Directions

• For the strawberry compote
• Bloom the gelatin with cold water, then melt in the microwave for 30 seconds.
  In a medium saucepan, add sliced strawberries, sugar, and lemon juice. Bring to a boil, cook for 2 to 3 minutes, then add the gelatin and mix well, removing from the heat.
• Place in semi-sphere silicone molds, or any mold that you have chosen to use – even a springform pan lined with plastic wrap would do the trick if you are baking a 9 inch tart. Place in the freezer for at least 6 hours.
• For the yuzu curd
• In a medium saucepan whisk together the egg yolk and the sugar. Add the cornstarch and mix well, until incorporated. Finally, add the yuzu juice, and lemon juice and zest. 
  Cook on medium heat, stirring, until thickened and bubbly, about 2-3 minutes. 
• Remove from heat and add in the butter pieces. Whisk until melted. 
  Pour the mixture into a small bowl and cover with plastic wrap pressed against the top. Chill for at least 4 hours.
• For the yuzu and mascarpone cremeaux
• Bloom the gelatin in cold water. Melt in the microwave for 30 seconds.
  Bring to boil the milk, heavy cream, and glucose – or corn syrup. Add the gelatin and mix well.
• Pour on top of the Valrhona yuzu inspiration – or white chocolate, and wait a couple of minutes. Whisk well until smooth. Add 100 g (1/4 cup and 3 Tablespoons) of yuzu curd and the mascarpone cheese and mix very well. If available, use an immersion blender. Cover with plastic wrap touching the surface, and refrigerate overnight.
• For the natural glaze
• Pour water into a saucepan, with the glucose syrup – or corn syrup, and sugar (1). Heat the mixture on medium heat until bubbles start to form.  
• Mix sugar (2) and pectin. Add to the saucepan with water, glucose and sugar (1) and bring everything to a boil.
• Add the lemon juice and mix well. Let the mixture simmer over medium heat for about 3 minutes.
• Strain the glaze into a clean container and put it in the fridge until cool. Leave the neutral glaze to stabilize in the fridge for at least 6 hours.
• For the almond shortcrust
• Place the softened butter, salt, and confectioners’ sugar in a bowl of stand mixer with a paddle attachment, and mix until combined.  Add the egg, almond flour, and flour, and as soon as the dough comes together, stop mixing. Place the dough in the fridge for at least one hour before rolling out.
• After resting, place the dough between plastic wrap and roll it out to a thickness of 1/8 inch. If you are using tart rings, make sure to butter them throughly. If you are using a 9 inch tart pan, with removable bottom, grease it throughly and line the bottom with parchment paper. Preheat the oven to 320 degrees Fahrenheit.
• If you are using the tart pan, remove one side of the plastic wrap, and drape the dough over the prepared pan, gently pressing the dough into the corners. Fold the overhang inward creating an even edge. Prick with a fork and place in the freezer for 15/20 minutes. When ready to bake, remove from the freezer, line with parchment paper and aluminum foil and add pie weights or beans. Bake for 20 to 25 minutes.
• If you are using tart rings, place a ring over the dough, and cut a circle of dough around the outer edge with a sharp knife. Do it for the number of tart rings you are using – I used four rings, 3.5 inch diameter. Place the dough inside the the rings, and make it fit. Cut the rest of the dough into strips 3 inch wide. Line the rings with the strips of dough. Go around the circle to better stick the sides against the walls. Cut off any excess dough overlapping the mold with а sharp knife. Place on a baking sheet lined with silicone mat or parchment paper, and freeze for 15 minutes. When ready to bake, remove from the freezer, and place directly into the oven for 15 minutes.
• Take the tartlets/tart out of the oven, let them cool down for 5–10 minutes and take the rings off. If using a tart pan, let it cool down a little longer before unmolding. Mix the egg yolk with heavy cream. Cover the tartlet/tart with а thin and uniform layer of egg wash using а pastry brush – you can omit brushing under the tarts. Continue baking for 5 minutes more for tartlet – 10 minutes ore for tart – until golden brown and shiny. Let cool down at room temperature.
• For the hazelnut mirliton
• Combine the egg whites, confectioners’ sugar, hazelnut flour, and vanilla extract with a spatula until incorporated.
• Add the melted butter, making sure it’s still warm. Mix everything with a spatula until well combined. Place in the fridge for a couple of hours.
• Place the baked tartlets/tart on a baking sheet lined with a silicone mat or parchment paper and fill them with hazelnut mirliton (use 40 g mirliton per tartlet, if using them).
  Bake in the oven, for around 8–10 minutes until golden brown. Allow to cool down at room temperature.
• For the vanilla chantilly cream
• Whip the heavy cream, vanilla, and confectioners’ sugar, until soft peaks form.
  Add the mascarpone cheese, and continue to whip, until the cream starts becoming firm – be careful not to over whip it.
• Place in a piping bag with the tip of your choice, and refrigerate until ready to use.
• To assemble
• Remove the Yuzu cremeaux from the fridge and mix it until smooth. Place in a piping bag with a round tip, and evenly pipe the cremeaux on the bottom of your tartlets/tart, to the brim – you might have some leftover.
• Remove the strawberry compote from the freezer and mold, and place on top of the cremeaux, in the center of your tartlets/tart. With a pastry brush, brush the neutral glaze on the dome(s), so that the compote is given a shiny look.
• Use the vanilla chantilly to decorate around the strawberry compote, as you desire. Let it rest in the fridge for one hour (tartlets) or 2 (tart) so that the compote thaws appropriately, before serving.