Russel Sturteri

Name: Russel Sturteri
Prep time: 2 h 30 min
Cook time: 1 h
Total time: 3 h 30 min
Ingredients: 104 g fine granulated sugar; 1 g salt; 348 g all-purpose flour; 14 g egg yolks (beaten); 10 g white sesame seeds; 10 g black sesame seeds; 232 g unsalted butter (room temperature); 200 g 70% cocoa chocolate (chopped); 500 g pastry cream (see page 41); 360 g 35% fat cream (whipped to medium peaks); 330 g Italian meringue (see page 21); to taste Saint-Fariné chocolate cookies (see page 59; rolled to 3mm thickness, cut with a 2.5cm round cutter); 1100 g red bell pepper (preparation: remove stems and seeds, cut lengthwise in half, place cut side down in a 170°C convection oven and roast until soft, peel and cool); 600 g raspberry purée (unsweetened frozen; half of it should be pre-boiled and cooled before use); 32 g gelatin powder (bloomed in water); 128 ml water; 120 g fine granulated sugar; 630 g 35% fat cream (whipped to medium peaks); 660 g Italian meringue (see page 21); 100 g red bell pepper (pre-processed, same as for mousse); 100 g raspberry purée (unsweetened frozen; 1/3 should be pre-boiled and cooled before use); 1 tbsp aged wine vinegar (reduced by half); 100 g hazelnut glaze (non-heated type); to taste each Palakyn candy (decorative candy: arrange rounds on a silicone mat, cover with another silicone mat, bake in a 180°C deck oven for about 7 minutes)

A refined tart featuring a red bell pepper and raspberry mousse, paired with a sesame sablé crust and chocolate crème.

3h 30m

Easy

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Ingredients

fine granulated sugar 104 g

salt 1 g

all-purpose flour 348 g

egg yolks (beaten) 14 g

white sesame seeds 10 g

black sesame seeds 10 g

unsalted butter (room temperature) 232 g

70% cocoa chocolate (chopped) 200 g

pastry cream (see page 41) 500 g

35% fat cream (whipped to medium peaks) 360 g

Italian meringue (see page 21) 330 g

Saint-Fariné chocolate cookies (see page 59; rolled to 3mm thickness, cut with a 2.5cm round cutter) to taste

red bell pepper (preparation: remove stems and seeds, cut lengthwise in half, place cut side down in a 170°C convection oven and roast until soft, peel and cool) 1100 g

raspberry purée (unsweetened frozen; half of it should be pre-boiled and cooled before use) 600 g

gelatin powder (bloomed in water) 32 g

water 128 ml

fine granulated sugar 120 g

35% fat cream (whipped to medium peaks) 630 g

Italian meringue (see page 21) 660 g

red bell pepper (pre-processed, same as for mousse) 100 g

raspberry purée (unsweetened frozen; 1/3 should be pre-boiled and cooled before use) 100 g

aged wine vinegar (reduced by half) 1 tbsp

hazelnut glaze (non-heated type) 100 g

Palakyn candy (decorative candy: arrange rounds on a silicone mat, cover with another silicone mat, bake in a 180°C deck oven for about 7 minutes) to taste each

Instructions

Make the sesame sablé

Place the fine granulated sugar, salt, and flour in a mixing bowl and beat at medium speed with a whisk. Then add the beaten egg yolks and the two types of sesame seeds in order, mix until combined, then add the butter and mix. Gather the dough into a ball, wrap in plastic wrap, and rest in the refrigerator overnight. Remove the plastic wrap, roll out to 2mm thickness, line a tart ring, and trim off the excess. Place weights on top and bake in a 170°C deck oven (top heat 8, bottom heat 2) for about 20 minutes. Remove the weights and ring, and cool on a rack.

Make the crème diplomate

Chop the chocolate, melt over a double boiler, and adjust to 45°C. Add the chocolate to the warm pastry cream, mix well, and cool to 40°C. Add the cream (whipped to medium peaks) all at once, and fold gently to avoid deflating the air bubbles. Add this mixture to the Italian meringue and fold gently in the same way.

Assemble the tart base

On the cooled sablé base, arrange the Saint-Fariné chocolate cookies cut with a 2.5cm round cutter. Pour in the crème diplomate up to the edge, and refrigerate until set.

Make the red bell pepper mousse

Pre-process the red bell pepper: remove the stems and seeds, cut lengthwise in half, place cut side down in a 170°C convection oven and roast until soft, then peel and cool. Blend the prepared red bell pepper and the raspberry purée (half of it pre-boiled and cooled) in a blender until smooth. Bloom the gelatin in water, add the fine granulated sugar, dissolve in the microwave, then pour into the blended fruit and mix. Add the cream (whipped to medium peaks) all at once, and quickly fold gently to avoid deflating the air bubbles. Add this mixture to the Italian meringue and fold gently in the same way. Pour into 5cm diameter ring molds up to the edge, and refrigerate until set.

Make the red bell pepper glaze

Place the pre-processed red bell pepper and the remaining ingredients in a blender and blend until smooth. 1/3 of the raspberry purée should be pre-boiled and cooled before use.

Finish

Unmold the mousse that has set in the refrigerator, and brush with the red bell pepper glaze. Place the red bell pepper mousse on the tart base, remove the mold, and decorate with raspberries and Palakyn candy.