Recipe – Tart with berries, rose petals and raspberries

• "From my point of view, it is a very balanced dessert and perfect for the summer season." describes Pastry Chef Georgian Tufă from Sweet Dessert the product made within the project "Masters of the White Art invite you to the Baking Show".

Tart with berries, rose petals and raspberries

• Sable dough

Ingredients:

– Butter – 220 g (at room temperature)
– Flour – 380 g
– Powdered sugar – 120 g
– Almond powder – 45 g
– Salt – 2 g
– Egg – 60 g

Method of preparation:

1. Prepare a shortcrust pastry from butter, flour, powdered sugar, almond powder, and salt.
2. Add the egg and mix just until incorporated, avoiding over-kneading.
3. Roll out the dough between two sheets of baking paper to a thickness of 2–3 mm.
4. Cool for at least 2 hours in the refrigerator.
5. Cut and bake in the desired shape for 10 minutes at 170°C.

frangipane

Ingredients:

– Butter – 80 g (at room temperature)
– Powdered sugar – 75 g
– Egg – 80 g
– Almond powder – 30 g
– Starch – 10 g
– Flour – 5 g
– Salt – 1 g
– Fresh raspberries – 100 g (optional)

Method of preparation:

1. Cream the butter with the powdered sugar.
2. Add the egg gradually, mixing continuously until smooth.
3. Mix the dry ingredients separately and incorporate them into the butter mixture with a spatula.
4. Pour a thin layer into the pre-baked tart base, sprinkle with raspberries and bake for 12 minutes at 160°C.

White chocolate foam ganache

Ingredients:

– Whipped cream – 500 g
– Glucose – 25 g
– White chocolate – 200 g
– Bourbon vanilla pods – 2 pcs

Method of preparation:

1. Weigh the glucose, Chocolate white and vanilla (the seeds in the pods).
2. Add the cream heated to boiling point over the other ingredients.
3. Blend with a vertical blender until completely smooth.
4. Transfer to the refrigerator for at least 8 hours to stabilize.
5. Subsequently, the composition mixes at medium speed until foamy and slightly aerated, without beating excessively.

Compote of forest berries, rose petals and fresh raspberries

Ingredients:

– Berry puree – 650 g
– Rose petals – 6 g
– Glucose – 100 g
– Caster sugar – 75 g
– NH pectin – 6 g
– Powdered gelatin – 5 g
– Cold water (for gelatin) – 35 g
– Fresh raspberries – 200 g

Method of preparation:

1. Hydrate the gelatin in cold water and set aside.
2. The sugar is mixed well with the pectin for activation.
3. Heat the puree to 70–80°C, add the glucose and the sugar-pectin mixture, stirring constantly.
4. Boil for 1–2 minutes, then remove from heat.
5. Add the hydrated gelatin and mix until completely dissolved.
6. Incorporate the rose petals and halved raspberries.
7. The composition is poured into a mold (e.g. silicone sphere) and frozen.

Neutral Nappage (transparent glaze)

Ingredients:

– Caster sugar – 300 g
– Pectin – 16 g
– Water – 450g
– Glucose – 35 g
– Lemon salt – 1 g

Method of preparation:

1. Mix the sugar with the pectin to activate.
2. In a saucepan, heat the water, glucose, and lemon salt to 70–80°C.
3. Add the sugar and pectin mixture, stirring continuously.
4. After the composition begins to boil, continue boiling for 2 minutes.
5. Transfer to a measuring cup and let it cool to approximately 30–35°C before use.

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