"This gorgeous, intense red tart is full of fragrance and texture. It does take a bit of effort to arrange the berries in an orderly manner, but it adds a note of elegance."
½ gelatine sheet (titanium grade)
50 ml full-cream milk
150 ml single (pure) cream
100 g raspberry purée
10 g white (granulated) sugar
200 g ruby chocolate
375 g plain (all-purpose) flour, plus extra for dusting
80 g white (granulated) sugar
200 g chilled unsalted butter, cubed
6 g French Earl Grey tea, ground to a fine powder
1 egg yolk
50 g white chocolate
100 ml rosé wine
150 g raspberries, halved
150 g strawberries, quartered
85 ml water
50 ml lemon juice
80 g white (granulated) sugar
4.5 g pectin NH powder
50 ml rosewater
100 ml water
50 g white (granulated) sugar
2 g agar
10 strawberries, cut into eighths
Dried rose petals, for sprinkling
Soak the gelatine in cold water to soften.
Combine the milk, cream and raspberry purée in a saucepan and bring to the boil.
Meanwhile, whisk the eggs and sugar in a heatproof bowl until fluffy. Whisk in the hot milk mixture, then pour the mixture back into the pan and cook until it reaches 83°C (181°F) on a sugar thermometer. Squeeze the excess water from the softened gelatine, add it to the pan with the ruby chocolate and whisk until smooth. Strain the crémeux into a container and refrigerate overnight.
Preheat the oven to 170°C (340°F). Place a 20 x 2 cm (8 x ¾ inch) perforated tart ring on a baking tray lined with baking paper.
Combine the flour, sugar, butter and ground tea in a mixer fitted with the paddle attachment. Mix until a sandy texture is formed. Slowly add the egg and yolk and mix until a dough is formed. Wrap in plastic wrap and refrigerate for 30 minutes.
Roll out the chilled dough on a lightly floured surface to a thickness of 3–5 mm (â…›–¼ inch). Drape the dough over the tart ring and tuck in the edges, cutting off the excess. Prick the centre of the tart shell with a skewer a few times. Line the shell with baking paper and fill with baking beads or uncooked rice. Blind bake the shell for 15 minutes. Remove the paper and beads or rice and bake for a further 15.minutes or until golden. Set aside to cool.
Melt the white chocolate in a heatproof bowl in the microwave or over a saucepan of simmering water. Coat the inside of the tart shell with the melted chocolate
Combine the rosé, berries, water and lemon juice in a saucepan. Cook over medium–high heat for 15–20 minutes or until the berries have broken down.
Whisk the sugar and pectin together, then whisk it into the berry mixture and bring to the boil. Remove the pan from the heat. Transfer the berry compote to a container and place in the fridge until needed.
Transfer the berry compote to a piping bag and pipe it into the tart shell as shown below, leaving a 1 cm (½ inch) gap from the top edge.
Transfer the ruby crémeux to a piping bag. Pipe a 1 cm (½ inch) thick layer of crémeux on top of the berry compote as shown. Place in the fridge to set for 15 minutes.
Cut the rosewater jelly into 5 mm (¼ inch) cubes.
Arrange the strawberry pieces and raspberries on top of the ruby crémeux. Scatter spoonfuls of the rosewater jelly cubes on top of the berries and garnish with the dried rose petals.
The Dessert Game by Reynold Poernomo, (Published by Murdoch Books, RRP $36.99) is available now from great Victorian booksellers such as Books for Cooks, Hill of Content, The Paperback Bookshop and Readings, as well as online.
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