Mandarin Yuzu Cheese Tart

Mix water and sugar boil until 120°C, on the side whisk the egg yolk in mixer bowl. Once the sugar syrup boils until 120°C, pour into the mixer bowl and whisk up until ribbon stage.

Melt gelatine mass, warm up Debic Cream Cheese and vanilla pod in microwave or bain- marie until soft texture. Add in the melted gelatine mass, mix well and keep warm around 35°C to 40°C.

Whisk Debic Stand & Overrun until medium peak, fold the pate a bomb and cheese mixture well, then fold in the medium peak cream.

Pipe into mold and assemble with the others filling.

Infuse mandarin puree and yuzu puree with orange zest in a vacuum bag. Keep in the chiller for at least 2 hours.

Mix sugar and NH pectin together. Sieve out the orange zest once infused.

Warm up the mandarin and yuzu puree to around 45°C. Then add the pectin and sugar, stirring well. Boil the mixture until it reaches 100°C.

Pour into the mold or ring, then keep in the freezer until ready to assemble.

Combine cake flour, butter, salt, and icing sugar. Mix well until it becomes a dough. Rest the dough in the chiller for around 1 hour.

Roll the dough to about 2.5 mm thick and place it in the mold.

Bake at 160°C for around 15 to 20 minutes.

Boil water, sugar (part A), orange zest, and glucose syrup together. On the side, mix sugar (part B) with NH pectin.

Stir slowly with the pectin mixture until the syrup is boiling.

Add in the gelatin mass, stir well, and sieve the mixture.

The glazing is ready to use at around 29°C to 31°C. Glaze it onto the pastry.

Combine egg yolks, whole eggs, and sugar in a mixing bowl.

Using high speed, mix for around 20 minutes until reaching the ribbon stage.

Lightly fold in the flour, followed by the melted butter, until fully incorporated.

Bake at 180°C for around 12 to 15 minutes. After baking, cut into shape and prepare to use.