Vanilla Sable
Flour – 165gm
Unsalted Butter – 100gm
Salt – 1gm
Icing Sugar – 42gm
Eggs – 33gm
Method:
- Mix flour and butter until the flour reaches a sandy texture (rub-in-method).
- Add icing sugar and eggs and knead until it formed dough.
- Rest in the fridge for 1 hour, then roll and line the tart rings.
- Bake in a tart ring at 170°C for approximately 20 minutes.
Passionfruit Crémeux
Passion fruit puree – 100gm
Mango Puree – 25gm
Caste Sugar – 75gm
Unsalted Butter – 188gm
Eggs – 138gm
Method:
- Bring the purees and about half of sugar to boil in a small saucepan. Meanwhile in a bowl, whisk the eggs and the remaining sugar until smooth. Make sure no lumps are still visible.
- Pour a quarter of the boiling puree into the egg mixture and whisk quickly. Pour the tempered egg mixture into the heated purees and on low heat stir the mixture to 80⁰C while constantly stirring, using a rubber spatula.
- Remove from heat and pour into another bowl to stop the cooking process.
- Cool down the mix, and add the soft butter in the mixture and using an immersion blender or whisk make the mixture smooth.
Almond Cream
Unsalted Butter – 120gm
Caster Sugar – 120gm
Almond Powder – 120gm
Crème Patissiere – 156gm
Eggs – 120gm
Method:
- Cream butter and sugar
- Add almond powder
- Slowly add in eggs
- Once incorporated well, add pastry cream
Italian Meringue
Water – 65gm
Sugar – 250gm
Egg Whites – 92gm
Method:
- Boil sugar and water to 116 – 121°C
- Slowly whip egg whites on the side once sugar starts to boil.
- When the sugar is ready, pour into the egg whites and continue to whip on high speed until cooled to room temp.
- Pipe on lemon tart and caramelize meringue with torch
Chef Amit Sinha
Executive Pastry Chef
L’Opera