Fruit Tart by Clement Goyffon | Pastry Arts
Fruit Tart recipe from Clement Goyffon is not the usual one. His idea is to create a maximum of textures in the mouth.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pastryartsmag.com.
Cooking tools:
- Tart ring
- Piping bag
- Immersion blender
- Stand mixer
- Rolling pin
- Mold
- Kitchen scale
- Pastry brush
- Oven
- Saucepan
- Stove
- Whisk
- Mixing bowl
- Freezer
- Refrigerator
- Plastic wrap
Ingredients
- 250 g unsalted butter
- 250 g confectioners’ sugar
- 400 g T55 flour
- 100 g almond powder
- 4 g vanilla powder
- 5 g salt
- 100 g eggs
- 588 g heavy cream
- 5 vanilla beans, split and scraped
- 256 g white chocolate, melted
- 63 g gelatin mass
- 588 g cold heavy cream
- 2244 g whole milk
- 4 1/2 vanilla beans, split and scraped
- 448.8 g granulated sugar
- 112.2 g cornstarch
- 112.2 g T55 flour
- 269.3 g egg yolks
- 5 g agar agar
- 7 g pectin
- 23 g dextrose
- 20 g granulated sugar
- 500 g strawberry puree
- 383 g strawberry puree
- 76 g granulated sugar
- 27 g vegetable gelling agent
- Fresh raspberries
- Sorrel flowers
- Gold leaf
- White chocolate feather brushed with gold
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