Kleenheat | Citrus tart with Julia Buri
Learn how to make pastry chef Julia Buri's citrus tart with Greek yoghurt snow. Julia is the owner of Crumbs Patisserie in Applecross and Osborne Park.
Ingredients
- 875g plain flour
- 125g almond meal
- 375g icing sugar
- 450g unsalted butter (cold, cubed)
- pinch of salt
- 3 whole eggs (60g, room temperature)
- 180g egg yolks
- 125g caster sugar
- 250g double cream
- 135g lemon juice
- 500g Greek yoghurt
- 50g caster sugar
- 1 vanilla bean
- 6 strands of fresh thyme
- 2 leaves of gold gelatine
- 200g thickened cream
- 250g passionfruit puree
- 50g sugar
- 4g agar agar
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