This tart is very fresh and full of juicy berries. My friends killed it after a heavy lunch, it was really light.
I chose this ring design for the tart which is a bit more technical than the plain round one. The green lemon “chantilly” mousse is the bonus of this tart that makes it outstanding (according to my friends).
This tart is made of:
- pastry crust (pâte sucrée)
- green lemon almond cream (with fresh blueberries)
- blackcurrant confit
- green lemon mousse
- fresh blueberries and blackberries
I always prepare this almond shortcrust with the quantities below, use what I need and freeze the rest of the dough for a maximum of one month, wrapped properly in a cling wrap and placed in an airtight container. I rarely freeze it once cooked, but it can be done for a few days, especially if you don’t have the time to prepare the whole tart on the same day. You can for instance freeze the crust half-cooked, and when needed you just finish blind-cooking it or fill it with almond cream and cook it, in both cases without unfreezing it.
This dough requires 3 hours of resting time, try to respect it, otherwise it will shrink in the oven. And once lined on the tin, it needs at least one more hour to rest. What I generally do: I prepare the dough in the evening, let it rest overnight, and in the morning I line the mold, and bake after at least one hour.
- Stand mixer with flat beater
- Cling wrap
- 22cm stainless steel tart ring (check picture below)
- 8cm stainless steel tart ring (or any plain ring)
- 150 g Butter At room temperature
- 1 g Fleur de sel French sea salt
- 95 g Icing sugar
- 1 piece Vanilla pod
- 30 g Almond powder
- 60 g Egg One medium egg
- 250 g Flour All purpose - Cake flour - Type 45
- Cut the butter in small cubes and let it soften at room temperature for at least 30 minutes. At the same time take the egg out of the refregirator.
- Place the soft butter in the bowl of the stand mixer equipped with the flat beater.
- Mix and combine (in this order) with the salt, icing sugar, vanilla seeds, almond powder and the egg.
- Sift the flour.
- Add approximately 1/4 to the dough and combine.
- Add the rest of the flour and mix quickly, just until combined. Do not overwork the dough otherwise it will become elastic and shrink during the baking. At this stage the dough is "creamy" and that's normal.
- Place it on a cling wrap and flatten it (approximately 2cm thickness). Wrap it properly and let it rest for 3 hours if possible.
- Take 220g of dough and roll it out to a thickness of 2mm*.
- Grease the large ring and place it on a tray covered with a silicone mat or baking paper.
- Line the ring*.
- Grease the small ring (on the outside) and place in the middle. Remove the dough in the center.
- Cut out a strip of dough 2mm thin, 2cm wide and 26cm long and use it to line the outer side of the small ring. Make sure to push the dough properly and the glue it to the base of the crust.
- Chill the pastry crust for 1 hour.
- Preheat the oven at 170°C.
- Line the pastry with baking paper and add baking beans (ceramic ones), to weigh the pastry down.
- Bake for 15 minutes.
Green lemon almond cream
This cream usually used to fill tarts shells and baked, can be prepared in advance and refregirated in a glass jar in the freezer. Whenever you need it, just defreeze it before pouring it in the tart shell.
- Stand mixer equipped with the flat beater
- Piping bag
- 70 g Butter At room temperature
- 60 g Icing sugar
- 90 g Almond powder
- 8 g Corn starch
- 20 g Nougat paste I use the brand Trablit
- 50 g Egg One small egg
- Bring the butter (cut into cubes) and the egg to room temperature.
- Place the butter in the bowl of the stand mixer and mix it with the icing sugar.
- Add the almond powder and the corn starch.
- Add the egg and mix until just combined.
- Add the green lemon zests.
- Pour into a piping bag and fill the precooked tart shell evenly, and leave 3mm to the top.
- Add the fresh blueberries and press them into the almond cream.
- Continue baking for 15minutes. Remove the 2 rings and bake for 5minutes until the crust turns to a nice golden color.
