Lazaris Kumquat Tart

A feast of flavors in a delightful proportion starring kumquat!

Ingridients for 6 round tarts (10cm diameter)

For the biscuit:

• 500gr flour

• 250gr butter

• 125gr icing sugar

• 1 egg

• Vanilla

• Some salt

For the ganache:

• 250gr whipped cream 35%

• 500gr Lazaris Mandolas Classic

For Filling the tart:

• 250gr Lazaris Kumquat Marmalade

For the chocolate entrement: (one day before)!

• 250gr couverture 55% cut into small pieces

• 125gr whole milk

• 250gr whipped cream 35%

• 150gr Lazaris Loukoums (Greek Delights) with kumquat taste

For the coating glaze (one day before):

• 150gr glucose

• 150gr sugar

• 75gr water

• 60gr gelatin in powder

• 10gr water

• 150gr white chocolate

• 100gr condensed milk

• Orange Food Coloring Paste

To decorate:

• 100gr chocolate (optional)

• 100gr Lazaris Kumquat Glazed Fruits

INSTRUCTIONS

The previous day we make the chocolate entrement and the coating glaze.

Instructions for the chocolate entrement:

• Melt chocolate using bain marie. Heat up the milk and put in kumquat loukoums till they melt. Beat heavy cream until stiff peaks form. Put all the ingredients and make a ganache. Pour the mixture into round molds (150ml) and put them in the freezer for a night.

Instructions for the chocolate entrement:

• In a bowl, soak the gelatin with water.
• Boil glucose with sugar and water making syrup. Pour gelatin into the syrup and then add the white chocolate, sweetened condensed milk and pastry color. Using a stick blender, pulse all the ingredients until roughly chopped and combined. Cover with cling film and leave overnight in the fridge.

Next day:

• Beat the butter with the icing sugar until fluffy. Add the egg, vanilla, salt and the flour.
• Spread the dough between two sheets of baking paper and put it in the freezer.
• Cut out dough strips for the sides of the molds (10 cm) and dough rounds for the bottom. Press each strip into the mold and then the bottoms. Bake for 15 minutes at 180^ο C.
• Spread some marmalade.
• Crumble mandolas and put them with heavy cream into a frying pan. Stir until it becomes a ganache (105^ο C).
• Pour the filling over the jam and leave the tarts to cool.   

Fitting:

• Heat up the coating glaze over bain-marie. Using a stick blender, blend the mixture at 35^ο C.
• Unmold the entrements and place them on a wire stand with a baking tray below. Glaze the pastries and let them drain for a while.
• Place them on the top of tarts and decorate with chocolate pieces and kumquat glazed fruits

Special thanks to pastry chef Natasa Lepesi – Head Pastry Chef of Gramvousa Restaurant Chania Crete.