Recipe of the month

Chestnut Lemongrass Tart

Recipe for 3 entremets.

SHORTBREAD

• Butter 118 g
• Icing sugar 79 g
• Almond powder 16 g
• Eggs 39 g
• Flour 197 g
• Salt 0,6 g

Mix softened butter with icing sugar and almond powder. Add eggs and finish with flour. Bring dough together and refrigerate. Roll out to 2 mm thick and line silicon moulds.

CHESTNUT FINANCIER

• Flour 40 g
• Almond powder 55 g
• Caster sugar 99 g
• Muscovado sugar 44 g
• Beurre noisette (brown butter) 100 g
• Eggs white 154 g
• Chestnut puree 55 g
• Candied chestnuts 11 g

Mix flour, almond power with sugars and egg white. Add chestnut puree and cooled beurre noisette. Half fill tart shells before placing candied chestnuts.

CHESTNUT CHANTILLY

• Chestnut paste 107 g
• Chestnut cream 53 g
• Cream 107 g
• Gelatin powder 5 g
• Water 25 g
• Dark rum 5 g
• Cream 300 g

Heat chestnut paste and cream with 107 g cream before adding gelatin mass. Add dark rum and 300 g cream. Refrigerate for 24 hours before filling tart shells.

MANDARIN COMPOTE

• Mandarin puree 302 g
• Mandarin zests 1 piece
• Lemongrass 34 g
• Pectin NH 30 g
• Caster sugar 112 g

Mix lemongrass with mandarin puree and leave to infuse overnight. Strain the lemongrass and boil with sugar and pectin. Pour into 16 cm diameter rings and freeze.

CHESTNUT MOUSSE

• Cream 20 g
• Dark rum 15 g
• Chestnut cream 150 g
• Chestnut puree 150 g
• Gelatin powder 5 g
• Water 25 g
• Whipped cream 35 g

Heat cream to melted gelatin mass. Add rum, chestnut cream and puree. Fold in lightly whipped cream and pour into silicon sphere moulds.

MANDARIN JELLY

• Mandarin puree 140 g
• Caster sugar 25 g
• Gelatin powder 7 g
• Water 25 g

Heat puree with sugar to melted gelatin mass. Pour into 4 cm diameter silicon moulds.

CHESTNUT CREAM

• Chestnut paste 94 g
• Chestnut cream 47 g
• 30°Baume syrup 16 g
• Dark rum3 g

Mix all ingredients together and spread onto a sheet of baking paper with a vermicelli piping tip. Cut with a dough cutter.

ASSEMBLY

Fill chestnut mousse in a silicon entremets mould. Place mandarin compote and fill with remaining chestnut mousse. Place the tart upside down and freeze. Unmould tart and spray with aniseed green onto the tart (protecting the tart shell base) and decorate.