Yuzu, grapefruit and osmanthus tartlet

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Yuzu, grapefruit and osmanthus tartlet

par Manuel Bouillet

Twins’ Creative Lab

International Pastry Consultant

Taipei, Taiwan

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Recipe made with

YUZU PUREE 100%GRAPEFRUIT PUREE 100%

Ingredients

Vanilla “pâte sucrée”

Grapefruit almond “mirliton”

Grapefruit Yuzu cremeux

Osmanthus mascarpone chantilly

Grapefruit yuzu “confit”

Preparation

Recipe and assembly for 12 pcs:

  • Pre-bake the tart shell at 150°C / 302°F, fan 2, 0%, 18 min.
  • Add the “mirliton” then bake one more time at 160°C / 320°F, fan 2, 0%, 10/12 min.
  • Add the Grapefruit Yuzu cream.
  • Add the osmanthus Yuzu Grapefruit jelly in the center.
  • Finish with piping the chantilly on each side.
  • Decorate with candied grapefruit and osmanthus flowers.

 

Download the recipe in PDF