Red Velvet Tartlet
Beautiful red velvet tartlet with a raspberry and lychee compote inside, perfectly flavoured with the Crop's raspberry and lychee puree portions.
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| butter for croissants | 110g |
| salt | 2g |
| icing sugar | 70g |
| almond powder | 165g |
| vanilla powder | 1g |
| flour | 297g |
| sugar | 252g |
| whole egg | 175g |
| egg yolk | 55g |
| egg white | 174g |
| frozen raspberry puree | 225g |
| frozen lime puree | 40g |
| invert sugar | 25g |
| rosewater | 45g |
| pectin glaze | 8g |
| violet sugar | 40g |
| lychee in syrup | 40g |
| cream 35% | 30g |
| milk | 20g |
| gelatine | 1.5g |
| white chocolate | 130g |
| red food colouring | QS |
| cocoa butter | 200g |
| red "Power Flowers" by IBC | QS |
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Almond pâte sablée
110g butter for croissants - 2g salt - 70g icing sugar - 25g almond powder - 1g vanilla powder - 35g egg - 190g flour
Blend the butter, salt, and icing sugar in a stand mixer. Add the whole egg. Add all the other ingredients. Store overnight in the fridge. Roll out to 2 mm. Cut out a round disk of 10 cm and bake in a stainless steel ring of 8 cm. Bake for 8 min at 210°C.
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Almond biscuit
140g almond powder - 140g sugar - 140g whole egg - 43g egg yolk - 174g egg white - 107g sugar - 107g flour
Mix the almond powder, sugar (140g), whole egg and egg yolk. Whisk the egg white and sugar (107g) together. Add the whisked egg white to the mixture. Add the flour. Weigh 830g per baking tray. Bake for 7 min at 210°C. Cut out a round disk of 7cm.
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Fruit compote
225g raspberry puree - 40g lime puree - 25g invert sugar - 25g rosewater - 8g pectin glaze - 40g violet sugar - 40g lychee in syrup
Heat the raspberry and lime puree together with the invert sugar. Mix the pectin glaze with the violet sugar. Add to the mixture. Boil for at least 2 min. Add the rosewater. Slice the lychees. Pour the mixture on top of the lychee pieces and freeze. Cut out a round disk of 7,5 cm and place inside the tartlet.
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Rose mousse
30g cream 35% - 20g milk - 5g sugar - 12g egg yolk - 1,5g gelatine - 90g cream 35% - 110g white chocolate - 20g rosewater - QS red food colouring
Soak the gelatine in cold water. Boil the cream (30g) and milk. Mix the sugar and egg yolk. Add to the boiling mixture. Heat to 83°C. Add the gelatine and red food colouring. Make an emulsion with the white chocolate. Cool down to 38°C. Add the semi-whipped cream (90g) to the ganache. Store overnight in the fridge. Whisk the mousse. Add the rosewater and pipe on top of the tartlet using a turntable.
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Red spraying mass
200g cocoa butter - 20g white chocolate - QS Red 'Power Flowers' by IBC
Heat all the ingredients to 35°C. Preheat the spray gun. Spray the mass over the frozen tartlet.
