‘Good things come to those who wait’ said one blogger who has not found time to share recipes with you recently.

Here it is though, truly inspired by the “Picasso of Patissiers”, Pierre Hermé. Pierre created the famous Ispahan when he was still with Ladurée and this tart is packed with bewildering combinations of flavours.

Bon appétit.

xoxo

T.

Serves: Aprox. 8-10

Preparation: 1 hour

Cooking time: 55 minutes

Cooling time: 14 hours

Ingredients:

• 7 tbs raspberry jam
• 2 tsp freeze-dried raspberry powder

Shortcrust pastry

• 400 grams plain flour
• 220 grams cold unsalted butter
• 70 grams icing sugar
• 1 egg

Rose-almond cream

• 90 grams unsalted butter, at room temperature,  diced
• 90 grams icing sugar
• 1 egg
• 150 grams pure cream
• 30 grams rose syrup
• 10 grams rosewater
• 90 grams almond meal
• 15 grams custard

Lychee jelly

• 4 sheets gold strength gelatine
• 2 cans (560 grams each) lychees in syrup

Raspberry mousse

• 400 grams frozen raspberries
• 125 grams caster sugar
• 300 grams pure cream
• 2 sheets gold strength gelatine

Method:

1. For shortcut pastry, place flour,  butter and icing sugar in the bowl and mix until mixture resembles fine breadcrumbs, 15 seconds – speed 4.5.
2. With speed 4 still activated add egg and mix until dough starts to come togethet approximately 30 seconds.
3. Lightly knead dough on a silicone mat and divide into two. Roll out one half between two sheets of baking paper (wrap the remainder in plastic wrap and freeze for another use). Lightly dust a 23cm diameter, 4cm deep round tart tin with flour and line with pastry.
4. Trim edges and refrigerate for 30 minutes. Remove from fridge, spread base with 3 tbsp raspberry jam and return to fridge.
5. For rose-almond cream, preheat oven to 180C. Without washing the bowl, insert butterfly, beat butter and icing sugar until pale and fluffy – 1 min, speed 2.5.
6. Reducing speed to 1, add egg, cream, rose syrup and rosewater. Once mixed through, add almond meal and custard powder and mix until combined – 5 seconds, speed 3.
7. Pour rose-almond cream into tart case (it should fill up to halfway) and bake in oven for 40 minutes.
8. Wash the bowl, dry the ouside and return to housing.
9. Whilst tart is in the oven, mix remaining 4 tbsp jam and 30 grams water 5 mins, 40 degrees, sp 1.
10. Remove tart from oven and immediately spread jam mixture over the top of the rose-almond cream. Refrigerate to cool.
11. For lychee jelly, soften gelatine in a bowl of water (5 minutes).
12. Drain lychees, reserving 100 grams syrup. Place in bowl with syrup and process for 1 minute, speed 10. Warm mixture 5 minutes, 70 degrees, speed 1. Once it reaches 70 degrees squeeze excess water from gelatine and add to bowl. Mix for another minute to dissolve. Set aside to cool.
13. Once cool, pour jelly onto top of tart and refrigerate overnight.
14. For the raspberry mousse, soften gelatine in a bowl of water (5 minutes). Meanwhile,  stir raspberries and sugar until sugar is dissolved and raspberries break down – 9 mins, 80 degrees,  speed 1.5. At 6 and a half minutes squeeze excess water from gelatine and add to raspberry mixture and stir to dissolve for the remainder of the time. Set aside in a separate bowl to cool.
15. Clean and dry bowl.
16. Insert butterfly,  and whip cream until soft peaks form. Depending on the freshness of your cream this could take longer or less than a minute at speed 3.5.
17. Pass cooled raspberry mixture through a sieve into whipped cream and mix until combined at speed 2.
18. Pour mousse onto tart, smooth top and refrigerate for 2 hours until set firm.
19. To serve, sprinkle top of tart evenly with raspberry powder.

Recipe coverted from The Australian Gourmet Traveller.