Recipe for berry cremeux tart
Beautiful and delicious recipe for a dessert tart with berries and creams.
Here at the editorial office, we love getting recipes from experts, so we have this one from Antonio Bachour, a world-class pastry chef from Florida.
Berry cremeux tart
Ingredients
Dough
- 180 gram Butter cold
- 98 gram Sugar confectioners' sugar
- 1 pinch Salt
- 45 gram Almond Flour
- 400 gram Wheat Flour
- 70 gram Egg whole
Bear cremeux
- 3 gram Gelatin Sheets gelatin
- 90 gram Pure raspberry purée
- 90 gram Pure strawberry purée
- 20 gram Pure blueberry purée
- 70 gram Egg whole
- 55 gram Egg Yolk
- 55 gram Sugar
- 70 gram Unsalted butter room temperature
Raspberry Jelly
- 200 gram Pure raspberry purée
- 40 gram Sugar
- 5 gram Gelatin Sheets gelatin
Whipped ganache
- 250 gram Cream 0.5
- 25 gram Sugar invert sugar
- 25 gram Glucose Syrup
- 300 gram White chocolate
- 450 gram Cream 0.5
Neutral glaze
- 300 gram Mirror jelly neutral
- 30 gram Water
Strawberry Jelly
- 300 gram Pure strawberry purée
- 30 gram Sugar
- 3 gram Agar agar
Other Than That
- cake Almond cake
Instructions
Dough
- Preheat the oven to 165º Celsius.
- Use a mixer to blend the ingredients together.
- Cut the butter into small cubes and place them in the bowl.
- Add flour, sugar, salt, and almond flour and let the mixer run until you have a sandy consistency.
- Add the eggs and let it run until you have a ball.
- Roll out the dough on the table to a thickness of 2 mm.
- Cover with plastic wrap and chill it for at least 3 hours.
- Grease small tart molds (e.g., Pavoni) with butter and cut the dough to fit.
- Bake them in the oven for 15 minutes.
- Bring the three purées to a boil in a medium-sized pot.
- Whisk eggs, sugar, and egg yolks together in a small bowl.
- Slowly add the hot purée mixture to temper.
- Cook the mixture to 82° Celsius and stir in the gelatin so it blends well.
- Remove the pot from the heat and let it cool to 35° Celsius.
- Add butter and create an emulsion using an immersion blender.
- Let it cool to room temperature afterward.
- Store in the refrigerator.
- Bring the purée and sugar to a boil in a pot.
- Add the gelatin.
- Pour it into a mini mold and freeze (here a Pavoni Pavocake Planet Mini Silicone Mold is used).
- Bring 250 grams of 50% cream, glucose, and invert sugar to a boil in a pot.
- Pour the mixture over the chocolate.
- Create an emulsion using an immersion blender.
- Add the cold 50% cream.
- Cover it and place it in the refrigerator.
- Bring mirror gel and water to a boil.
- Cover and cool it down.
- When it's at 55° Celsius, it's ready to be used.
- Mix everything together in a pot and bring to a boil.
- Pour it into a piping bag with a nozzle.
- Place the almond cake at the bottom of the tart.
- Create a hole in the center and add the strawberry gelée to it.
- Fill the rest of the tart with your berry cremeux. Use a palette knife to smooth the top.
- Whip the ganache and transfer it to a piping bag.
- Spread the ganache over the tart.
- Turn the tart upside down and freeze for 30 minutes.
- Take your raspberry gelée and put it on a stick.
- Dip it in your glaze and place it on top of the tart.
- Enjoy.