Tea dream

COMPOSITION
• cocoa and Earl Grey tea streusel
• Jivara velvet cream
• raspberries
• raspberry glaze
• neutral cold glaze

COCOA AND EARL GREY TEA STREUSEL

• butter 320 g
• sugar 320 g
• Sicilian almond flour 320 g
• stone ground pastry flour 255 g
• cocoa 60 g
• Earl Grey blue flower tea 15 g
• sea salt 5 g

Weight all the ingredients separately. Cut the butter into cubes and put into the refrigerator. Put the castor sugar and the tea in a pepper mill and grind into powder. Mix the following ingredients together in a mixer with a paddle attachment: flour, almond flour, the sugar compound, cocoa powder and salt. When all the ingredients are well amalgamated, gradually add the butter and mix until the dough is smooth and even. Keep refrigerated for 3 hours. Pass through a suitable size grill and store in the freezer. Bake in a convection oven with the vent open at a temperature of 160°C.

CUSTARD

• fresh cream 35% fat 180 g
• whole milk 180 g
• pasteurized egg yolks 70 g
• sugar 35 g

Weigh the ingredients. Boil the milk and cream in a suitable sized saucepan. Beat together the castor sugar and yolks to melt the lecithin. Pour the boiling milk and cream mixture onto the yolks in 3-4 stages to prevent thermal shocks. Cook the mixture until it coagulates at 82-84°C then stir to maintain the structure. Cool rapidly.

JIVARA VELVET CREAM

• custard 460 g
• Jivara 40% couverture 46 g
• powdered gelatin 3 g
• water to dissolve the gelatin 15 g
• soft, fresh mascarpone 460 g

Weigh the ingredients separately. Rehydrate the gelatin in abundant cold water and let it dissolve in the custard at a temperature of 65°C. Gradually pour the custard onto the couverture previously melted at 40-45°C. Stir vigorously until shiny and elastic, a sign of a successful emulsifying process. Repeat this operation 4–5 times in order to maintain the structure. Mix to reform the structure and add the mascarpone. Store in a refrigerator at a 4°C covered with a cling film.

NEUTRAL COLD GLAZE

• neutral nappage 450 g
• water 50 g

Heat the neutral nappage glaze and the water in a saucepan of a suitable size. Sift into another container and cover with a cling film. Keep in the refrigerator for at least 12 hours. Heat the glaze to 15-20°C before using.

ASSEMBLY

Put the 16 cm perforated square moulds onto a perforated baking tray provided with a perforated mat and then place about200 g of streusel in each one. Wet the surface with water to facilitate fat cohesion. Bake in a preheated convection oven to 160°C for about 22 minutes. Seal once cooled. Using a pastry bag with a nozzle, pipe the Jivara cream onto the surface.

FINISHING
Using pastry bag, pipe the raspberry jelly into the raspberries. Bring the neutral glaze to the boil and spray the surface of the dessert by means of a compressor.

DECORATION
Decorate with raspberries and milk chocolate squares.

STORING
For this kind of tart it is recommended to keep the preparations ready for use and assemble them daily.

RECOMMENDATIONS
Put in a refrigerated display case at a positive temperature for no more than two days.