Chef Gunawan Terrarium Tart recipe Inspired by a terrarium where you can see a small garden through glass!
Matcha Pistachio Tart Shell, blood orange curd, lychee Jelly, Red Bean cream Diplomat, freeze dried mandarin, fresh plum, edible flower and of course Sugar Dome!
Matcha Tart Shell
- 125g plain flour
- 10g matcha powder
- 65g caster sugar
- 65g butter
- 20g pistachios
- 15g hazelnut
- 1g salt
- 1/2 egg
Method
- Place all ingredients except the egg into food processor then blitz until it form a dough.
- Wrap the dough and let it rest in the fridge for at least 1 hour.
- Then roll the dough to 2mm thickness and place to tart ring.
- Bake for 20 minutes at 180c
Red bean cream diplomat
- 3 egg yolk
- 25g caster sugar
- 10g cornflour
- 125ml milk
- 125g red bean paste
- 100g cream
Method
- Combine the egg yolk, sugar and cornflour in a bowl and whisk until the sugar dissolves.
- Bring the milk and red bean paste to a boil.
- Whisk the hotel milk mixture into the egg yolk mixture
- Return the mixture to the saucepan and cook over medium heat, whisking constantly, just until the pastry cream thickens.
- Remove from the heat and place the pastry cream in a bowl to cool.
- In another bowl, whip the cream until firm peak, then fold into the pastry cream
Sugar dome
- 300g caster sugar
- 200g glucose
- 75g water
Method
- Place sugar, water and glucose into saucepan, bring it up to 150°c then pour the mixture to wrapped bowl, press using a cake ring and allow to set.
Lychee Jelly
- 250g ravifruit lychee puree
- 8g galatine leaves
Method
- Heat up the lychee puree then stir in the soaked gelatine leaves
Assembly
- Pipe the blood orange curd to the pastry shell and allow it to set.
- Pipe red bean cream diplomat on top of the blood orange curd.
- Decorate with Lychee jelly, edible flowers, freeze dried mandarin and fresh plum
