TART POMPON

Karim Bourgi

PARTNER OF THE MASTERCLASS

The mastermind behind KAYU, CALLA, and OPPA is bringing his incredible talent to our kitchen! Known for his bold flavour fusions, he seamlessly blends French classics with Eastern influences, creating pastries that are nothing short of extraordinary

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DISCOVER THE BRAND

"76 years ago, my grandfather founded the company Boiron Frères SA. As the inventors of frozen fruit puree, we have continued to innovate by developing our range to support pastry chefs, cooks and bartenders from all over the world on a daily basis with excellent fruit solutions"

Alain Boiron ~ Managing Director

Number 1 World leader in professional frozen fruit purees, les Vergers Boiron purees are made from a strict selection of perfectly ripe and GMO-free fruits from the best locations worldwide. The flavour experts assemble these fruits using techniques inherited from the champagne industry, and their know-how guarantees consistent taste, colour and texture.

The purees have no added sugar, providing you nothing but fruit. No colouring, preservative, filler or thickener is added to the puree in order to have a product as pure as possible. No more washing, peeling, deseeding, blending and waste. Save labour, time and control your costs.

Recipe Breakdown

ALMOND SHORTCRUST

INGREDIENTS	UNIT(g)
Plain flour	610g
CSM Ingredients Icing sugar	235g
Salt	5g
Almond powder	80g
Corman Butter 82%	310g
Eggs	130g
Vanilla powder	3g

Use the flat beater in a food processor to mix the dry ingredients with the cold cubed butter until the mixture resembles crumbs.
When there are no more lumps, add the cold eggs and mix them in to create a homogeneous paste.
Store in the refrigerator or spread out immediately.

MOIST PISTACHIO MOELLEUX

INGREDIENTS	UNIT(g)
Almond powders	120g
Corn starch	15g
Sugar	135g
Baking powder	2g
Pure cream 35%	120g
Whole eggs	120g
Gima Pistachio paste 100%	95g
Toasted pistachios	120g

Combine the almond flour, cornstarch, sugar, baking powder and vanilla.
Add the cream and eggs and mix them in.
Add the pistachio paste and set the mixture aside.
Pipe into the pre-baked tart shell and sprinkle with the chopped pistachios before baking.

RASPBERRY CONFIT

INGREDIENTS	UNIT(g)
Les Vergers Boiron Raspberry puree 100 %	695g
Dawn Foods Glucose DE35/40	115g
Sugar	115g
Ingredium Pectin NH	15g

Heat the purée and glucose to 105°F (40°C).
Mix the sugar with the pectin NH then sprinkle it into the heated purée.
Bring to a boil and store in the refrigerator.

WHIPPED GANACHE

INGREDIENTS	UNIT(g)
Whole milk	540g
Potato starch	15g
Starch base	500g
Gelita Gelatine mass	36g
Weiss Aneo 35%	350g
Pure cream 35%	300g
Orange blossom water	50g

Mix together a small portion of the cold milk with the potato starch and set aside.
Heat the rest of the milk to between 185°F (85°C) and 195°F (90°C).
Combine some of the hot milk with the milk and starch mixture.
Put everything back in the cooking appliance and bring to a boil.
Weigh out the amount of hot liquid starch required for the recipe and add the bloomed gelatine.
Gradually combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula.
Immediately mix to make a perfect emulsion.
Add the cold liquid cream and orange blossom water.
Mix again.
Ideally, leave to set in the refrigerator for 12 hours at 40°F (4°C).
Whisk until the texture is firm enough to use in a piping bag or with a spatula.

NEUTRAL MIRROR GLAZE

INGREDIENTS	UNIT(g)
Mirror glaze	300g
Water	30g

Boil together and spray tat 80ºC.

ASSEMBLY

Preparation

Make the shortbread crust, spread it to a depth of 2.5mm and use it to line your choice of tartlet pans. Bake at 300°F (150°C) for approx. 15 minutes.
Make the moist pistachio sponge and use a piping bag to apply 20g into the tartlet cases.
Add 4g of chopped pistachios. Cook for 8-9 minutes at 300°F (150°C). Allow to cool and set aside.
Make the whipped ganache and leave it to set in the refrigerator for 24 hours. Make the raspberry confit and pour approx. 5g into 1cm half- sphere molds.
Freeze the half-spheres and store the rest of the confit in the refrigerator.

