I decided to try something different and I ended up doing these ring (?) tartlets (not sure how to call these). Despite my love for tarts and derivates, sometimes you just want to change things up and challenge yourself. These were not easy to make 😰 probably because as usual my most sophisticated kitchen utensil is an electric beater and this forces me to McGyver my way into making things work 😅 still, it was fun, especially when I managed to make these things roll (video coming soon! I will upload the video in a couple of days, so you can see a bit of the procedure).
These cuties have a few elements:
-a sweet shortcrust ring
-a Sichuan pepper cake
-a rhubarb compote
-a strawberry Sichuan pepper mousse with fresh strawberries
Recipe (makes 8):
Sweet shortcrust pastry
75g vegan butter, cold and cubed
Pinch of salt
20g almond flour
50g icing sugar
Incorporate the butter in the flour, then add the sugar, salt and almond flour and when all resembles a mix of breadcrumbs add the water. Let rest 1h in the fridge. Line pastry rings and freeze for 20’. Bake at 160C fan for 8’ minutes.
Sichuan pepper sponge
160g brown sugar
180g all purpose flour
2g baking powder
2g baking soda
4g Sichuan pepper, crushed
Zest of 3 lemons
120g almond milk
1 flax egg (2.5g flax seeds + 40g lemon juice)
80g rapeseed oil
Sift the flour and the baking powder and soda together in a bowl, then add the brown sugar and the salt. Add the zest of lemon and the flax egg, whisk well. Finally add the milk and the oil, combine with a balloon whisk and then use a spatula to check that you have scraped everything from the bottom of the bowl. Add the pepper. I used tin foil to create a band in the pastry ring. Pipe in the space and bake for 7-10’ at 135C fan.
100g rhubarb puree (I oven baked it at 170C and blended it)
1 tsp agar agar
Juice of 1/2 lemon
Cook all the ingredients until the mixture reaches 80C, then set aside until ready to assemble.
Pipe on top of the cake insert and let set.
Strawberry Sichuan diplomat cream
125g coconut milk + 5g ground Sichuan pepper: warm up together and let sit for 20h.
1/2 tsp vanilla paste
Zest of 1 lemon
20g light brown sugar
15g strawberry powder
1 g agar agar + 10g water (cold)
75g whipping cream (I used emlea plant)
Heat the coconut milk with the vanilla paste and the lemon zest. Once warm, pour on the sugar+cornflour+strawberry powder in a bowl and combine well with a balloon whisk. Put back on the heat and stir in the agar agar. Whisk until the mixture thickens and refrigerate until ready to use.
When ready to assemble, whip the whipping cream and fold in 3 batches in the coconut creme pat.
Pipe above the rhubarb compote layer, after having carefully placed the fresh strawberries. Let set 2h in the fridge.
Here’s a short video summarising the steps: