Recipe YUZU AND COINTREAU TART - Professionals

Name: Recipe YUZU AND COINTREAU TART - Professionals
Ingredients: 180 g butter; 120 g icing sugar; 40 g ground almonds; 60 g whole eggs; 3 g Guérande sea salt; 300 g flour type 55; 80 g fine wheat; Total weight: 783 g; 0 g Yuzu juice; 6 g Yuzu powder; 160 g whole eggs; 200 g caster sugar; 260 g butter; Total weight: 786 g; 360 g full fat milk; 80 g egg yolks; 80 g caster sugar; 40 g pastry cream powder; 20 g Mycryo® cocoa butter; 42 g gelatine; 280 g whipped cream; 60 g Cointreau® 60%; Total weight: 962 g; 200 g of ivory chocolate; 100 g cocoa butter; Total weight: 300 g; Recipe for 10 individual tartlets 7 cm in diameter and 1.5 cm high (around 110 g).

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Sadaharu Aoli revisits the recipe for lemon tart. Composition: sweet pastry, yuzu cream, Cointreau cream, ...

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Ingredients

180 g butter
120 g icing sugar
40 g ground almonds
60 g whole eggs
3 g Guérande sea salt
300 g flour type 55
80 g fine wheat
Total weight: 783 g
0 g Yuzu juice
6 g Yuzu powder
160 g whole eggs
200 g caster sugar
260 g butter
Total weight: 786 g
360 g full fat milk
80 g egg yolks
80 g caster sugar
40 g pastry cream powder
20 g Mycryo® cocoa butter
42 g gelatine
280 g whipped cream
60 g Cointreau® 60%
Total weight: 962 g
200 g of ivory chocolate
100 g cocoa butter
Total weight: 300 g
Recipe for 10 individual tartlets 7 cm in diameter and 1.5 cm high (around 110 g).