Blanchies Poudre 50 g
Icing Sugar 150 g
Butter 230 g
Salt 8 g
Grapefruit zest ½ pc
Whole egg 50 g
Egg yolk 20 g

Method

Mix the icing sugar, PatisFrance Amandes Blanchies Poudre, flour, salt, butter and grapefruit zests together until obtaining a sandy texture. Add the egg mix(whole eggs & egg yolks) gradually until obtaining a homogeneous texture. Keep in the fridge. Roll out to a thickness of 3 mm and build up in a ring Ø 16cm. Pre-bake for 15 min. at 180 °C.

2. Baked Ganache

Fresh Cream 35 % 200 g
Glucose 40 g
Belcolade Origins Grenada 68 120 g
Butter 15 g
Whole egg 80 g
Egg yolk 20 g

Method

Heat up the fresh cream and glucose until 80 °C and pour on the Belcolade Origins Grenada 68. Add eggs and egg yolks and mix to obtain a homogeneous and fluid ganache. Divide into three and pour on the pre-baked shells. Bake again for ± 10 min. at 180 °C. Let them cool down.

3. Soft Grapefruit Caramel

Granulated Sugar 250 g
Fresh Cream 35 % 80 g
Butter 70 g
Pink grapefruit juice 70 g
PatisFrance Amandes Brutes (crushed) 100 g
PatisFrance Noisettes Brutes (crushed) 60 g
Pine seed 40 g

Method

the almonds, hazelnuts and seeds. Make a dry caramel with the sugar. Add the heated cream, butter and grapefruit juice. Add the mix of nuts and let it cool down before putting on top of the baked ganache. Fill just until the top of the tart shell, make it flat.

4. Mascarpone Cream

Egg yolk 120 g
Granulated Sugar 80 g
Mascarpone 500 g
Puratos Bavarois Neutre 120 g
Fresh Cream 35 % 130 g
Puratos Chantypak 130 g

Method

Whip the egg yolks with the sugar until you obtain a firm texture. Add the mascarpone and the Puratos Bavarois Neutre. Finally add the whipped cream (fresh cream & Puratos Chantypak). Spread out on a tray with a thickness of 1 cm and freeze it.

Final assembly

After freezing, spray with white velvet cocoa butter, cut out the desired size and dispose on top of the tart.
Decorate with chocolate curls and some fruits.