Passionfruit Crémeux Tart with Almond Cream, Vanilla sable and Toasted Meringue

Vanilla Sable
Flour – 165gm
Unsalted Butter – 100gm
Salt – 1gm
Icing Sugar – 42gm
Eggs – 33gm

Method:

1. Mix flour and butter until the flour reaches a sandy texture (rub-in-method).
2. Add icing sugar and eggs and knead until it formed dough.
3. Rest in the fridge for 1 hour, then roll and line the tart rings.
4. Bake in a tart ring at 170°C for approximately 20 minutes.

 

Passionfruit Crémeux
Passion fruit puree – 100gm
Mango Puree – 25gm
Caste Sugar – 75gm
Unsalted Butter – 188gm
Eggs – 138gm

Method:

1. Bring the purees and about half of sugar to boil in a small saucepan. Meanwhile in a bowl, whisk the eggs and the remaining sugar until smooth. Make sure no lumps are still visible.
2. Pour a quarter of the boiling puree into the egg mixture and whisk quickly. Pour the tempered egg mixture into the heated purees and on low heat stir the mixture to 80⁰C while constantly stirring, using a rubber spatula.
3. Remove from heat and pour into another bowl to stop the cooking process.
4. Cool down the mix, and add the soft butter in the mixture and using an immersion blender or whisk make the mixture smooth.

 

Almond Cream
Unsalted Butter – 120gm
Caster Sugar – 120gm
Almond Powder – 120gm
Crème Patissiere – 156gm
Eggs – 120gm

Method:

1. Cream butter and sugar
2. Add almond powder
3. Slowly add in eggs
4. Once incorporated well, add pastry cream

 

Italian Meringue
Water – 65gm
Sugar – 250gm
Egg Whites – 92gm

Method:

1. Boil sugar and water to 116 – 121°C
2. Slowly whip egg whites on the side once sugar starts to boil.
3. When the sugar is ready, pour into the egg whites and continue to whip on high speed until cooled to room temp.
4. Pipe on lemon tart and caramelize meringue with torch

Chef Amit Sinha
Executive Pastry Chef
L’Opera