Redcurrant tart

- A recipe by Thibault MARCHAND

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Making the recipe

Makes two tarts, serving 6 people each

IQF frozen fruit Redcurrant

Frozen puree without added sugar Redcurrant

Frozen puree without added sugar Lemon

Ingrédients

Butter – 150g
Icing sugar – 120g
Eggs – 60g
T55 flour – 300g
Fine salt – 2,5g

In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and icing sugar.
Gradually add the eggs.
Sift together the fl our and salt, then add to the mixture.
Mix until smooth and homogeneous.
Cover with cling fi lm directly on the surface and refrigerate for 2 hours.
Roll out the dough to a thickness of 1.8 mm, then line the tart rings.
Refrigerate for 30 minutes before blind-baking at 180°C until lightly golden.
Ingrédients

IQF Redcurrant – QS
Ground almonds – 75g
Butter – 75g
Brown sugar – 75g
Whole eggs – 75g
Cornflour – 7,5g

In the bowl of a stand mixer fitted with the paddle attachment, mix the ground almonds with the butter and brown sugar.
Add the whole eggs.
Finish by adding the cornflour.
Pipe a layer of almond cream into each tart shell, then scatter with IQF Redcurrants.
Bake at 175°C until golden.
Ingrédients

Redcurrant puree – 250g
IQF Redcurrant – 125g
Granulated sugar – 37,5g
NH pectin – 4g

Heat the Redcurrant puree and IQF Redcurrants.
Mix the sugar and pectin together.
Gradually sprinkle the dry ingredients into the hot fruit mixture while
stirring, then bring to the boil.
Cool rapidly and reserve for assembly.
Ingrédients

Redcurrant puree – 250g
Lemon puree – 7,5g
Water – 75g
Granulated sugar – 95g
NH pectin – 5,5g
Cornflour – 16,5g
Butter – 45g

Mix the dry ingredients together.
Heat the fruit purees with the water.
Gradually sprinkle in the dry ingredients while stirring and boil for 2 min.
Remove from the heat and cool to 50°C, then add the butter.
Blend with a hand blender until smooth and cool rapidly.
Pour into half-sphere moulds and reserve the remaining crémeux for assembly.
Set aside for assembly.
Ingrédients

35% whipping cream – 500g
Sugar – 60g
Egg yolks – 52,5g
Vanilla pods – 2
Gelatin mass – 95g

Infuse the scraped vanilla pods in the cream for 30 minutes.
Prepare a crème anglaise.
Add the gelatin mass.
Strain and blend until smooth.
Refrigerate for 24 hours before whipping.

ASSEMBLY

Pre-bake the tart shells.
Pipe the almond cream into each tart shell and bake at 175°C.
Leave to cool.
Pipe in the Redcurrant Compote and Redcurrant Crémeux, then smooth the surface.
Freeze until set.
Unmould the Redcurrant Crémeux half-spheres and pipe the whipped Vanilla Crémeux around them.
Place them onto each tart.
Pipe whipped cream on the outside.

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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