Pâte Sucrée makes 1 8-inch tart shell

½ cup unsalted butter, room temperature
2 cups all-purpose flour
⅔ cup icing sugar
½ tsp kosher salt
1 egg, large, room temperature

In a medium bowl, sift together all-purpose flour, icing sugar and salt. Reserve. 

Using a stand mixer fitted with the paddle attachment, mix butter on medium speed until very soft and soft peaks form. Add the dry mixture to the butter and mix on low speed until just combined. Scrape down the sides and bottom of the bowl to ensure there are no pockets of flour remaining. Add the egg to the dough. Mix on low speed until combined. Remove dough from the bowl and flatten into a disc then wrap in plastic wrap. Place in the fridge for at least 2 hours, or up to 2 days.

Remove the dough from the refrigerator 15 minutes before use. Unwrap and place on a lightly floured counter and, with a rolling pin, roll to approximately ⅛” thick. Use flour as necessary to ensure that the dough does not stick.

Place the dough in an 8” tart pan with a removable bottom and gently press the dough into the edges of the pan. Trim off excess dough and place the tart dough back in the refrigerator for at least 1 hour.

Adjust the oven rack to the middle position and preheat the oven to 350F.

Using a fork, dock the base of the tart. Place a piece of parchment paper on the inside of the tart and fill with baking weights (dried beans, rice), and bake for 15 minutes. Remove the baking weights and parchment paper from the tart pan and bake again for 15 minutes until golden brown.

Remove from the oven, place on a wire rack and allow to cool to room temperature.

Sea buckthorn curd

1 cup granulated sugar
3 tablespoons all-purpose flour
½ teaspoon kosher salt
2 eggs, whole
4 egg yolks
1½ cup sea buckthorn, fresh or frozen
¼ cup unsalted butter, cold, cubed

In a blender or food processor, blend sea buckthorn berries until smooth. Pour the juice through a fine-mesh strainer set over a bowl and reserve ½ cup of juice. Discard any pulp.

In a heat-proof bowl, whisk the granulated sugar, all-purpose flour and salt together. Create a well in the centre of the sugar mixture, then add the eggs. Whisk until evenly combined with no lumps of flour remaining. Add the seabuckthorn juice and whisk again until combined.

Preheat the oven to 300 F.

Place the bowl over a pot of lightly simmering water and heat, whisking constantly, until the mixture reaches 160 F. The mixture will have thickened slightly and can coat the back of the spoon. Once the mixture has reached the proper temperature, remove the bowl from the heat and add the butter slowly while whisking until it is fully incorporated.

Pass the mixture through a fine-mesh strainer set over a bowl to remove any lumps that might have formed. Pour the warm mixture into the prepared tart shell and bake for 15 to 18 minutes until the tart is set, but still has a slight jiggle in the centre when nudged gently. Remove from the oven and place on a wire rack for 1 hour, then place in the fridge for a minimum of 2 hours or overnight.

White chocolate crunch

½ cup all-purpose flour
½ cup milk powder
1½ tablespoons cornstarch
1 teaspoon granulated sugar
1 teaspoon kosher salt
3 tablespoons unsalted butter, melted
½ cup white chocolate chips

Adjust the oven rack to the middle position and preheat the oven to 300 F.

Place all ingredients, except the white chocolate chips, in a small bowl and combine until evenly mixed and sandy in texture. Spread the flour mixture evenly on a sheet tray lined with parchment paper and bake for 12 minutes until golden brown, stirring occasionally. Remove from the oven and place on a wire rack to cool.

In a heat-proof bowl, set over a pot of lightly simmering water, heat white chocolate chips until fully melted. Pour the melted white chocolate over the cooled crumb and mix until coated evenly. Stir occasionally as the mixture cools and forms clusters.

Once the mixture is fully cooled, place in an airtight container and refrigerate.

Whipped yogurt

½ cup greek yogurt, plain
2 tablespoon icing sugar
¼ teaspoon kosher salt

In a bowl, whisk together all ingredients until fully combined.

Once the tart has chilled, garnish with white chocolate crunch and whipped yogurt and serve chilled.

Recipe and photo by Dipesh Parmar @dipeshparmar40