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Ponthier - Citrus lemon verbana tart

Citrus lemon verbana tart

Riccardo Magni
Pastry chef and pastry director at Congusto Gourmet Institute
Almond shortbread
Butter
Icing sugar
Tant pour tant almonds
Eggs
Salt
Liquid concentrated vanilla
T45 flour
230g
115g
115g
90g
3g
5g
450g
Mix the butter (at 15/16°C) with the icing sugar and the tant pour tant almonds. Add the eggs, salt, vanilla and mix briefly with the flour, store at 4°C. Roll out over 3 mm on the tart mould. Let cool.
Soft amaretto biscuit almonds pine nuts
Egg whites
Caster sugar
Almond flour
Icing sugar
T45 flour
Pine nuts
125g
50g
150g
150g
20g
20g
Whip the egg whites with the caster sugar, incorporate the sifted powders with a spatula. Spread on the bottom of the pie to 4 mm, add some pine nuts and sprinkle with icing sugar. Bake at 170°C for 15 minutes. Let cool and remove the cooking ring.
Citrus lemon verbena crémeux
PONTHIER citrus lemon verbena purée
INGREDIUM Dextrose
Sugar
Corn starch
Egg yolks
White chocolate 36%
Butter
300g
30g
80g
15g
115g
235g
225g
Dissolve the sugars and cornstarch together. Mix with the PONTHIER citrus lemon verbena purée, egg yolks and bring to a boil. Add the white chocolate and the softened butter in small pieces, emulsify and pour 5 mm into the tart. Put in negative cold.
Vanilla panna cotta
Cream
Sugar 1
Liquid concentrated vanilla
INGREDIUM gelatin with Gelatin P (pork)
Water
Whipped cream
Sugar 2
400g
25g
5g
6g
30g
200g
40g
Bring the cream, sugar 1 and vanilla to a boil for 2/3 minutes. Add the hydrated INGREDIUM gelatin P and, at 30°C, the whipped cream with sugar 2. Use immediately.
Citrus lemon verbena jelly
PONTHIER citrus lemon verbena
Caster sugar
INGREDIUM Agar agar
250g
55g
3g
Dissolve the INGREDIUM agar in the sugar and the PONTHIER citrus lemon verbena purée. Bring to a boil, let cool and set aside.
Assembly and decoration
Pink grapefruit
Orange
Lime
Lime zests
SQ
SQ
SQ
SQ
Pour the panna cotta to the edge of the tart and put in the negative cold. Store at -18°C. Arrange drops of cream, drops of jelly, then arrange pieces of fresh pink grapefruit, orange, lime and PONTHIER lime zests.