Lemon Rose Tart

Get ready to be charmed by the elegance and sophistication of Bruno Albouze's Rose Shaped Tartlet. This exquisite dessert features a delicate sablé crust filled with a luscious almond cream, topped with a sumptuous poached lemon marmalade, all wrapped in a glamorous rose-shaped yuzu mousse. The combination of flavors and textures in this dessert is truly a work of art that will delight your taste buds and leave you craving for more. Stay tuned to discover the secrets behind creating this stunning and delectable Rose Shaped Tartlet with Bruno Albouze.

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Sugar Dough

Make eight 3mm thick disks (cut them larger in diameter than tartlet rings), and keep refrigerated. Quickly soften up a pastry disk with the palm of your hands and place loosely inside of the ring. Apply pastry carefully against the edges and shape into tartlet. Repeat until done. Freeze tartlet shells until ready to use. Save leftover for later use or make more tartlets.

Baking

Pre-bake tartlets lined with microwave safe wrap filled with beans, rice or pie weights at 350ºF/180ºC for 20 min; remove pie weights and cool. Fill shells with less then two-thirds full with the room temp almond cream – bake again for about 25 minutes. Let cool.

Lemon Marmalade Inserts

Combine sugar and agar-agar and set aside. Heat up water and lemon juice. Whisk in sugar-agar mixture; bring to a boil and cook for 2 minutes. Chill on a ice bath and refrigerate until firm. Meanwhile, dice poached lemons. Add lemon supreme, finger lime and mint. Smooth out the chilled lemon mixture with an immersion blender and add to the poached lemons mixture. Fill up 16 half sphere silicone molds, and freeze overnight.

Yuzu Lemon Mousse

Soak gelatin in cold water to soften and drain. Blend melted chocolate with the hot cream. Add gelatin, and remaining chilled cream and Yuzu juice. Blend well and chill overnight. When ready to use, beat to soft peaks.

Lemon Crémeux

Soak gelatin in cold water to soften and drain. Bring to boil lemon juice, sugar and eggs whisking constantly. Sieve, add gelatin and blend – cool to 140ºF/60ºC. Add butter and blend well – store in the refrigerator.

Montage

Beat one-third of the yuzu ganache montée. Coat each large half sphere silicone mold with about 3 tablespoons of mousse and freeze to set for 2 hours. Pipe out a ball of lemon crémeux and add the frozen lemon marmalade inserts. Finish with more yuzu mousse and smooth out with an off set spatula. Freeze cakes for 6 hours before de-molding. Then whip remaining yuzu mousse to medium firm peaks, and finish cakes with the closed tip. Scrape off the sides of the dome to make roses looking more real.

Chocolate Spray (optional)

Melt cocoa butter first and mix in white chocolate and blend. Save 30% of the mixture if spraying another color such as orange, green or red. Add food coloring and blend; pass through a sieve lined with cheesecloth. Use at 100ºF/38ºC. Air Spray The Cakes / Use a gravity feed spray gun. Protect counter top and tray with plastic wrap. Use carton boards to create a screen while gun spraying the items or do it outside. The use of a hair dryer can be useful to keep the nozzle and cup in working condition especially during cooler temp. To minimize risks, fill the paint cup half way full right before using it. Spray frozen cakes in yellow first then add a light coating of a different color if desired. Freeze finished cakes. Thaw cake overnight in the refrigerator before eating. Enjoy!

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