Plum Tart

Directions

• Chocolate Shortcrust Pastry
• (In a stand mixer fitted with the paddle) Cream the butter and icing sugar, until smooth and homogeneous.
• Add the egg gradually and mix until combined.
• Add in salt and cocoa powder. High-fat cocoa absorbs moisture; avoid overmixing to prevent toughness.
• Sift in the flour and mix just until combined, do not knead.
• Slightly flatten the dough, wrap tightly, and refrigerate for a minimum of 1 hour or freeze for 30 minutes.
• Roll the dough to 3 mm thickness.
• Line the dough into perforated tart ring (if the dough softens at any of these steps, immediately put it in the freezer or refrigerator. Tart dough should always be cold and firm).
• Freeze the lined tart for at least 30 minutes.
• Prick the dough with fork right before baking (see notes below).
• Bake at 170°C (with fan) for 10 minutes.
• Take out and fill with frangipane, remembering to leave space for the cream and plums to be placed on top.
• Bake again for 7 minutes, until the frangipane is slightly golden but still soft to touch.
• Cool completely before filling.
• Raspberry Frangipane
• Let the butter soften at room temperature or microwave for a little.
• Stir in the sugar, almond flour, egg, and orange zest.
• Mix in the raspberries.
• Chill for a minimum of 30 minutes before using.
• Vanilla Pastry Cream
• Bring the milk and vanilla to a boil.
• While the milk heats, whisk together the egg, sugar, and starch in a separate bowl until smooth.
• Gradually pour the hot milk over the egg mixture, whisking constantly to temper.
• Return the mixture to the stove and cook over medium heat, stirring continuously, until the pastry cream thickens and comes to a boil.
• Remove from heat and whisk for another 2 minutes.
• Add the butter and blend.
• Strain the pastry cream into a clean bowl and cover the surface directly with plastic wrap to prevent a crust from forming.
• Refrigerate for at least 2 hours.
• Whisk slightly before using.
• Strawberry Gel
• Place the diced strawberries, sugar, and orange juice into a saucepan.
• Cook over medium heat until the strawberries soften completely and release their juices. Stir occasionally to prevent sticking.
• Blend the mixture until smooth. Strain if a finer texture is desired.
• Return the purée to the saucepan and whisk in the agar.
• Bring to a full boil and cook for 30–60 seconds, whisking continuously to activate the agar.
• Pour the mixture into a shallow dish and refrigerate until fully set and firm.
• Once cold and stiff, cut into pieces and blend again until completely smooth to create a fluid gel.
• Transfer to a squeeze bottle or piping bag for plating.
• Exotic Glaze
• In a pot, combine everything together.
• Bring it to a boil and let it simmer for a couple of minutes.
• Turn off the heat and add lemon juice.
• Set aside and let it infuse all the flavors.
• After an hour, you can strain and keep in a jar.
• Assemble
• Using a mandoline, slice the red plums.
• Slightly glaze the plum sliced with exotic glaze.
• After the tart is cooled down, pipe/spread the pastry cream over the frangipane layer.
• Place the red plum slices to form a rose. Glaze again, if needing.
• Pipe dots of strawberry gel in between slices.
• Dress with fresh mint leaves.