Bergamot and Tea Tartlet by @moelleusementbon

35 min

8 servings

🧈

60 g

Cold butter

🌾

130 g

T55 flour

🌰

15 g

Almond powder

🍬

55 g

Icing sugar

🧂

1 g

Salt

🥚

110 g

Egg

🍋

0.5

Bergamot zest

🧃

80 g

Bergamot juice

🍋

20 ml

Lime juice

🍬

77 g

Sugar

🧈

50 g

Butter

3.3 g

Gelatin 200 Bloom

🥛

200 g

Liquid cream 30%

🍫

10 g

White chocolate

🍵

1 tsp

Casablanca tea

  1. Rub
    • Cold butter
    • T55 flour
    • Almond powder

    Rub together the butter, flour, almond powder, icing sugar and salt until sandy, then add the egg and fraiser the dough.

  2. Roll

    Roll out the pastry to 2mm and chill in the fridge.

  3. Line

    Line the tartlet rings with the pastry and freeze for 2 hours.

  4. Bake

    Bake at 160°C for 12 minutes.

  5. Brush
    • Egg

    Brush with egg and continue baking for 15 to 20 minutes.

  6. Whisk
    • Egg
    • Sugar

    Whisk the eggs and sugar together until pale.

  7. Heat
    • Egg
    • Lime juice
    • Liquid cream 30%

    Heat the bergamot juice, lime juice and zest, then pour over the egg mixture and cook to 83°C.

  8. Add
    • Cold butter
    • Gelatin 200 Bloom

    Add the hydrated gelatin and the butter.

  9. Blend

    Blend with an immersion blender and chill in the fridge.

  10. Infuse
    • Liquid cream 30%
    • Casablanca tea

    Infuse the tea in the cold cream overnight.

  11. Strain
    • Liquid cream 30%

    Strain the infused cream and top up to 200g with fresh cream.

  12. Heat
    • Sugar
    • Liquid cream 30%
    • White chocolate

    Heat 80g of the cream with the white chocolate, sugar and hydrated gelatin.

  13. Blend
    • Liquid cream 30%

    Blend with an immersion blender, then add the remaining 120g of cold cream.

  14. Chill

    Chill in the fridge overnight before whipping.

  15. Fill

    Fill the tartlet shells with the bergamot curd and pipe the chantilly on top using a P104 nozzle.

Bergamot and Tea Tartlet by @moelleusementbon

35 min

8 servings

🧈

60 g

Cold butter

🌾

130 g

T55 flour

🌰

15 g

Almond powder

🍬

55 g

Icing sugar

🧂

1 g

Salt

🥚

110 g

Egg

🍋

0.5

Bergamot zest

🧃

80 g

Bergamot juice

🍋

20 ml

Lime juice

🍬

77 g

Sugar

🧈

50 g

Butter

3.3 g

Gelatin 200 Bloom

🥛

200 g

Liquid cream 30%

🍫

10 g

White chocolate

🍵

1 tsp

Casablanca tea

Preparation Steps

  1. Step 1/15

    Rub together the butter, flour, almond powder, icing sugar and salt until sandy, then add the egg and fraiser the dough.

  2. Step 2/15

    Roll out the pastry to 2mm and chill in the fridge.

  3. Step 3/15

    Line the tartlet rings with the pastry and freeze for 2 hours.

  4. Step 4/15

    Bake at 160°C for 12 minutes.

  5. Step 5/15

    Brush with egg and continue baking for 15 to 20 minutes.

  6. Step 6/15

    Whisk the eggs and sugar together until pale.

  7. Step 7/15

    Heat the bergamot juice, lime juice and zest, then pour over the egg mixture and cook to 83°C.

  8. Step 8/15

    Add the hydrated gelatin and the butter.

  9. Step 9/15

    Blend with an immersion blender and chill in the fridge.

  10. Step 10/15

    Infuse the tea in the cold cream overnight.

  11. Step 11/15

    Strain the infused cream and top up to 200g with fresh cream.

  12. Step 12/15

    Heat 80g of the cream with the white chocolate, sugar and hydrated gelatin.

  13. Step 13/15

    Blend with an immersion blender, then add the remaining 120g of cold cream.

  14. Step 14/15

    Chill in the fridge overnight before whipping.

  15. Step 15/15

    Fill the tartlet shells with the bergamot curd and pipe the chantilly on top using a P104 nozzle.

Composition

Ingredients

Types

Dairy, Grains, Nuts, Sugar, Spices, Eggs, Fruits, Additives, Confectionery, Beverages

Ingredients

Cold butter, T55 flour, Almond powder, Icing sugar, Salt, Egg, Bergamot zest, Bergamot juice, Lime juice, Sugar, Butter, Gelatin 200 Bloom, Liquid cream 30%, White chocolate, Casablanca tea

Notes

Cold butter (for the sweet pastry), Icing sugar (for the sweet pastry), Egg (for the sweet pastry, for the bergamot curd), Bergamot zest (zest of half a bergamot), Gelatin 200 Bloom (for the bergamot curd), Casablanca tea (by Mariage Frères)

Allergens

Milk, Gluten, Tree nuts, Eggs, Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

310 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 28g, Fat: 20g, Fiber: 0.8g, Sugars: 16g

Nutritional Information

Minerals

Calcium: 35mg, Potassium: 70mg, Sodium: 110mg

Vitamins

Vitamin A: 110µg, Vitamin C: 8mg, Vitamin E: 0.9mg

Preparation

Time Information

Cooking

35 minutes

Overall

35 minutes

Difficulty

Level

Expert (4/4)

Steps

15 steps

Equipments

Utensils

Mixing bowl, Rolling pin, Tartlet rings, Pastry brush, Whisk, Saucepan, Fine strainer, Piping bag, P104 nozzle

Appliances

Oven, Blender, Refrigerator, Freezer, Stand mixer

Type

Type

Type Of Dish

Dessert

Occasions

Dinner Party, Special Occasion

Origin

Source

Platform

instagram

Original Creator

@moelleusementbon

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Flaky, Smooth, Airy

Flavors

Citrus, Floral, Sweet, Buttery, Tea-infused

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 2 days (store in an airtight container,keep chilled due to fresh cream and curd,best eaten within 24-48 hours for optimal pastry texture), freezer : not recommended once assembled (unbaked pastry shells can be frozen before baking,assembled tartlets with cream and curd do not freeze well)