Strawberry and Vanilla Rice Pudding Tart Reinterpreted

Les Vergers Boiron

Les Vergers Boiron

Premium Supplier 29th July 2020

Strawberry and Vanilla Rice Pudding Tart Reinterpreted

60 min

Pastry recipe / by Jean-Thomas Schneider using Les Vergers Boiron fruit purée

Ingredients

1. Vanilla rice pudding

  • 125g Round Rice
  • 750g Milk 3.6% fat
  • 250g Cream 35% fat
  • 10g vanilla pod
  • 50g Sugar
  • 60g Butter 82% fat

2. Shortbread pastry

  • 215g Butter 82% fat
  • 135g Icing Sugar
  • 2g Fine Salt
  • 45g Almond Powder
  • 70g Egg
  • 360g Strong Flour - type 45

3. Strawberry glaze

  • 60g Frozen fruit purée 100%: Strawberry
  • 300g Topping Neutral

4. Strawberry crémeux

  • 900g Frozen fruit purée 100% Strawberry
  • 60g Sugar
  • 21g pectin 325 NH 95
  • 120g Glucose Powder DE 40
  • 150g Butter 82% fat

5. Strawberry mousse

  • 600g Whipped cream 35% fat

6. Choux paste sponge

  • 190g Milk 3.6% fat
  • 4g Fine salt
  • 45g Butter 82% fat
  • 90g Strong flour type 45
  • 190g Egg
  • 60g Grapeseed Oil
  • 190g Egg White
  • 100g Sugar

7. Assembly and finishing

  • 500g White couverture 35%
  • 5g Glittering gold

Method

1. Vanilla rice pudding

Heat rice and butter (10g) until translucent on low heat
Add milk, cream, vanilla pod and sugar Cook on low heat
Reduce until thick
Add 50g of butter
Chill

2. Shortbread pastry

Mix butter, icing sugar, salt and almond powder
Add eggs and flour
Roll it out
Cut round shapes
Bake for 30 minutes at 150°C

3. Strawberry glaze

Mix all ingredients together

4. Strawberry crémeux

Mix sugar, pectin and glucose
Add strawberry purée
Bring to the boil Add butter
Blend

5. Strawberry mousse

Mix cream with strawberry crémeux (previous step)
Pipe 160g per 120x2 cm ring

6. Choux paste sponge

Bring to the boil the milk, salt and butter Remove from heat, add flour
Dry it out
Add egg gradually
Add grapeseed oil
Beat egg white and sugar mix both
Spread into a 60x40 cm baking sheet Bake for 10 minutes at 180°C
Remove from the oven and cover with cling film until cold

7. Assembly and finishing

Pipe the rice pudding onto a tart base Then pipe the strawberry crémeux
Place a circle of choux paste
Cover the layer of strawberry mousse with strawberry glaze
Pipe strawberry mousse around the edge
Put the disc of Couverture on top

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