Mimosa tart

To prepare the mimosa tart, start with the shortcrust pastry: in the bowl of a stand mixer fitted with the paddle attachment, add the diced butter, taken out of the fridge 5 minutes earlier, sugar 1, and a pinch of salt 2. Turn on the mixer to combine quickly 3.

Add the egg yolks 4 and lemon zest 5, mix well, then incorporate the flour 6 and continue to knead.

You should obtain a compact and uniform dough 7. Form a dough ball 8, wrap it in plastic wrap 9, and let it rest in the refrigerator for at least 3 hours.

To prepare the custard, extract the seeds from the vanilla bean, then bring the milk to a boil with the lemon zest, the vanilla bean, a pinch of ground cinnamon, and a pinch of salt 10. Meanwhile, in a bowl, combine the vanilla seeds 11, egg yolks, and sugar 12.

Mix with a whisk 13, then incorporate the corn starch and rice starch 14 and blend everything well 15.

When the milk reaches boiling, strain it directly into the bowl with the egg yolk and sugar mixture 16 and whisk to temper it 17. Transfer the mixture to a double-bottomed saucepan 18.

Cook the cream over medium heat, stirring constantly 19, until it has thickened 20. Pour the cream into a baking dish 21, cover with cling film in contact with the surface, and let it cool to room temperature for 30 minutes. Then transfer it to a piping bag without a nozzle and refrigerate for at least 3 hours.

To prepare the sponge cake, in the stand mixer with electric whisks, add the sugar, egg yolks 22, whole eggs 23, and a pinch of salt. Whisk for at least 10 minutes 34.

You should obtain a light and fluffy mixture 25. In a separate bowl, sift the flour and the potato starch a couple of times 26, then gradually incorporate the powders into the whipped mixture, stirring gently with a spatula from bottom to top to prevent it from deflating 27.

The batter is ready 28. Line a 10-inch diameter baking pan with parchment paper and pour the batter inside 29. Bake in a static oven preheated to 347-356°F for about 18 minutes. Do the toothpick test: if it comes out dry, the sponge cake is ready. Remove it from the oven 30 and let it cool to room temperature.

To prepare the syrup, pour the water and sugar into a saucepan 31, then bring to a boil 32. Remove from heat and let cool completely. Once the syrup is cold, add the rum 33 and stir.

After the shortcrust pastry has rested in the refrigerator, roll it out with a rolling pin on a floured work surface 34 to a thickness of about 1/4 inch 35. Butter and flour a 10-inch diameter pan, at least 1.5 inches high, and line it with the shortcrust pastry, first wrapping it around the rolling pin and then unrolling it onto the pan 36.

Press the pastry onto the bottom and sides, then trim the excess dough and prick the bottom with a fork 37. Bake in a static oven preheated to 347°F for about 30 minutes 38. Once baked, let the base cool completely 39.

Clean the pineapple and cut out 7 oz of pulp 40, then dice into small cubes 41. In a pan, melt the butter and brown sugar 42.

Add the pineapple 43, deglaze with the rum 44, and cook over low heat until slightly caramelized 45.

Drain the pineapple cubes and let them cool completely 46. Meanwhile, using a serrated knife, remove the outer crust of the sponge cake 47. Cut the sponge cake horizontally in half to obtain a 3/8 inch thick disc 48.

You will obtain 2 discs 49. Cut one disc into approximately 3/8 inch cubes 50, creating mimosa flowers 51.

Place the cooled shortcrust base on a serving platter 52, then spread half of the custard on the bottom 53 using a spatula 54.

You should have an even layer 55. Brush one side of the second 3/8 inch thick sponge cake disc with syrup, then place it on top of the cream, with the moistened side facing down 56, then brush it with rum syrup on the other side as well 57.

Spread the remaining custard 58, then add the caramelized pineapple cubes 59 and level everything with the back of a spoon 60.

Sprinkle the surface with the sponge cake cubes 61. Crumble the leftover cubes by passing them through a sieve 62 and distribute the crumbs over the cake 63.

Finish with powdered sugar 64 and a fresh strawberry halved 65. Let it rest in the refrigerator for at least 2 hours before serving your mimosa tart 66!