This confit is really easy to prepare, but its taste depends on the quality of the fruit purée. You can get it from shops selling baking ingredients, either frozen or just pasteurized. I prefer the latter as I pour it into ice cube trays and freeze it, it’s more convenient to use than the big block of frozen purée.
- Mixing bowl
- Cling wrap
- 100 g Blackcurrant puree
- 36 g White sugar
- 3 g Pectin NH
- 6 g Green lemon juice
- Heat the blackcurrant puree in the saucepan.
- Mix the sugar with the pectin. Add them to the hot fruit puree and stir using a whisk.
- Bring to boil and continue cooking for 1 minutes and stir from time to time.
- Add the lemon juice.
- Pour into a bowl, cover with a cling wrap and let it set in the refrigerator for at least 1 hour.
Green lemon mousse
This “chantilly” chocolate mousse has a texture a bit dense and dry with a strong chocolate taste. That’s why I chose to use it for this tart to balance the juicy fresh berries. It’s important to respect the temperatures when realizing this mousse. In general I start whipping the cream (at medium speed) just before adding the hot cream to the chocolate. And after mixing the ganache with the blender, I place the bowl on a freezer pack and stir to cool it quickly. If the whipping cream is ready before the ganache is cold enough, place it in the refrigerator. If the ganache is too cool by the time the whipped cream is ready, reheat it in the double boiler.
- Mixing bowl
- Hand blender equipped with the whisk
- Quenelles mold of Silikomart (if avaialble)
- 1.15 g Gelatin Gold strengh (200 bloom)*
- 85 g White chocolate Opalys 33% of Valrhona
- 38 g Whipping cream 35% millk fat
- 1 piece Green lemon Small
- 76 g Whipping cream To be whipped, well chilled
- Place the bowl and the whisk of the hand blender in the freezer.
- Soak the gelatin in cold water for 15 minutes.
- Melt the chocolate pistoles using a double boiler (Bain-Marie) or microwave (not recommeded). The temperature of the chocolate must not exceed 55°C.
- Heat the 38g of whipping cream (without boiling it).
- Add the green lemon zests, cover and let infuse for 10mn.
- Strain the cream and bring to boil.
- Add it gradually to the melted chocolate (in 3 steps). Take the time at each step to stir energetically using the spatula with small circular movements in the very center. This will insure the perfect and homogeneous incorporation of the liquid into the chocolate (make an emulsion)*
- Wring gently the gelatin and dissolve it in the ganache.
- Mix with the hand blender to smoothen the ganache.
- Place the rest of the whipping cream in the cold bowl.
- Whip it until until it's just lightly whipped and gets a mousse texture. Do not over whip it.
- When the ganache reaches 45/48°C, fold in 1/3 of the whipped cream. Gently fold in the remaining cream using a spatula.
- Pour in the silicone mold and place in the freezer for at least 4 hours.
- When properly set, unmold the quenelles and spray with white chocolate velvet spray (or with a painting gun).
Once the tart base (pastry crust with almond cream) is properly cooled, add the blackcurrant confit till the top (using a piping bag). Use an angled spatula to spread it evenly and smooth the top.
Let it set in the freezer for 15 minutes.
Add 6 quenelles of green lemon mousse. Fill the gaps between the quenelles with fresh blueberries and blackberries (you will need approximately 200g of each).
When preparing the dough, try not to overwork it in order to get a light and crumbly pastry. Actually the more you work and beat the batter, the more the gluten will be activated and will form elastic strands, making the dough tough and stretchy and thus will shrink when baked.
It’s important to respect the resting time for the dough, before rolling it out and after lining the ring. This will relax the gluten particles and prevent the shrinkage of the pastry.
For a more modern look and a nice finishing, I prefer to use the tarts rings especially the perforated ones, they allow a better grip of the dough and more uniform baking. If you cannot find those type of rings, you can simply use any stainless steel ring or tin. I do not recommend using the fluted ones, nor the ceramic ones, but this is only a personal choice.
I always store my tarts (if they survive!) in airtight metallic tins, it’s better to keep the crust crispy.