Jasmine Grape Tart


Working Method

Tart Base
  • Add the soft butter, salt, and icing sugar until combined well.
  • Add almond flour, and mix well, followed by eggs.
  • Lastly, add all-purpose flour and mix well.
  • Keep the tart dough in the chiller and rest for 2 hours.
  • Flatten the tart dough using a rolling pin or sheeter until 3mm thick.
  • Cut strips and round sizes that fit into the tart ring.
  • Bake it at 160°C-180°C for 10-15 minutes.

Jasmine White Mousse
  • Put dried Jasmine flower, milk, and cream (1) in a pot, bring it to a boil, then set aside and soak for 10-15 minutes.
  • Drain the mixture.
  • Bring the infused liquid to boil, mix egg yolks and sugar in a bowl, pour the infused liquid into the yolk mixture, and mix well.
  • Bring the mixture back into the pot; cook until 85°C.
  • Then add into Belcolade Selection Blanc CT, mix well using hand blender, followed by gelatine mass.
  • Whip the whipping cream (2) until soft peak, fold into the mixture until mixed well. 

Grape Jelly
  • Blend fresh grapes into puree; strain it.
  • Heat up the grape puree and sugar until the sugar is dissolved.
  • Add gelatine mass and mix well.
  • Pour it onto a square cake ring: 0.5cm thick; freeze it.
  • Then cut the grape jelly with round cutter.

Pistachio Coating
  • Melt Belcolade Selection Blanc CT and cocoa butter.
  • Add the toasted crushed pistachio and mix well.
  • Use it at 35°C-40°C.

  • Dip the Jasmine mousse with pistachio coating, assemble with tart dough shell and decorate it as desired.

About this recipe

Complexity level: