Violet

Instructions

Short crust pasty
In the bowl of a stand mixer, fitted with paddle attachment, beat butter with flour until you get a sandy mixture.
Add salt and lemon zest.
Lightly beat egg with food colouring to melt.
Add icing sugar and egg/colouring mixture and mix to combine.
Wrap the dough in clingfilm and refrigerate for at least 3 hours.
To line the pastry ring
Brush the interior of your ring with butter (8 inches - 20.5 cm.) and place on a baking tray with baking paper (I used microperforated round tart ring, microperforated tray and Silpat non-stick mat).
Roll the dough gently until you have an even 3mm thickness.
Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
Using the knife, remove the overhanging pastry.
Prick the base with a fork and refrigerate for 2 hours.
To bake
Heat fan oven to 320 F - 160°C.
Bake the tart shell for 20-22 minutes and let cool for a while.
Brush with melted cocoa butter (or white chocolate).
Let completely cool.
Blackcurrant custard
Soak gelatin sheet in cold water.
In the jar of a hand blender, pour fruit puree, whole egg, egg yolks, heavy cream and sugar and blend to combine.
Pour the mixture into a saucepan and cook over moderate heat, stirring constantly.
When the mixture reaches 179.5 F - 82°C remove from the heat and return to the jar.
Wring gently gelatin sheets to remove excess water, then add to the warm liquid and blend to melt.
Add soft butter and blend once again.
Let cool for a while, then pour the mixture into the tart shell.
Refrigerate (or freeze).
Panna cotta
Wrap with cling film the bottom of a 6.5 inches - 16 cm pastry ring and set aside.
Soak gelatin sheets in cold water.
Heat the milk with a part of heavy cream and sugar until 160F -70°C.
Then, add wringed gelatin and stir to melt.
Add the remaining cold heavy cream and mix to combine.
Pour the mixture into the prepared ring and freeze.
Blackcurrant mousse
Soak gelatin sheets in cold water.
To blackcurrant puree add icing sugar and blend to mix.
Heat a part of blackcurrant puree, add wringed gelatin sheets and stir to melt.
Add the remaining puree to the mixture, stir to combine.
Whip cream until soft peaks form and in batches, add the whipped cream to the blueberry mixture.
Lay the white part of the mould Eclipse by Silikomart (or a pastry ring 7 inches-18 cm) on a plate.
Pour some blackcurrant mousse into the mould and freeze 10 minutes to set.
Insert in the middle the frozen panna and press a little.
Cover with the mousse until you get the edges of the mould.
Smooth the surface with a spatula and freeze.
Yellow glaze
Soak gelatin sheets in cold water and set aside.
In a small saucepan, bring heavy cream, glucose syrup, inverted sugar syrup and salt to a boil.
Meanwhile, cook water and sugar until 258F - 125°C.
Gradually, pour the boiling syrup on heavy cream mixture and mix to combine.
When temperatures reaches 160F - 70°C add wringed gelatin sheets and food coloring.
With a hand blender, mix until well combined.
Let cool until 90F - 95F - 32°C - 35°C before using.
To assemble
Place the tart on a serving plate and brush the surface with neutral glaze.
Remove the frozen blackcurrant mousse from the mould (or from the ring) and place on a rack to glaze.
Wait some seconds, then with a knife, clean the edges, and using a spatula, lay gently the mousse on the tart.
Garnish with as you prefer.
To serve
Refrigerate for 8 hours to allow the cake bring back to right temperature.