Here’s the last recipe of July, and it’s as refreshing as it is tangy! I wondered whether calamansi could be paired with raspberry… it has to be said that they’re two acidic fruits, so you might fear an excess of acidity precisely. And then, at the same time, Christophe Adam published a passion fruit and raspberry tart recipe, so it’s a pairing that’s done. In any case, I had to test it.
As you may know, I’ve become a fan of calamansi. I talk about it in a bit more detail in the recipe for the calamansi, vanilla and lime macaron. So this isn’t a passion fruit and raspberry tart but a calamansi and raspberry one. And because I was a little afraid of that excess of acidity, I decided to pair it with mango.
The mango, calamansi and raspberry tart is made up of a pâte sucrée, an almond cream, a mango calamansi crémeux then, a raspberry confit and fresh raspberries. There are a multitude of crémeux recipes (with more or less sugar, eggs, butter…); here it’s Christophe Michalak’s recipe that I’m offering you.
To make this dessert, you’ll need the 14 cm diameter Tourbillon mould, which gives the tart that lovely effect. Stunning, isn’t it? I’d had it in my cupboards for ages but had never had the chance to test it. I love this mould!
The recipe really isn’t very difficult, even though it involves several preparations. Tasting verdict: everyone enjoyed it and no, it really isn’t too acidic. Just tangy as it should be! A tart full of freshness, perfect for facing the crushing heat of the moment (provided you feel like running your oven for a bit).
Ingredients & method
5 components · Full recipe
Raspberry confit (make the day before)
Ingredients
- 150 g (5.3 oz) raspberry purée
- 15 g (0.5 oz) caster sugar
- 2 g (0.1 oz) pectin NH
Method
1
In a saucepan, gently warm the raspberry purée.
2
Add the caster sugar and pectin NH, which you have mixed together thoroughly beforehand. Bring to the boil. Whisk well.
3
Pour into the whirlpool mould, leave to cool then place in the freezer.
Sweet pastry (you will have some left over)
Ingredients
- 150 g (5.3 oz) butter
- 100 g (3.5 oz) icing sugar
- 30 g (1.1 oz) almond powder
- 50 g (1.8 oz) egg
- 250 g (8.8 oz) flour
- 1 g (0 oz) salt
Method
1
Place the soft butter in the mixer bowl and beat in the icing sugar. Add the egg, then the sifted flour and salt, and knead briefly until a smooth ball forms.
2
Divide the dough in half. Wrap one half in cling film (you can freeze the other for a future tart) and refrigerate for at least 1 hour before using (ideally make it the day before).
3
Preheat the oven to 160°C / 325°F.
4
Roll the pastry out to 2–3 mm thickness with a rolling pin. Lightly prick with a fork and cut a circle slightly larger than your tart ring. This pastry warms up quickly and can become tricky to work with — don’t hesitate to pop it back in the fridge for a moment if needed.
5
Press the pastry into the ring (fork holes facing down). Tips for a neat tart shell: push the pastry inward, use your index finger to create a right angle all the way around, form a small inner lip, roll the rolling pin over the top to trim the excess, then pinch the edge up neatly. Bake for 10 minutes.
Almond cream
Ingredients
- 50 g (1.8 oz) soft butter
- 50 g (1.8 oz) icing sugar
- 50 g (1.8 oz) eggs
- 50 g (1.8 oz) almond powder
- 5 g (0.2 oz) flour
Method
1
Meanwhile, beat the butter with the mixer (using the paddle attachment) until creamy.
2
Add the sifted icing sugar and mix.
3
Incorporate half the eggs and mix, then add half the almond powder. Mix again.
4
Add the remaining eggs and mix, then add the remaining almond powder and the flour. Mix until a smooth, even cream forms.
5
Remove the tart shell from the oven and pipe the almond cream into the base. Spread evenly.
6
Bake for 20–25 minutes at 160°C / 325°F (the almond cream should be lightly golden).
7
Remove from the oven and leave to cool on a wire rack. A handy tip for perfectly smooth edges (thanks Mercotte): once the tart shell is baked and cooled, use a Microplane grater to smooth out any imperfections.
Mango kalamansi cremeux
Ingredients
- 40 g (1.4 oz) kalamansi purée
- 45 g (1.6 oz) mango purée
- 100 g (3.5 oz) eggs (2 eggs)
- 50 g (1.8 oz) sugar
- 70 g (2.5 oz) butter
- 2 g (0.1 oz) gelatine (1 sheet)
Method
1
Soak the gelatine sheet in cold water.
2
In a saucepan, combine the fruit purées, eggs and sugar, then whisk everything together.
3
Heat to 83°C / 181°F, stirring constantly — the cream will thicken, much like cooking a crème anglaise; do not exceed this temperature. If you don’t have a thermometer, here is chef Michalak’s trick: whisk the mixture briskly then stop — if the swirl stops instantly, the cream is at the right temperature.
4
Add the squeezed-out gelatine and stir.
5
Pass through a sieve into a jug. When it reaches around 40°C / 104°F, add the butter and blend with a stick blender until smooth and homogeneous.
6
Pour the cremeux over the tart base and smooth with a spatula. Refrigerate until assembly.
Assembly of the mango kalamansi raspberry tart
Ingredients
- raspberries
- icing sugar (non-melting snow sugar if available)
Method
1
Place the frozen whirlpool disc right in the centre of the tart.
2
Arrange the raspberries all around the tart, then dust with icing sugar (or non-melting snow sugar ideally). To avoid dusting the whirlpool, I held a cardboard disc above it and dusted around the edges.
3
Return to the fridge until the whirlpool thaws.
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