Assembly

Use a spatula to loosen the remaining raspberry confit.
Fill the tartlets with approx. 5g of confit and smooth its surface.
Remove the half-spheres from their molds and place three on each tartlet. Freeze.
Beat the intense whipped ganache and use a piping bag with a 12mm nozzle to pipe it into differently sized balls on each tartlet (about 40g). Freeze.
Use a spray gun to apply a layer of Absolu Cristal neutral glaze to the tartlets.

Ingredients

INGREDIENTS	UNIT(g)
Plain flour	610g
CSM Ingredients Icing sugar	235g
Salt	5g
Almond powder	80g
Corman Butter 82%	310g
Eggs	130g
Vanilla powder	3g

Assembly

Use the flat beater in a food processor to mix the dry ingredients with the cold cubed butter until the mixture resembles crumbs.
When there are no more lumps, add the cold eggs and mix them in to create a homogeneous paste.
Store in the refrigerator or spread out immediately.

Ingredients

INGREDIENTS	UNIT(g)
Almond powders	120g
Corn starch	15g
Sugar	135g
Baking powder	2g
Pure cream 35%	120g
Whole eggs	120g
Gima Pistachio paste 100%	95g
Toasted pistachios	120g

Assembly

Combine the almond flour, cornstarch, sugar, baking powder and vanilla.
Add the cream and eggs and mix them in.
Add the pistachio paste and set the mixture aside.
Pipe into the pre-baked tart shell and sprinkle with the chopped pistachios before baking.

Ingredients

INGREDIENTS	UNIT(g)
Les Vergers Boiron Raspberry puree 100 %	695g
Dawn Foods Glucose DE35/40	115g
Sugar	115g
Ingredium Pectin NH	15g

Assembly

Heat the purée and glucose to 105°F (40°C).
Mix the sugar with the pectin NH then sprinkle it into the heated purée.
Bring to a boil and store in the refrigerator.

Ingredients

INGREDIENTS	UNIT(g)
Whole milk	540g
Potato starch	15g
Starch base	500g
Gelita Gelatine mass	36g
Weiss Aneo 35%	350g
Pure cream 35%	300g
Orange blossom water	50g

Assembly

Mix together a small portion of the cold milk with the potato starch and set aside.
Heat the rest of the milk to between 185°F (85°C) and 195°F (90°C).
Combine some of the hot milk with the milk and starch mixture.
Put everything back in the cooking appliance and bring to a boil.
Weigh out the amount of hot liquid starch required for the recipe and add the bloomed gelatine.
Gradually combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula.
Immediately mix to make a perfect emulsion.
Add the cold liquid cream and orange blossom water.
Mix again.
Ideally, leave to set in the refrigerator for 12 hours at 40°F (4°C).
Whisk until the texture is firm enough to use in a piping bag or with a spatula.

Ingredients

INGREDIENTS	UNIT(g)
Mirror glaze	300g
Water	30g

Assembly

Boil together and spray tat 80ºC.

Assembly

Preparation

Make the shortbread crust, spread it to a depth of 2.5mm and use it to line your choice of tartlet pans. Bake at 300°F (150°C) for approx. 15 minutes.
Make the moist pistachio sponge and use a piping bag to apply 20g into the tartlet cases.
Add 4g of chopped pistachios. Cook for 8-9 minutes at 300°F (150°C). Allow to cool and set aside.
Make the whipped ganache and leave it to set in the refrigerator for 24 hours. Make the raspberry confit and pour approx. 5g into 1cm half- sphere molds.
Freeze the half-spheres and store the rest of the confit in the refrigerator.

Assembly

Use a spatula to loosen the remaining raspberry confit.
Fill the tartlets with approx. 5g of confit and smooth its surface.
Remove the half-spheres from their molds and place three on each tartlet. Freeze.
Beat the intense whipped ganache and use a piping bag with a 12mm nozzle to pipe it into differently sized balls on each tartlet (about 40g). Freeze.
Use a spray gun to apply a layer of Absolu Cristal neutral glaze to the tartlets.