Recipes
Work the flour, icing sugar, salt, and ground almonds with the butter to obtain a sandy texture.
Add the eggs and mix until just combined.
Refrigerate.
Combine the softened butter with the icing sugar, ground almonds and starch.
Gradually incorporate the room-temperature eggs followed by the warmed cream.
Add the ground dried tarragon.
Heat the purees to 40°C. Add the sugar (1) combined with the NH pectin.
Bring to the boil, then add the sugar (2) and dextrose.
Bring back to the boil and add the gelatine mass, lemon juice, violet flavouring, and the IQF berries.
Let cool.
Rehydrate the gelatine in the cold water for 20 minutes (minimum).
Melt in the microwave then store in the refrigerator.
Whisk the pastry cream until smooth, then add the gelatine mass and the kirsch.
Whip the cream and gently fold into the pastry cream.
Prepare a traditional pastry cream.
Bring the milk and sugar to the boil.
Add the gelatine mass and the mascarpone.
Blend while adding the cold cream.
Chill for at least 4 hours (ideally overnight).
Roll out the pastry to a thickness of 2 mm.
Line the buttered tart rings with the pastry and let rest in the refrigerator.
In each tart base, pipe 250 g of tarragon cream, then scatter with 110 g of thawed, drained berries.
Finish with another 125 g of tarragon cream over top and smooth.
Bake on Silpain mats in a 150°C convection oven for approximately 35 minutes (damper closed).
Place a sheet of baking paper and a baking tray over top to flatten the bases while they cool.
Spread 200 g of berry compote in a Ø16-cm circle (or silicone disc) then freeze.
Pipe 200 g of diplomat cream into an Ø18-cm Silikomart Eclipse mould.
Position the berry compote insert, smooth, and freeze.
Unmould and place the discs on the tart bases.
Make a mark with an Ø8-cm cutter (to prevent piping in the centre of the tart).
Whip the decorative cream.
Using a 2.3-cm-wide petal nozzle (Ref SN7022), pipe bands (about 190 g of cream).
Decorate with berries (approximately 80 g).
