BLACK SESAME SHORTCRUST
Mix all powders with butter in cubes until sanded aspect. Add eggs and link the powders, let cooling down in the fridge. Roll to 3mm and shape tart rings of 16 cm diameter. Bake approximatively 15-20 min at 170°C on silicon sheet with holes.
(for 1 plate 40x60 cm) Mix the powders with first part of egg white and the fresh cream, to obtain homogeny preparation. In the same time, whip the other egg white with the sugar to make a meringue. Mix delicately this meringue into the first preparation. Spread out on baking plate and bake 20 min at 170°C.
TEA WHIPPED GANACHE
Warm the cream and tea at 60°C, infuse for 15 min, sift out and compensate the loss with cream. Warm again, dd the gelatin and pour over the chocolate. Add the cold liquid cream and blend to realize a good emulsion. Let set a night in the fridge. Whip before using to a firm texture.
Mix together and put in piping bag.
In the baked tart shell, apply a layer of melted cocoa butter to impermeabilize. Pipe a bit of whipped ganache, then put a layer of Yuzu cream and put a layer of biscuit on top, complete with cream till top by doing smooth surface. Using a St Honoré nozzle, pipe straight lines. Then in between pipe small lines of Yuzu cream. Decorate.
➡️ Follow us for more inspiration, tutorial and recipes on Instagram, FB, Youtube and LinkedIn.