A delightful and fresh summer tart featuring a buttery shortcrust base, a tangy raspberry jam, a vibrant passion fruit curd, and a light white chocolate cream.
Servings: 6 People / 6 Tarts Target Tart Ring Size: 8 cm diameter.
DAY ONE: Component Preparation
DAY ONE: Component Preparation1) White Chocolate Cream
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheets (240 Bloom) | 2.63 g | About 1 and a half sheets, soaked |
| Heavy Cream (35 percent fat) | 309 g | About 300 ml |
| White Chocolate | 125 g | Chopped |
Method
- Soak Gelatin: Soak gelatin in cold water for 5-10 minutes.
- Melt Chocolate: Carefully melt the white chocolate and reserve it in a bowl.
- Infuse Cream: Heat heavy cream until almost boiling. Remove from heat and whip in the gelatin.
- Emulsify: Pour the hot cream over the chocolate. Let it set for 1 minute. Stir until combined.
- Chill: Put cling film on the top of the cream and let it cool in the refrigerator overnight.
- Next Day Mousse: The next day, whip the cream until it has a thick consistency. Put the cream in a piping bag with a star pastry tip.
DAY TWO: Tart Assembly and Filling
2) Shortcrust Tarts
| Ingredients | Weight (g) | Notes |
|---|---|---|
| All-Purpose Flour | 190 g | |
| Almond Flour | 40 g | |
| Powdered Sugar | 75 g | |
| Cold Butter | 115 g | |
| Egg (for dough) | 37.5 g | About three-quarters of an egg |
| Fine Salt | 0.5 g | A pinch |
Method
- Make Dough: Mix all-purpose flour, almond flour, powdered sugar, salt, and cubed butter in a food processor until crumbly. Combine the dough with the egg. Be careful not to knead too much.
- Chill and Shape: Roll out the dough between two sheets of parchment paper and refrigerate for 2 hours or freeze for approximately 45 minutes. It should be very cold.
- Bake: Place the shortcrust dough in 6 tart rings (8 cm diameter). Bake for approximately 10-12 minutes at 175 degrees C until golden.
- Cool: Let the tarts cool completely.
3) Raspberry Jam
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Leaf (240 Bloom) | 0.88 g | About half a sheet, soaked |
| Raspberries | 120 g | |
| Caster Sugar | 60 g | |
| Vanilla Paste | 2.5 g | About half a teaspoon |
Method
- Soak Gelatin: Soak gelatin.
- Cook Jam: Boil raspberry, vanilla paste, and sugar in a saucepan and cook until tender.
- Finish Jam: Remove the saucepan from the heat and add the gelatin. Let the jam cool until room temperature and put the jam into a piping bag.
- Layer: Pipe a layer of jam in each tart. Let the jam set a bit before the passion fruit curd can be added on top.
4) Passion Fruit Curd
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Leaf (240 Bloom) | 1.31 g | About three-quarters of a sheet, soaked |
| Passion Fruit Purée | 75 g | About 75 ml (from 8 passion fruits) |
| Fresh Lemon Juice | 35 g | About 35 ml |
| Eggs (whole) | 100 g | About 2 eggs |
| Egg Yolks | 30 g | About 1 and a half yolks |
| Caster Sugar | 100 g | |
| Cold Butter | 50 g |
Method
- Soak Gelatin: Soak gelatin.
- Prepare Purée: (If making purée yourself: cut passion fruits, scrape pulp, and sift).
- Cook Curd: Stir purée, lemon juice, egg, egg yolk, and sugar in a saucepan. Cook slowly while constantly whipping until it comes to a boil and thickens.
- Finish Curd: Remove from heat and add cubed butter. Whip in the gelatin. Sift the curd and hand blend until creamy.
- Layer and Chill: Fill the tarts with the curd until there is around 0.5 cm left to the top. Put the tarts in the fridge until the curd is set.
5) Decorating the Tarts
| Materials | Weight (g) | Notes |
|---|---|---|
| Fresh Raspberries | 250 – 375 g | 2 to 3 packs, cut in halves |
| Decoration | – | Flowers |
Method
- Prepare Raspberries: Cut fresh raspberries in halves, selecting those with the same height.
- Decorate: Decorate the top of each tart with a circle of halved raspberries.
- Pipe Cream: Pipe the white chocolate cream (prepared on Day 1) in the middle of the raspberry circle.
- Garnish: Decorate with flowers.
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.