Presented by Pastry Chef Stefani Scrivens, Signatures Restaurant at Le Cordon Bleu in Ottawa
- 2 egg whites
- 60 g sugar
- 60 g icing sugar
- Tart Shell
- 125 g butter
- 85 g icing sugar
- 4 yolks
- 250 g flour
- 500 g water
- 50 g sugar
- 3 bags of earl grey tea
- 6 gold gelatin leaves
- 4 gold gelatin sheets
- 165 g passionfruit coulis
- 150 g sugar
- 4 eggs
Blackcurrant Ice cream
- 250 g cassis coulis
- 288 g milk
- 57 g 35% cream
- 40 g milk powder
- 74 g sugar
- 23 g atomized glucose
- 23 g inverted sugar
- 3 g ice cream stabilizer
- 250 g frozen blackcurrants
- 20 g sugar
- ½ tsp lemon juice
- Whisk the egg whites in a stand mixer until soft peaks begin to form.
- Slowly add the sugar and continue to whisk until shiny and stiff peaks.
- Sift the icing sugar and fold in to the egg white mixture.
- Pipe desired shape onto a silpat on a baking tray, and bake in oven at 80 C (175 F) for 2 hours until hard. Keep in a sealed container.
- Using a stand mixer, cream the butter with a paddle attachment for 3 to 5 minutes, until soft.
- Add the icing sugar and mix until combined.
- Add in one yolk at a time, cleaning the sides of the mixer each time.
- Add in the flour all at once. Make sure the dough is soft to touch, without sticking to you.
- Remove from the mixer and wrap in plastic wrap. Let sit in the fridge for at least 30 minutes to rest.
- When rested, roll out to about 4 mm thickness and, using a cutter, cut circles a few centimeters larger than your tart molds.
- Press into the tart circle and trim off the extra dough. Let rest in the fridge for another 15 to 30 minutes.
- Using a fork, lightly press a few holes in each shell and top with baking weights. Bake at 180 C (350 F) for 8 to 10 minutes until golden, then let cool before filling.
- Boil the water, sugar and tea, and steep for about an hour.
- Soak the gelatin in cold water for 5 minutes, and then remove from the water.
- Then return the tea to the heat and boil again, then add the gelatin and strain.
- Let set in a square metal pan, 8”x 8”, lined with plastic wrap, in the fridge for at least an hour.
- Soak the gelatin sheets in cold water for 5 minutes.
- Over a double boiler, whisk together the passionfruit coulis, sugar and eggs until thick. Remove from heat.
- Remove the gelatin from the water, squeezing out as much water as possible, and whisk in to the hot passionfruit mixture.
- Pass through a sieve and let sit at room temperature, covered with plastic wrap.
Blackcurrant Ice cream
- Heat the milk and cream in a large pot over medium heat. Mix the sugar, atomized glucose and stabilizer in a bowl.
- At 35 C, add the sugar mixture to the large pot, and continue to mix with a spatula.
- At 60 C, add the milk powder.
- At 85 C add the inverted sugar and remove from heat.
- Strain. Let cool for 4 hours, or until completely cooled, in the fridge and add the cassis coulis using a hand blender.
- Turn in an ice cream machine.