Nectarine-Raspberry Tart
Hey foodies,
Nectarine and raspberry season is just around the corner. This week I'm presenting you with a fruity tart. :-D
Here is my nectarine-raspberry tart!
To make this 19 cm tart for 6-7 people, you will need:
Nectarine Jelly
- 100gr nectarine purée
- 15gr sugar
- 1 gelatine leaf
- 1/2 yellow lemon zest
Shortcrust Pastry
- 125gr flour
- 1 pinch of salt
- 2 tbsp sugar
- 60gr cold butter
- 25gr egg
- 1 yellow lemon zest
Nectarine Mousse
- 65gr nectarine purée
- 10gr sugar
- 80gr 35% cream
- 1 gelatine leaf
Assembly and Decoration
- 60gr white chocolate
- 70gr raspberries cut in half
- 20 fresh raspberries
- 1 nectarine
- Gelatine spray
- Gold leaves
Nectarine Jelly
To make the nectarine jelly swirl, I use the "Tourbillon 100" mould from Silikomart.
Start by soaking 1 gelatine leaf in very cold water for about 10 minutes.
Mix 100gr nectarine purée with 15gr sugar.
Zest 1/2 lemon using the microplane grater into the nectarine purée/sugar mixture.
Bring the nectarine purée, sugar and lemon zest to a boil.
Once the mixture is boiling, squeeze out the gelatine well and add it to the saucepan, mix well.
Pour the jelly into the swirl mould and place it in the freezer for 4h.
Shortcrust Pastry
We will now make our shortcrust pastry.
In a mixing bowl, combine 125gr flour, 1 pinch of salt, and 2 tbsp sugar.
Add 60gr cold butter and one yellow lemon zest.
Rub the dough with the flat beater (K beater), as in photo N°3.
Beat a whole egg and use only half of it (25gr), then mix until you get a crumble texture, see photo N°3.
Shape into a ball using a dough scraper and place it in the freezer for 15 minutes.
Once the 15 minutes in the freezer are up, roll out your dough between two sheets of baking paper using a large rolling pin and 3 mm thickness strips.
For this tart I use a 19 cm perforated ring from Silikomart.
Cut out your tart base and place it on a perforated baking tray lined with a perforated silicone mat.
For a perfect bake, I use a perforated mat and a perforated tray, which will give you an even bake and a crispy crust.
Using a strip cutter, cut strips of 2 cm.
Place your strips all around the ring. Make sure to press the edge firmly against the ring as well as against the base of the tart.
Trim the excess dough with a knife.
Place your tart base back in the freezer for 20 minutes.
In the meantime, preheat your oven to 170°C, fan-assisted.
After 20 minutes in the freezer, prick your dough with a fork.
Bake for a good 15 minutes.
Your tart base is baked once the edges pull away from the ring.
Once baked and cooled, you can remove the ring and set your tart base aside for the next steps.
Nectarine Mousse
Now we are going to make our nectarine mousse which will go inside our tart base.
Start by soaking 1 gelatine leaf in very cold water for about 10 minutes.
In the meantime, whip 80gr of 35% cream into a firm whipped cream.
Mix 65gr nectarine purée with 10gr sugar.
Pour 15gr of the nectarine purée/sugar mixture into a saucepan and bring to a boil.
Once boiling, remove the saucepan from the heat, squeeze out the gelatine and add it to the mixture.
Stir well so the gelatine is fully incorporated.
Add the nectarine purée/sugar/gelatine mixture to the first nectarine purée/sugar mixture. Mix well.
Then gently fold in the whipped cream.
Your mousse should be nice and smooth, see photo N°3.
Assembly
Melt 60gr white chocolate in the microwave at 500W for 30 seconds, stir, then heat for another 30 seconds until the chocolate is completely melted.
Using a brush, coat your tart base with the chocolate to prevent it from absorbing moisture. This technique is called "chablon".
Place your tart in the fridge for about 10 minutes to allow the chocolate to set.
After 10 minutes in the fridge, take out your tart base. Then using the microplane grater, smooth out any small imperfections. Be careful, the tart is fragile!
Cut 70gr of raspberries in half and place them on the bottom of the tart.
Pour the nectarine mousse over the raspberries. Smooth with an offset spatula.
Let your mousse set in the fridge for about 1h.
Once the mousse has set, unmould the swirl and place it in the centre of your tart.
Decoration
Time to decorate! :-)
Arrange 20 fresh raspberries all around the jelly swirl, alternating with cubes of one nectarine.
Spray your tart with gelatine spray. The gelatine spray will give a shiny effect and prevent the fruit from drying out.
And to finish the decoration, add a few gold leaves. ;-) Use precision tweezers to help you.
Here is the result, an ultra fresh and seasonal tart for this summer! ;-)
Store your tart in a box in the fridge.
I hope you enjoy this recipe :-)
Have a wonderful Sunday, foodies!
Sophie
P.S.: All the equipment used can be found at the bottom of the recipe.
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Comments
Question de Elodie
By: Elodie R. On 2024-12-18Bonjour, est-ce qu'on peut préparer toutes les préparations séparément 2 jours en avance et tout monter le jour même ? La mousse ne va pas trop figer si je la garde dans un plat au frigo? Merci beaucoup
Replied by: Karin On 2024-12-18
Question de Aude
By: Aude R. On 2024-04-28Bonjour,
Si je veux faire cette recette pour environ 10 personnes ou plus, quelle taille de cercle dois-je prendre et de combien dois-je augmenter les proportions de la recette ?
Merciii
Aude
Replied by: Karin On 2024-04-29
Replied by: Aude R. On 2024-04-29
Question de Sophie
By: Sophie B. On 2023-07-01Bonjour,
Merci pour la recette.
Je vois que vous n avez plus la purée de nectarine. Peut on la faire maison du coup? Avez vous une recette? ???
Merci pour votre aide
Sophie
Replied by: Laura On 2023-07-03
Replied by: Sophie B. On 2023-07-03
Question de A
By: A K. On 2023-01-18Bonjour !
Est-ce que cette recette de gelée peut-être être aussi mise dans un entremet ? Ou ça risque d’être trop « compact » ?
J’aimerais faire à la mandarine
Merci d’avance
Question de Emilie
By: Emilie D. On 2021-08-27Bonjour,
Est-ce que je peux le faire le jour d’avant (24h avant exactement)?
Merci
Replied by: Karin On 2021-08-27