Yuzu & Praline Tarts

Name: Yuzu & Praline Tarts
Yield: Makes 12 tarts
Cuisine: French
Ingredients: 1 quantity of Yuzu Marmalade; ½ quantity of Hazelnut & Almond Pastry; 1 quantity of Genoise; 1 quantity of Alcohol Syrup, made with yuzu sake; ½ quantity of Yuzu Bavaroise; 1 quantity of Dark Chocolate Crémeux made with 200 g (7 oz) dark (bittersweet) chocolate (70% cocoa solids) and 100 g (3½ oz) gianduja; 1 quantity of Dark Chocolate Crémeux made with 200 g (7 oz) dark (bittersweet) chocolate (70% cocoa solids) and 100 g (3½ oz) gianduja; 1 quantity of Dark Chocolate Crémeux made with 200 g (7 oz) dark (bittersweet) chocolate (70% cocoa solids) and 100 g (3½ oz) gianduja; 1 quantity of Dark Chocolate Crémeux made with 200 g (7 oz) dark (bittersweet) chocolate (70% cocoa solids) and 100 g (3½ oz) gianduja; 1 quantity of White Spray Chocolate; 1 quantity of Fruit Glaze made with oranges; 1 quantity of Fruit Glaze made with oranges; edible gold leaf to decorate; 300 g (10½ oz) tempered dark (bittersweet) chocolate, used to make twelve 6 cm (2½ inch) Chocolate Discs and small Chocolate Squares; 300 g (10½ oz) tempered dark (bittersweet) chocolate, used to make twelve 6 cm (2½ inch) Chocolate Discs and small Chocolate Squares; 300 g (10½ oz) tempered dark (bittersweet) chocolate, used to make twelve 6 cm (2½ inch) Chocolate Discs and small Chocolate Squares

Preparation info

Makes
12
tarts

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

The fragrant citrus notes of the yuzu zest balance well with the chocolate and praline, cutting the richness and adding a fresh flavour to the tart. This pâtisserie incorporates classic French techniques with the influence of Japanese ingredients.

Ingredients

300 g (10½ oz) tempered dark (bittersweet) chocolate, used to make twelve 6

Europe
France
Mediterranean
Pie

Method

First, prepare the chocolate discs and decoration & the Yuzu Marmalade as instructed, then prepare the pastry, sponge, syrup, bavaroise & crémeux

Prepare the pastry and rest as instructed. Prepare and bake the Genoise. Once cooled, cut into twelve 4.5cm (1¾ inch) discs. Prepare the yuzu sake syrup as instructed and set aside. P