Gaud'igne tart
Recipe for Three tarts
For the
sugar dough
ingredients :
- 250 g Flour
- 3 g Salt
- 120 g Icing sugar
- 50 g Almond powder
- 120 g Butter
- 1 g Egg
- A.N. Natural red food colouring
process :
Place all ingredients in the bowl of a mixer and mix at minimum speed. Store in the fridge for 24 hours.
For the pistachio
sponge cake
ingredients :
- 22.5 g Almond powder
- 22.5 g Sugar
- 25 g Egg yolks
- 15 g Eggs
- 22.5 g Pistachio paste 50/50
- 10 g Flour
- 12 g Melted butter
- 50 g Egg whites
- 20 g Sugar
process :
For the blood peach
& sudachi confit
ingredients :
- 300 g Sicoly® blood peach purée
- 100 g Sicoly® sudachi juice
- 90 g Brown sugar (cassonade)
- 8 g NH pectin
- 9 g Powdered gelatin 200 bloom
- 45 g Water
process :
Boil together SICOLY® blood peach purée and sudachi juice.
Add the brown sugar and pectin previously mixed together. Bring back to a boil for 1 to 2 minutes and add the gelatin.
For the blood peach
& sudachi cheesecake cream
ingredients :
- 260 g Crystal sugar
- 160 g Egg yolks
- 14 g Powdered gelatin 200 bloom
- 70 g Water
- 500 g Philadelphia cheese
- 120 g Sicoly® blood peach purée
- 45 g Sicoly® sudachi juice
- 600 g Whipped cream
process :
Poach the egg yolks and sugar in a Bain-Marie at 65°C. Add the gelatin mass and mix until completely cold. Mix SICOLY® blood peach purée and sudachi juice with the Philadelphia® cheese. Add the whipped cream and fold in the parfait (first mixture).
Assembly
& finishes
Garnish the tart rings, previously cooked, with 1 cm of cheesecake cream.
Place a disk of pistachio sponge cake and pipe a thin layer of cream again for the confit disk to stick.
Place the half-spheres all around the tart and garnish the center with cheesecake cream.