Recipes > Eunji Lee > Very Berry Tart

Cranberry Crystals (1)Cranberry Crystals (2)Cranberry Crystals (3)
Cranberry Crystals (1)
Cranberry Crystals (2)
Cranberry Crystals (3)

VERY BERRY TART

Fruit Crystals®Cranberry

VERY BERRY TART

Ingredients

  • Fruit Crystals® Cranberry

TART DOUGH:

  • 282g butter
  • 180g icing sugar
  • 2g salt
  • 110g eggs
  • 465g all-purpose flour

ALMOND CREAM:

  • 100g butter
  • 100g sugar
  • 100g eggs
  • 100g almond powder
  • 12g rhum

VANILLA CREAM:

  • 113g milk
  • 12g cream 36%
  • ¼ pc vanilla
  • 22g egg yolk
  • 7g cornstarch
  • 14g masse gelatin
  • 12g butter
  • 8g mascarpone 

RASPBERRY-CRANBERRY COMPOTE:

  • 300g raspberry
  • 200g cranberry
  • 50g cranberry juice
  • 10g honey
  • 75g sugar
  • 10g lemon juice

CRANBERRY CRYSTAL MERINGUE:

  • 100g egg white
  • 80g sugar
  • 80g icing sugar
  • Fresh Origins® Fruit Crystals® Cranberry

Instructions

TART DOUGH:
  1. Mix butter, icing sugar, vanilla, salt in stand mixer with paddle. Add eggs little by little then all-purpose flour.
  2. Spread with rolling pin between parchment papers.
  3. Keep in the freezer few minutes.
  4. Mold into a tart ring.
  5. Bake in oven 350°F for 10 minutes.
ALMOND CREAM:
  1. Using stand mixeer, make butter smooth with paddle.
  2. Add sugar, mix.
  3. Add eggs little by little with the Rhum.
  4. Add almond powder in at the end.
  5. Spread on the tart and bake with tart for 8 minutes.
VANILLA CREAM:
  1. Whisk egg yolk with a little bit of liquid at first.
  2. Boil milk, cream, vanilla.
  3. Add cornstarch, pastry flour into egg yolk mixture.
  4. Strain liquid onto egg yolk mixture, then pour into the pot, cook.
  5. Add gelatin butter, mascarpone, mix with hand blender. Put in the blast chiller to cool down and keep in the refrigerator.
RASPBERRY-CRANBERRY COMPOTE:
  1. Put cranberry, raspberry, honey, sugar into a pot. Cook with a low heat until it reaches a good texture.
  2. Add lemon juice and cook for 1 minute.
  3. Mix with hand blender and keep in the refrigerator
CRANBERRY CRYSTAL MERINGUE:
  1. Whip egg white and make a meringue with sugar. Add sifted icing sugar at the end delicately
  2. Pipe small leaves with a tip ‘leaf’.
  3. Sprinkle Fresh Origins Fruit Crystals® Cranberry on top.
  4. Dry for one night
BUILDING:
  1. Garnish half of tart with vanilla cream.
  2. Garnish other half with raspberry-cranberry compote. Sprinkle fresh raspberry.
  3. Arrange Cranberry Crystal meringue on top, except for the middle.
  4. Garnish more compote in the middle of tart
  5. Finish with small touch of gold leaf.