Graphic fruit tarts
Makes six 10cm fruit tarts
Vanilla pate sablé
50g confectioners sugar
1/4 tsp. vanilla powder
125g salted butter at room temperature
1 large egg yolk, app. 20g
150g all purpose flour
Cream together confectioners sugar, butter and vanilla powder. Beat in the egg yolk followed by the flour, don’t overwork the dough – mix only until the dough comes together. Gather into a bowl, flatten to a disc and wrap in clingfilm. Rest in the fridge for 30 minutes.
Roll out the dough and line six 10cm fluted tart tins with the dough. Chill the tart shells for at least 30 minutes in the fridge.
Preheat oven to 175C. Line the tart shells with tin foil and weigh down with dry beans or ceramic pie weights. Blind bake for 15 minutes, remove weights and tin foil and bake for another 5-10 minutes or until golden brown. Leave to cool on a wire rack.
125g granulated sugar
Pinch of salt
Preheat oven to 160C. Rinse and clean the rhubarb stalks and cut into 2-3cm batons. Mix with the sugar and transfer to an ovenproof dish. Bake for 15 minutes, stirring occasionally, until softened. Cool to room temperature.
White chocolate cremeux with rose, cloves and vanilla
120g whole milk
120g heavy cream
1/8-1/4 tsp. rosewater (to taste)
Seeds of 1/4 vanilla bean
50g egg yolks
12g granulated sugar
2 gelatine leaves (3,5g total)
125g white chocolate, finely chopped
Pinch of salt
Warm the cream and milk to just below boiling in a small saucepan, remove from heat and add cloves, steep overnight. Remove the cloves and bring milk and cream back to a boil.
Soak the gelatine leaves in cold water, set aside. In a bowl, mix together sugar and vanilla, add egg yolks and whisk to combine. Temper with 1/2 of the warm milk, add remaining milk whisking to combine and return to saucepan. Cook over low heat until temperature reaches 82C, stirring continuously. Immediately remove from heat, squeeze out excess water before stirring in gelatine leaves.
Add the white chocolate and emulsify using an immersion blender. Season to taste with rosewater and a pinch of salt. Transfer to a piping bag and chill for 2-3 hours.
To assemble and serve
48 parisienne balls of dragonfruits, from app. 4-5 dragonfruits
Spread a 1/2 cm layer of rhubarb compote in the bottom of each tart shell. Top with spiced white chocolate cremeux and arrange 8 blackberries, 8 raspberries and 8 dragonfruit balls on each tart.