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Sea buckthorn tartelette with hangop and orange

This is one of the submitted recipes for the Boiron Pastry Challenge and was created by Marten Jelsma.

The dish consists of, among other things: a tartelette filled with sea buckthorn crémeux topped with vanilla hangop, almond crumble, and orange caviar, finished with a crispy sea buckthorn garnish.

Ingredients

100gSugar
1Egg
300gFlour
200gButter

220gSugar
6Gelatin sheets
130gEgg yolk
35gButter
300gsea buckthorn puree (Boiron)

50gButter
70gSugar
1vanilla pod
1lYogurt
2gAgar agar
45gFlour
55gAlmond powder
Honey
almond crumble

200mlsugar water
1Star anise
200mlOrange juice
5gAgar agar
Sunflower oil

Preparation

  1. Mix the 2 ingredients in a saucepan and bring to a boil.
  2. Spread the mixture thinly on silicone mats and let dry for 12 hours in a food dehydrator at 60°C.
  3. Remove the paper from the food dehydrator and let cool for a crispy result.
  4. Store in a sealed container with silicone beads and keep the paper separated with the beads, for example by placing baking paper between them.

  1. Mix the yogurt with the seeds from the vanilla pod.
  2. Hang the yogurt in a clean cloth and let it drain for 12 hours.
  3. Season the hangop with a little honey.

  1. Mix the butter with the sugar.
  2. Add the flour and knead into a dough.
  3. Knead in the egg and let rest in the fridge for at least 4 hours.
  4. Lightly grease the tartlet molds with butter, line them with the dough, and let rest in the fridge for another 30 minutes.
  5. Fill the molds with baking paper and baking beans to keep their shape during baking.
  6. Blind bake the molds for 18 minutes at 150°C.
  7. Let cool and store in the fridge.

  1. Mix the sugar and butter until smooth.
  2. Add the flour and almond powder and rub into a crumble.
  3. Bake the crumble in an oven at 150°C for 15 minutes and let cool.

  1. Pour a layer of oil into a gastronorm tray and place the tray in the freezer.
  2. Mix the juice, sugar water, star anise, and agar agar in a saucepan and bring to a boil while stirring.
  3. Remove the star anise and pour the warm mixture into a squeeze bottle, keeping it warm.
  4. Take the tray of oil out of the freezer and use the squeeze bottle to drop small droplets into the oil.
  5. The liquid will immediately gel and form caviar pearls.
  6. Strain the pearls from the oil and store in the fridge.

  1. Soak the gelatin in cold water.
  2. Mix the sugar, egg yolk, and sea buckthorn puree in a thermoblender and heat to 85°C.
  3. Add the gelatin and emulsify with the butter, then let the mixture cool slightly.
  4. Fill the tartlet molds with the cremeux and let set in the refrigerator.

1. Finish the tartelette with the crumble, orange caviar, and a quenelle of the hangop, and finally insert pieces of the sea buckthorn paper into the quenelle.