Ingredients
Sweet dough
300g T55 flour
180g Echiré sweet butter
120g Icing sugar
60g Whole eggs
24g White almond powder
2g Fine salt
Hazelnut cream
80g Echiré sweet butter
80g Icing sugar
80g Hazelnut powder
80g Whole eggs
2.5g Fleur de sel
Creamy Yuzu
135g Yuzu Puree
168g Whole eggs
135g caster sugar
112g Echiré sweet butter
42g Cocoa Butter
1p. Yuzu zest
Swiss meringue
50g egg white
100g caster sugar
Yuzu Gel
80g Yuzu Puree
25g caster sugar
1p. Yuzu zest
100g Cold topping
Yuzu Tartlet
Professional chefSugar
Sweet dough
- Sand the powders with the butter
- Add the eggs without making the dough too thick.
- Roll out the dough to 2,5mm then cut out to line the tartlet/tart circles.
- Bake blind.
Hazelnut cream
- Heat the butter until softened, then add the ingredients in order, mixing with a spatula.
- Poach a thin layer at the bottom of the circles and finish cooking at 155°C
Creamy Yuzu
- Cook the puree with the eggs and sugar until boiling.
- Then add the butter and cocoa butter with the zest.
Swiss meringue
- Heat the egg whites with the sugar to 45°C and whisk until stiff.
- Poach on the tartlets then hollow out with a Parisian spoon.
Yuzu gel
- Heat the puree with the sugar, add the topping and mix.
Reserve in the cold.
Recipe credit: Edwin ROUSSEAU