Ingredients:
Zusto Biscuit Dough
140g Unsalted butter (diced)
100g Zusto
230g Plain flour
35g Ground almonds
2g Salt
1 Egg (lightly beaten)
1 Zest of lemon (finely grated)
1/2 Zest of orange (finely grated)
Seed from 1/2 vanilla pod
Egg white for glazing
Quick Raspberry Jam
300g Raspberry puree
50g Zusto
5g Yellow pectin
50g Fresh raspberries
Squeeze of Lemon juice
Lemon Cream
250g Lemon juice (freshly squeezed)
12g Lemon zest
375g Zusto
350g Whole eggs
500g Butter
9g Gelatine leave (soaked)
Raspberry Gel
500g Raspberry puree
100g Zusto
5g Agar Agar
To Decorate
Raspberries as needed
Redcurrants as needed
Gold leaf
Alyssum flowers
Method
Pre heat oven to 180c
For the Zusto biscuit tartlets
Beat the butter with the citrus zests and vanilla seeds until light and aerated
Sieve together the Zusto, flour, ground almonds and salt to ensure they are mixed thoroughly
Add the dry ingredients into the butter and mix slowly
Bring the dough together by slowly streaming in the lightly beaten egg
Once the dough has formed, wrap in Clingfilm and rest in the fridge for 1 hour
Roll and cut the dough into required size of disks to line the tart
Rest and chill the cut biscuits disks for approx. 15 minutes before lining the tart rings ( this will help them keep a neat shape when baking)
Line the pastry with an empty muffin cup and fill with baking beans
Blind bake the little tarts at 180 until golden brown, then remove the baking beans
Brush the inside of each tartlet very lightly with a little beaten egg and return to the oven for 5 minutes, this provides a seal to keep the biscuit dough crisp
For the Quick Zusto raspberry jam
Mix the Zusto and the pectin and set aside
Place the raspberry puree in a sauce pan and whisk in the pectin/Zusto mix
Bring to the boil and boil rapidly for 1 minute
Drop in the fresh raspberries and a drop of lemon juice
Stir to break up the fresh raspberries
Set aside until ready to use
For the lemon cream
Bring the eggs, sugar, lemon zest and lemon juice to the boil in a thick bottomed sauce pan
Pass this mix through a fine sieve to remove any lumps
Add in the soaked gelatine and stir to ensure it is all dissolved
When the mix cools to approx 60c , whisk in the butter, ensuring it looks emulsified and shiny
Cool in a covered clean bowl until ready to use
For the raspberry gel
Mix the Zusto and the Agar Agar and set aside
Place the raspberry puree in a sauce pan and whisk in the Agar Agar/Zusto mix
Bring to the boil and boil rapidly for 1 minute
Remove from the heat , allow to set in a covered shallow container in the fridge, until the gel is set solid
Puree the gel in the food processor until it has a smooth consistency
Reserve in a piping bag until ready to assemble the tartlets
To assemble and decorate the tartlets
Take the blind baked tartlets and spoon a little of the quick Zusto jam in the base
Then fill the tartlets to the very top with the lemon cream and allow these to set in the fridge until firm
Next pipe a little of the raspberry gel onto the surface of the lemon cream
Then arrange the raspberries and red currants onto the tartlets
Pipe a little of the raspberry gel into the raspberry cavities
Decorate creatively with the alyssum flowers and the gold leaf
