Red Fruit / Vanilla Tart

Vanilla mousse: Rehydrate the gelatin. Make a custard: Blanch the egg yolks with the sugar with a whisk. Put the split and scraped vanilla pod in the milk pan. Bring to a boil. When the milk is ready to run, pour half of it over the mixture of yolks and blanched sugar. Whisk gently. Once the mixture is homogeneous, pour it back into the saucepan. Return everything to heat over medium heat, stirring constantly with a spatula, until the cream coats the spatula, up to 85 °C maximum. Drain the gelatin and whisk it into the custard. Crumple, film on contact, then allow to cool to room temperature. Assemble the whipped cream: Put the utensils and the cream in the refrigerator 1 hour before. Put the cream in the mixer bowl. Whisk at maximum speed to tighten the cream: it should be very matte. Use immediately or reserve in the refrigerator. Put a third in the custard and mix with a whisk. Stir in the rest of the maryse cream. Line a bag without a sleeve with vanilla foam and fill the mold cavities to the top. Freeze at least 3 hours.

Shortbread: Mix the flour and the salt, add the cold butter in small cubes. Sand by rubbing the whole between your hands without crushing. Add the icing sugar and the egg. Mix with a spatula to have a homogeneous consistency. Flatten in cling film and let stand in the refrigerator for at least 2 hours, ideally overnight.

Raspberry mousse: Hydrate the gelatin. Make a small syrup with the 21 g of water and 29 g of sugar. Boil in a saucepan so that the sugar is well dissolved up to 103 °C. Add this syrup to the raspberry pulp. Make an Italian meringue: Pour the 22 g water and 67 g sugar into a small saucepan. Cook everything at 121 °C. At the same time, start to mount the egg whites until they are frothy. When the sugar is cooked, pour it over the egg whites. When the Italian meringue is firm, leave to cool so that it is at room temperature. Then assemble the 250 g of liquid cream like a whipped cream. Drain the gelatin and put it to melt in a small saucepan over low heat. When the latter is liquid, add 4 tablespoons of raspberry pulp, mix and pour everything back into the pulp. Quickly mix your pulp with a whisk, so that the gelatin is perfectly incorporated. Then add half of the Italian meringue, then gently mix with a whisk. Then add half of the cream rise and mix. Then do the same with the rest of the Italian meringue and finish with what you have left with the whipped cream. Preheat the oven to 170ºC, bake the tart bases for 10 to 15 min.

Strawberry syrup: In the saucepan, put the water and the sugar to boil, add the raspberries and cook for 1 minute, mixing with a whisk. Mix using the hand blender and then strain.

Mounting: Pour the red fruit mousse into a pie shell using a pocket, place the vanilla mousse on the red fruit mousse. In the hollow pour the strawberry syrup which must be at room temperature.

By Pastry certified.