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DeZaan Hero Image Of Rose Blush & Fig Tartelette
Part 1: Star Anise Pastry Cream
  • 1kg Whole Milk 
  • 10g Star Anise (whole) 
  • 200g Granulated Sugar 
  • 100g Cornstarch 
  • 160g Egg Yolk 
  1. Bring the milk and star anise to a boil. Remove from the heat and let infuse for a minimum of 30 minutes.  
  2. Make a smooth paste with sugar, cornstarch, and egg yolks.  
  3. Strain the infused milk into a pan and bring to a simmer. 
  4. Gradually pour onto the yolk mixture while mixing. Blend thoroughly and return to the pan.  
  5. Bring to a boil and remove from the heat quickly.  
  6. Transfer to a heatproof bowl, then let it cool in the refrigerator.  
  7. Reserve until ready to use.
Part 2: Syrup For Marinated Figs
  • 100g Water 
  • 100g Granulated Sugar  
  • 1 Orange Zest
  • 1 Lemon Zest
  • 1 Lime Zest
  • 200g Fresh Figs
  1. Make a syrup with all the ingredients (except the figs). Cook until the sugar dissolves completely.  
  2. Let cool down completely before pouring over the figs.
  3. Cut the figs into slices – 4mm thick.  
  4. Pour the syrup over the figs and leave to marinate for a minimum of 30 minutes. 
  5. Gently strain the syrup from the figs, then set aside.  
Part 3: Rose Blush Ganache
  1. Bring the sugar and cream to a boil.
  2. Take off the heat and add the deZaan Rose Blush cocoa powder. Blend with an immersion blender until smooth.
  3. Transfer to a container and reserve.
Part 4: Rose Blush Tartelette
  • 350g Butter
  • 190g Granulated Sugar
  • 95g Almond Flour
  • 765g Flour
  • 55g Egg Yolks
  • 85g Egg Whites
  • 46g deZaan Rose Blush Cocoa Powder (3%)
  • 5.5g Rooibos
  1. In a large mixing bowl, soften the butter with sugar.
  2. Add all other ingredients. Mix them until just combined (do not overmix as we want to have as less gluten as possible).
  3. Rest the dough in a refrigerator for a minimum of 1 hour.
  4. Roll out the dough to 2 mm thickness and mold it into a ring mold.
  5. Score the bottom of the tart shell. Freeze the tart shell for a minimum of 15 minutes.
  6. Bake at 170ºC/338ºF for +/- 20 minutes.
Part 5: Assembly
  1. Once all the components have been made, fill the tart shell with the star anise pastry cream.  
  2. With an offset spatula, level the pastry cream to the edge of the tart and refrigerate.
  3. Arrange the marinated figs over the top of the pastry cream, overlapping them slightly.  
  4. Pipe 3–5 dots of the Rose Blush ganache. 
  5. Finish with yukari furikake powder, purple shiso cress, and a light dusting of deZaan Rose Blush cocoa powder.


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