You can see Julia prepare this tart at the Perth Good Food & Wine Show from Friday 19 to Sunday 21 July 2024 at the Perth Convention and Exhibition Centre.

View the Kleenheat Kitchen chef schedule here. 

Sweet paste

Ingredients

• 875g plain flour
• 125g almond meal
• 375g icing sugar
• 450g unsalted butter (cold, cubed)
• pinch of salt
• 3 whole eggs (60g, room temperature)

Method

1. Using a food processor, blend all ingredients apart from the butter and eggs.
2. Slowly add the cubed butter until it forms a sandy texture. Lastly, add the eggs and process until a dough is formed. Do not overmix. Allow it to rest in the fridge for 1 – 2 hours.
3. Once rested, roll to approx 3mm thick over a prepared tart tin. Poke holes with a fork to allow for even baking.
4. Firm in the fridge before blind baking at 170 degrees Celsius for 20 – 25 minutes. Remove weights, brush with an egg wash and continue to bake for 8- 10 minutes.

Citrus mix

Ingredients

• 180g egg yolks
• 125g caster sugar
• 250g double cream
• 135g lemon juice

Method

1. Lightly whisk the egg yolks and sugar together in a bowl.
2. Whisk in the double cream and lemon juice until combined.
3. Pass through a sieve and allow the mix to rest overnight in the fridge.
4. Pour into the prepared par-baked tart shell and bake at 125 degrees Celsius, low fan for 25 minutes or until it has a slight wobble.

Greek yoghurt snow

Ingredients

• 500g Greek yoghurt
• 50g caster sugar
• 1 vanilla bean
• 6 strands of fresh thyme
• 2 leaves of gold gelatine
• 200g thickened cream

Method

1. Bloom the gelatine leaves in icy cold water.
2. In a pan, add the Greek yoghurt, sugar and vanilla bean and bring to a slight simmer.
3. Whisk in the bloomed gelatine leaves, followed by the fresh thyme.
4. Cover the pan with clingfilm and allow to infuse for 1 hour.
5. Strain the mix and add to a syphon gun charged with cream gas chargers (x2)
6. Spray carefully into a bowl of liquid nitrogen and break the mix up using a wooden spoon. 
7. Once the nitrogen has evaporated, keep the snow stored in the freezer.

Passionfruit gel

Ingredients

• 250g passionfruit puree
• 50g sugar
• 4g agar agar

Method

1. In a pan, heat the passionfruit puree and sugar until simmering.
2. Whisk in the agar agar.
3. Allow to boil for 1 minute, then remove from the heat
4. Set in the fridge for 2 hours
5. Cut into cubes and blend until a smooth gel is formed.

Dehydrated meringue shards

Ingredients

• 100g egg whites
• 200g caster sugar

Method

1. Whisk the egg whites until frothy, slowly spoon in the sugar and then continue to whisk until a stiff, glossy peak is formed.
2. Spread onto a silpat mat and dehydrate overnight either in a dehydrator or 80 degree Celsius oven with a low fan.

Garnish

Ingredients

• fresh raspberries
• freeze-dried raspberries
• fresh lemon balm

About Julia

Julia is the owner and Head Pastry Chef of Crumbs Patisserie. With over 12 years of experience, Julia has used her passion, dedication and knowledge to open two popular patisseries in Applecross and Osborne Park.