YUZU APPLE TART

Otto Tay

PARTNER OF THE MASTERCLASS

Meet Otto Tay, the 2019 World Pastry Champion and a trailblazer in Asian pastry. With extensive expertise in hotel pastry, consultancy, and product development, he trains the next generation of professionals and co-owns the acclaimed online pastry shop 'Voilà' with his former teammate, Loi Ming Ai.

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RECIPE CREATED WITH

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Method

Almond Tart

INGREDIENTS	UNIT(g)
Unsalted Butter	108
Icing Sugar	71
Flour	178
Almond Powder	29
Salt	1
Whole Egg	34
Lemon Zest	0

Mix all ingredients well, but do not overmix. Flatten the mixture and place it in the freezer. Cut with a 6.3 cm diameter cutter (No. 6 cutter), place on silicone, and make a hole in the center using a fork. Freeze again, then bake. After 18 minutes, spray with egg wash and bake for an additional 5 minutes.

Oolong Frangipane

INGREDIENTS	UNIT(g)
Unsalted Butter (Room Temp)	120
Icing Sugar	120
Almond Powder	120
Whole Eggs (Room Temp)	109
Corn Starch	22
Oolong Tea Leaf	4
Ocenia Cream (Room Temp)	120

Use the creaming method; do not blend. Just mix well, avoiding excessive fluffiness.

Order of ingredients:

1. Soft butter

2. Icing sugar

3. Almond powder + corn +oolong

4. Whole egg

5. Cream

Pipe the mixture into a pre-baked tart shell and bake for 24 minutes.

Calvados Apple Whipped Ganache

INGREDIENTS	UNIT(g)
Milk	122
Potato Starch	5
Milk Starch	113
Cocoa Butter	7
White Chocolate	77
Gelatin Mass	14
Calvados	20
Green Apple Puree	32
Whipping Cream ( Cold )	49

Mix the milk and starch well while cold, then bring to a boil and remove from heat. While the mixture is warm, blend in the gelatin, then gradually pour into the melted chocolate and cocoa butter, mixing well. Finally, blend in the whipping cream, puree, and Calvados. Chill in the refrigerator overnight. Whip the mixture before use.

Apple Coulis

INGREDIENTS	UNIT(g)
Green Apple Puree	198
Chopped fine Mint Leaf (Leaf Pieces)	6
Calvados	6
Glucose Syrup	12
Vanilla Pod	0.6
Sugar	24
Gel Cream ( Cold )	8

Blend all ingredients well and store in the chiller

Sudachi Curd ( Eggless)

INGREDIENTS	UNIT(g)
Sudachi Puree	95
Mandarin Puree	39
Mango Puree	32
Lime Juice (grams)	5
Pectin NH	5
Sugar	66
Potato Starch	4
Unsalted Butter	42
Whipping Cream (Cold)	23
Lime Rind 1 Nos 6 g	6

Keep the rind in a tea bag. Mix the puree, zest, juices, potato starch, and pectin-sugar mixture well, then bring to a boil. Squeeze out all juice from the tea bag and discard it along with the rind. Blend in cold cream. At 45°C, blend in the soft butter until smooth.