Tart with hazelnuts, strawberries and lemon - from the classic to the current tart, with a modernist appearance and decorations, for a showcase of appetizing sweets!
Recipe provided by Pastry Chef Riccardo Magni
Riccardo Magni – a professional who has been active for over 20 years in the field of confectionery, chocolate and gelato, known in Italy but also abroad, co-author of the book "Reverse Fusion", published in 2016.
He began his professional career working in the family's confectionery laboratory, alongside his father, Pierpaolo Magni, another master of Italian confectionery. At the beginning, he alternated work in the production laboratory with a professional development program, participating in numerous training courses under the guidance of great teachers from the International Confectionery Schools: Ecole Lenôtre and Bellouet Conseil, France; Richemont, Switzerland; Cast Alimenti and Arte Dolce, Italy.
Accumulating a rich experience in the field and participating in various national and international competitions, he collaborated over the years with various well-known companies in the confectionery-chocolate field, from Italy and from other countries.
He was a member of the Swiss team, participating in the finals of the "Coupe du Monde Pâtisserie 2015 Lyon" competition, where he won second place, in the "Entremet glacé" category.
He has published and continues to publish articles in the most important magazines of the sector.
Currently, Riccardo Magni carries out much more complex activities: consulting and professional training for important companies in this sector, being involved in many projects worldwide, as well as teaching activities in renowned schools in the culinary sector, such as Cast Alimenti, Dado School Pomati, Chef's School Hong Kong, Arte Dolce Rimini, Con Gusto Gourmet Institute Milano, Hangar 78.
The tart consists of the following components:
• Soft dough (Sablè)
• Soft amaretto with hazelnuts
• Hazelnut cream
• Strawberry and lemon jelly
• Flambé meringue
Sablè dough (soft dough)
Ingredients
230 g – Butter
170 g – Powdered sugar
55 g – Almond flour
95 g – Eggs
3 g – Salt
– Vanilla
445 g – Flour (low gluten content)
Prepare
Combine the soft butter with the powdered sugar and mix with the paddle, at medium speed; add the almond flour, salt, eggs, vanilla and continue to mix at medium-high speed; gradually add the flour and continue to mix.
Leave the dough to rest in the refrigerator for at least 6 hours.
Roll out the soft dough into a sheet with a thickness of 3 mm and start forming the tarts:
– to form the edges of the tarts, cut strips with the width corresponding to the height of the frames and mount them on their insides; put in the shock freezer only to stabilize the dough thus formed;
– cut out discs, using a frame with a smaller size than the drilled frames in which you form the tarts (in this case, I used a Ø 16 cm stainless steel frame for cutting);
– continue forming the tarts, adding the disc inside the drilled frame; put in the shock freezer only to stabilize the dough;
They were used to make tarts drilled frames with Ø 17 and h 3,5 cm;
Bake the bases of the Tarts, inside the perforated frames, for 15 - 18 minutes, at 160°C.
Soft amaretto with hazelnuts
Ingredients
125 g – White
50 g – Sugar
150 g – Almond flour
150 g – Powdered sugar
20 g – Flour (low gluten content)
Prepare
Whip the egg whites with the sugar at medium-high speed.
Gradually incorporate the powdered parts, given through the sieve.
Pour the Amaretto Cream inside the tarts, formed from the sable dough, in a layer with h 6 mm; sprinkle with powdered sugar and hazelnut granules.
Bake at 170°C for 15 min.
Hazelnut cream
Ingredients
500 g – Cream 35% fat content
140 g - Yolk
100 g – Sugar
80 g – Glucose syrup
8 g – Gelatin
40 g – Water
95 g – Hazelnut paste (without sugar)
Prepare
Combine the yolk with sugar and glucose syrup - homogenize the composition.
Add the hot cream, homogenize and bring to 82-85°C.
On top of the hot composition, add the hazelnut paste and gelatin completely hydrated in the amount of water, homogenize and emulsify the cream with the immersion mixer.
Cool, with cling film applied to the surface of the product.
Pour a layer of cream, using a Dosing device, until the space left free on the surface of the tart is filled.
Strawberry and lemon jelly
Ingredients
470 g – Strawberry pulp
100 g – Sugar
50 g – Glucose syrup
10 g – Gelatin
50 g – Water
2 lemons - grated peel and juice
Prepare
Heat half the amount of strawberry pulp to 40°C.
Add over this: lemon juice, glucose syrup, sugar and grated lemon peel; homogenize the composition.
Add the melted gelatin to the amount of water and homogenize.
Combine the rest of the strawberry pulp and homogenize the composition.
Pour the jelly into silicone molds to create the top decoration of the tarts, using a Dosing Device.
Insert the molds into the shock freezer and freeze.
TOP Spiral Silicone Molds Ø14xH1cm were used to decorate the Tarts.
Meringue
Ingredients
200 g – Egg white
250 g – Sugar
50 g – Glucose syrup
Prepare
Combine sugar, egg white and glucose syrup; homogenize the mixture and heat it up to 55 – 60°C.
Mix until the meringue is obtained and use on the product.
Final preparation and presentation
Remove the frozen jelly decoration from the silicone mold.
Gently pass with a warm foehn over the surface of the tart and fix the decoration on the tart.
Decorate the edge of the tart with meringue, by piping with a piping bag and a piping tip.
Lightly flambé the surface of the meringue using a flame caramelizer.
To complete the decoration: grate lemon zest on the edge of the tart with a fine grater; add valerian leaves or gold or silver flakes...
This recipe was worked on in the Lab Confectioner Isteț from Brasov.
