Ingredients
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430 gButter
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815 gFlour
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410 gPowdered Sugar
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615 gEggs, divided use
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235 gCornstarch
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60 gAlmond Flour
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60 gSemolina Flour
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12.5 gKosher Salt, divided use
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450 gSugar
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300 gCalamansi Juice
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562 gButter
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10 gGold Gelatin Sheets, bloomed
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10 gLimoncello
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Coconut Whipped Ganache, recipe follows
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Calamansi Sphere, recipe follows
Preparation
Combine purpose flour and butter to make paté sablée (tart shell) in a standing mixer until the ingredients resemble sand. Add powdered sugar, 240 grams of eggs, cornstarch, almond flour, semolina flour and 5 grams of salt and mix until somewhat homogeneous. Knead to form a ball; wrap dough with plastic wrap and rest refrigerated for at least 3 hours.
Roll out dough to 1.5 mm, and shape into tart shell(s). Chill until set. Bake at 350°F for 18 minutes or until golden brown. Transfer to a cooking rack.
Whisk together remaining 375 grams of eggs, sugar, juice and butter to make Calamansi curd. Cook over a double boiler, whisking occasionally until thick.
Remove from heat and blend in bloomed gelatin. Cool; stir in limoncello. Add remaining 7.5 grams of salt or add to taste. Pour into ready-made tart shells and cool for at least 3 hours.
To assemble, transfer one Calamansi sphere to a prefilled tart shell. Pipe the coconut ganache in flower form or preferred design. Grate lemon zest over the top and chill.
To make coconut whipped ganache: Bring 315 grams of coconut cream (milk) to a boil and pour, into a mixing bowl to melt 357 grams of white chocolate. Whisk in 45 grams of bloomed gelatin, cool and add 822 grams of heavy whipping cream. Refrigerate for 12 hours before whipping to stiff peaks.
To make Calamansi sphere: Whisk together 225 grams of Calamansi juice, 50 grams of sugar and 12 grams of cornstarch in a sauce pot. Boil for 1 minute and pour into silicone molds. Freeze at least 5 hours.
Co-owners/Chefs Monique and Paul Feybesse / Tarts de Feybesse, Vallejo, California