Sudachi & Basil Tartlet

Making the recipe

For 8/10 tartlets

Frozen puree without added sugar Sudachi

Ingrédients

Butter – 100 g
Icing sugar – 80 g
Eggs – 45 g
Flour T55 – 200 g
Fine salt – 1.5 g

Mix the icing sugar and butter in the mixer, using the paddle.
Add the eggs gradually.
Sieve the flour and salt, then add to the mix.
Mix everything together until you have a smooth texture.
Cover with cling film and keep in the fridge for 2 hours.
Roll out the pastry to 1.8 mm thickness, then line individual tartlet circular moulds.
Keep in the fridge for 30 minutes before pre-cooking at 180°C until lightly browned.
Ingrédients

Almond powder – 50 g
Butter – 50 g
Brown sugar – 50 g
Whole eggs – 50 g
Cornflour – 5 g
Lemon zests – SQ

Mix the almond powder, butter, brown sugar and lemon zests in the mixer, using the paddle.
Add the eggs and mix.
Add cornflour to finish, then mix.
Pipe some almond cream in the bottom of each tartlet then bake at 180°C until browned.
Ingrédients

Frozen puree without added sugar Sudachi – 105 g
Whipping cream 35% – 40 g
Butter – 12.5 g
Glucose – 15g
Sugar – 70 g
Whole eggs – 115 g
Cornflour – 12.5 g
Cocoa butter – 60 g

In a pan, bring the sudachi puree without added sugar to the boil with the cream, glucose and butter.
In a mixing bowl, mix together the sugar, whole eggs and cornflour.
Pour part of the hot liquid into the previous mix, and stir to relax the mix.
Put everything in the pan and boil for 2 minutes.
Remove from the heat, leave to cool at 45°C and add the cocoa butter.
Mix with a hand blender and set aside in the fridge for 24 hours before assembly.
Ingrédients

Frozen puree without added sugar Sudachi – 150 g
Caster sugar – 15 g
NH Pectin – 3 g

Heat the sudachi puree without added sugar in a pan.
Mix the dry ingredients together.
Sprinkle the dry ingredients into the hot liquid and boil for 2 to 3 minutes.
Keep in the fridge for the assembly.
Ingrédients

Egg whites – 75 g
Caster sugar – 75 g
Icing sugar – 75 g
Crystallised sugar – QS

Using a bain-marie, in the mixing bowl, heat the egg whites and caster sugar at 50°C.
Place the bowl in the mixer and, using the whisk, beat until cooled.
Gently blend in the icing sugar then spread the meringue thinly onto baking parchment using a chablon cutter in the shape of a flower.
Remove the chablon and sprinkle with crystallised sugar.
Dry the meringues and set aside for the assembly
Ingrédients

Frozen puree without added sugar Sudachi – 240 g
Caster sugar – 100 g
Agar agar – 4 g
“Basil Cress” Koppert Cress – SQ

Heat the sudachi puree without added sugar.
Mix the dry ingredients together and blend into the hot liquid.
Bring to the boil and cool rapidly.
Once the mix has cooled, add the “Basil Cress” leaves and mix with a hand blender, then set aside for the assembly.

ASSEMBLY

Pipe the sudachi cremeux onto the almond cream and freeze.
Place the sudachi cremeux on top and shape into a dome using a small palette knife, then freeze.
Gently heat the jelly then dip the tartlets to obtain a fine layer.
Once the jelly is set, add a meringue to decorate.

Thibault MARCHAND

Thibault Marchand, a renowned pastry chef with a passion for challenges, has made his mark on the world of patisserie with his exceptional skills and competitive spirit.
With no less than 15 competitions under his belt at just 30 years old, Thibault Marchand loves a challenge, and is known for his determination and perfectionism.

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