Raspberry Sakura Tart

Tart Shell Pate Sablée
94g Butter
56g Powdered Sugar
63g Almond Powder
2g Vanilla Extract
63g Whole Eggs
150g. Pastry Flour
Beet Root Natural Coloring
Egg Wash

Raspberry Curd
280g Whole Eggs
100g Raw Sugar
30g Lemon Juice
1/2 Lemon Zest
125g. Raspberry Purée
3g Gelatin
60g Butter
1g Sea Salt

Sakura Crème Légère
250g Whole Milk
10g Sakura Tea
5g Vanilla Extract
60g Raw Sugar
18g Pastry Cream Powder
60g Egg Yolks
25g Unsalted Butter, Room Temperature
70g Heavy Cream

Tart Shell Pate Sablée:

Cream butter and sifted sugar together using the paddle attachment. Add desired color. Add the almond powder and vanilla. Alternate adding the eggs and pastry flour and do not overmix.  Press dough flat and chill overnight. Roll dough to 2mm and cut into desired shape. Press into a greased tart shell, dock, and place into the cooler for 1hour. Bake at 300°F for 40 minutes then remove and egg wash tart shell. Continue to bake for 20 minutes or until tar shell is golden brown.

 

Raspberry Curd:

Over a Bain Marie heat eggs, sugar, lemon juice and zest, and raspberry purée until thick or 80°C. Strain mixture then add gelatin. Cool mixture to about 60°C then add butter and blend until smooth. Cover with plastic film and chill until needed. 

 

Sakura Crème Légère

Warm milk and add tea, place in cooler overnight. Strain out tea and make a pastry cream by heating the vanilla, milk, and sugar in a pot until it comes to a boil. Whisk the pastry cream powder into the yolks and slowly temper the milk into the yolks. Return the tempered mixture to the heat and stirring slowly, allow it to come to a boil. Remove from the heat.  Let pastry cream cool to 40°C then slowly blend in the room temperature butter. Spread onto a plastic film lined sheet tray and place a layer of plastic film directly on the surface of the pastry cream and refrigerate. Whisk heavy cream to a stiff peak then fold into chilled pastry cream. 

 

Assembly:

Pipe a layer of raspberry curd at the base of the tart shell. Top with fresh raspberry halves. Pipe Sakura Crème Legere on top of the raspberries and garnish with fresh fruit and Dobla Chocolate Decoration Pieces.