RED TART

Dice the butter and reserve in the refrigerator.

In the bowl of a stand mixer with the whisk attachment, mix all the dry ingredients with the grapefruit zest.

Add the diced butter and mix until it resembles coarse meal, then change the whisk for the paddle. Add the eggs, coloring and keep mixing just until the dough comes together (do not overmix).

Roll between two pieces of parchment paper and refrigerate.

Cut and line tart molds with the cold dough. Bake at 175°C (350°F) until golden-brown.

Mix the sugar and pectin together.

Cook the raspberries along with the sugar mix on high heat until the raspberries break down. Reduce the heat to low until it reaches the desired consistency.

Pour in to the Red Tart Sablé.

Mix the sugar and the pectin together.



Warm the milk and invert sugar. Whisk in the sugar mixture and then bring to a boil while stirring.



Gradually add the hot liquid mixture into the melted STRAWBERY INSPIRATION and with the help of an immersion blender, mix to obtain a smooth emulsion.



Pour the emulsion into the Tart lined with the Raspberry Jam.

Soak the gelatin in iced water and reserve.



Bring the heavy cream to a boil. Take the cream off the stove and add the gelatin until dissolved, then pour into the STRAWBERRY INSPIRATION.



With the help of an immersion blender, process the emulsion until smooth and pour into a Pavoni Coral Mold and let it set in the freezer overnight.

Mix the sugar and agar.

In a saucepan, combine this sugar mixture with the raspberry purée and lime and bring to a boil. Boil for 30 seconds, then take the mixture off the heat.

Pour the mixture into a clean sheet pan and let it set in the refrigerator for at least two hours.

Add the citric acid then process in a Vita-Prep.