MODERN TART

with lemon and fresh fruit

by Tommaso Foglia

HULALÀ WHIPPING CLASSIC

1 crostata

Ingredients

For the almond shortcrust pastry:

715 g of 00 flour
350 g butter
270 g icing sugar
150 g eggs
100 g almond flour
Lemon peel
6 g sale

For the white chocolate and vanilla Namelaka:

220 g white chocolate
220 g Hulalà Professional Classic
100 g fresh whole milk
5 g gelatine sheets
1 vanilla bean

For the lemon curd:

200 g sugar
120 g eggs
110 g butter
70 g lemon juice
50 g egg yolks
15 g lemon zest
10 g corn starch
5 g gelatine sheets

For the transparent gelatine:

225 g sugar
150 g glucose syrup
85 g water
10 g gelatine sheets

Assembly:

2 g finely ground salt

Hulalà Whipping Classic

Preparation

For the almond shortcrust pastry:

Mix the soft butter with the sugar, grated lemon zest and salt In a stand food mixer at medium speed for about 5 minutes. The mixture will be gritty. Then add the eggs a little at a time and finally the 00 flour and the almond flour.

When the flours are completely absorbed, finish working by hand, until you obtain a homogeneous and well-blended dough.
Form a rectangle, wrap in cling film and place it to rest in the fridge for at least 4 hours. Then, roll out the dough to approximately 3 mm thick using a rolling pin and use the dough to line a 20 cm diameter, 2 cm high, micro-perforated steel ring.

Pierce the bottom with a fork and remove the excess pastry from the edges using a smooth knife or spatula. Using the piping bag, create an internal layer of frangipane creme about 1 cm high and place it in the freezer for 15 minutes, so that the shortcrust pastry stabilizes.
Cook in a fan oven at 175°C for approximately 20 minutes.

For the white chocolate and vanilla Namelaka:

Heat the milk in a saucepan, then add the vanilla seeds and the gelatine, previously soaked in cold water, and mix until it is completely dissolved.
Place the chopped chocolate in a tall, narrow container, pour the milk mixture over it and blend with an immersion blender. When the mixture is well blended, slowly add the cold Hulalà Professional Classic, continuing to mix.

Cover with cling film and leave to rest in the refrigerator for at least 4 hours.
Whip the mixture in a stand food mixer, using the paddle attachment or electric whisk. When the Namelaka is well whipped and the base of the tart is cold, use a spatula to distribute the Namelaka inside the shortcrust pastry shell, over the frangipane, up to the edges, being careful to level it well.

Keep the tart in the freezer for at least 2 hours.

For the lemon curd:

Blend the lemon zest with the sugar. Add the eggs and egg yolks, mixing well until the sugar has completely dissolved.
Mix the cornstarch with the lemon juice and set aside.

In a saucepan, melt the butter over a low heat. When it is completely melted, add the eggs beaten with the sugar and the lemon juice mixed with the cornstarch. Cook over medium heat, stirring with a whisk until it starts to simmer, then remove from the heat and allow the gelatine, previously soaked in cold water, to dissolve in it. Pour the lemon curd into a round silicone mould with a diameter of 16 cm and a height of 2 cm and keep in the freezer for at least 4 hours. Unmould when completely frozen.

For the transparent gelatine:

In a saucepan, bring the water, sugar and glucose syrup to the boil. Remove from the heat, add the gelatine, previously soaked in cold water, and stir until it is completely dissolved.

Pour into a container, cover with a sheet of cling film and leave to set in the refrigerator overnight.
Scaldare a 30 °C al momento dell’utilizzo.

Assembly:

When the lemon curd is completely frozen, place it on a rack, bring the transparent glaze to 30°C and frost it by pouring the jelly over it. Remove the excess glaze and place the lemon curd in the centre of the tart. Distribute the fresh fruit pieces around the edges of the tart.