- Baker-Pastry Chef
- Recipe calculated for 4 pieces
- 5 completion stages
Corman products used for this recipe
Slightly flaky shortcrust pastry made with cornflour
- Soften the butter to 22 °C and mix it together with the flours until they are well incorporated into the mixture.
- Dissolve the dextrose and the salt in the eggs and water, then knead this together with the first mixture.
- Roll out the dough and make one book fold, then leave to rest for 2 hours in the refrigerator.
- Take the dough out of the refrigerator, roll it out and place the sheet of butter in the centre, then make three letter folds.
- Wrap the dough in clingfilm and chill in the refrigerator for 1 hour.
100 g Dairy Butter 82% fat – Block 240 g Flour Type 2 Strength 280/300 - Firmness/Elasticity 0,5 60 g Corn flour 60 g eggs 60 g water 6 g salt 10 g dextrose 150 g Express Butter 82% fat – Sheet
Light dill cream
- Finely chop the fresh dill and mix it with the butter.
- Set aside for 12 hours at room temperature.
- Hydrate the gelatine in the cold water.
- Bring the milk to the boil.
- Meanwhile, mix the erythritol and starch together, then add the eggs and salt.
- Mix well to prevent any lumps forming.
- Pour in the boiling milk and bring the mixture to the boil.
- Then, add the liquid butter and the gelatine.
- Mix using a hand-held blender.
- Set aside in a blast chiller until the mixture reaches 25°C, then incorporate the whipped cream with the cream cheese and fill the bottoms of the tarts with the mixture.
- Set aside in a blast chiller.
25 g Liquid Clarified Butter 99,9% fat 235 g Selection Cream 35% fat 5 g salt 12 g rice starch 35 g erythritol 50 g eggs 166 g whole milk 48 g gelatine 10 g fresh dill 90 g
- Cook the salmon in a non-stick frying pan.
- Combine the other ingredients and mix everything together well.
- Melt the gelatine and incorporate it into the mixture.
320 g Fresh salmon slice 160 g Liquid Clarified Butter 99,9% fat 80 g 120 g Selection Cream 35% fat 36 g gelatine
Mix all the ingredients together until the mixture is smooth and looks slightly gelatinous.
Leave to marinate for at least 10 minutes, then strain and place in a sous-vide bag.
Store in an airtight container.
197 g Cold process gelatine 56 g lemon juice 6 g Grated lemon peel 38 g water
- Roll out the shortcrust pastry to 3 mm thick and use it to line four rings that are 18 cm in diameter and 2 cm high.
- Bake at 170 °C for 18 minutes.
- Fill the base of the tart to the edges with the light dill cream.
- Place in a blast chiller.
- Once stabilised, decorate with dots of salmon mousse, smoked salmon, fresh spinach leaves and redcurrants.