Developer and technologist at Raspak Company, at-home pastry chef Moscow
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I was fond of pastry art since childhood. Playing at our dacha, I enjoyed making buns of sand. I called them cakes and decorated with fresh flowers from the garden. Then my school years began. Besides, I went to art school and was fully concentration on studying. I got my higher education at food institute. At this time, I had more free time and began to wonder how to make desserts not only beautiful, but also delicious. I started experimenting as a pastry cook gaining experience at home kitchen and at pastry schools. Word of mouth brought me the first orders; I performed them with great love and responsibility. Now I work as a developer and technologist at a food company and as at-home pastry chef too advancing my pastry art experiments. I am happy that I have the most delicious profession that brings joy and pleasure to people.


Developer and technologist at Raspak Company, at-home pastry chef Moscow
6 3
  • Shortbread tart shell
  • Wheat flour 225 g
  • Salt 2 g
  • Powdered sugar 70 g
  • GRANDPRO Tart margarine 95 g
  • Egg 45 g
  • Chocolate ganache
  • Cream 33–35% fat 170 g
  • Gelatin 1 g
  • White chocolate 100 g
  • Vanilla custard
  • Milk 125 g
  • Egg 28 g
  • Sugar 25 g
  • Corn starch 8 g
  • GRANDPRO Cream margarine 13 g
  • Vanilla extract 5 drops
  • Almond hazelnut cream
  • Unshelled roasted almonds 40 g
  • Unshelled roasted hazelnuts 40 g
  • GRANDPRO Cream margar80 g
  • Powdered sugar 60 g
  • Vanilla custard 70 g
  • Lemon basil cream
  • Eggs 150 g
  • Lemon (zest) 2 pcs
  • Sugar 140 g
  • Basil 20 leaves
  • Lemon juice 180 g
  • GRANDPRO Cream Margarine 180 g
  • Strawberry jelly
  • Gelatin 20 g
  • Water (to soak gelatin) 120 g
  • Water 300 g
  • Lemon juice 25 g
  • Sugar 75 g
  • Red coloring 1 drop
  • Fresh strawberries 250 g
  • Decoration
  • Fresh basil 1 sprig

Shortbread tart shell

  • Mix all the dry ingredients in the bowl of a food processor. Add cold GRANDPRO Tart margarine (chopped into small cubes) and turn the mass into a crumb using а paddle attachment. Add an egg last of all. Quickly knead the dough and roll out 2–2.5-mm thick between two sheets of parchment paper or silicone mats.
  • Let the dough stabilize in a refrigerator for at least 4 hours.
  • Form and freeze the tart shell before baking.
  • Set convection mode and bake at 150—160˚C for about 15 minutes (until deeply golden).

Chocolate ganache

  • Bring half of the cream and gelatin mass to a boil. Pour over the white chocolate.
  • Emulsify with an immersion blender. Add the rest of the cold cream and emulsify again.
  • Let it stabilize in a refrigerator 10–12 hours.
  • Whip at medium speed of the mixer until smooth, stable peaks.
  • Use to decorate the tart (after applying creams and jelly).

Vanilla custard

  • Pour milk in a saucepan, bring to a boil and remove from heat.
  • Combine eggs with sugar, starch and mix well with a whisk.
  • Gently strain the milk into the egg mixture stirring all the time.
  • Pour the cream back into the saucepan, heat and boil for about 2 minutes stirring until it begins to thicken. At the very end, add GRANDPRO Cream margarine and vanilla extract, stir well until completely dissolved.
  • Remove the cream from heat, pour into a cup, cover with cling film in contact and put in a refrigerator to cool it completely.
  • Use for cooking almond hazelnut cream.

Almond hazelnut cream

  • Chop the nuts.
  • Put GRANDPRO Cream margarine and powdered sugar in the bowl of a mixer and mix until white.
  • Add the chopped nuts continue mixing.
  • Add vanilla custard.
  • Whip until smooth.
  • Spread the cooked cream in a thin layer evenly over the shortbread tart shell.

Lemon basil cream

  • Mix eggs, lemon zest, sugar, and chopped basil leaves in a bowl. Add lemon juice and pour into a saucepan.
  • Cook on low heat stirring constantly, until the cream thickens (until boiling).
  • Remove from heat and strain to remove basil leaves and lemon zest.
  • Cool the cream to 45˚C and then add GRANDPRO Cream margarine. Whip with an immersion blender.
  • Pour the cream in the shortbread tart shell over the almond hazelnut cream. Cool in a refrigerator for at least 3 hours.

Strawberry jelly

  • Soak gelatin in cold water (120 g).
  • Pour 300 g of water in a saucepan. Add lemon juice and sugar.
  • Cook over medium heat stirring, until the sugar dissolves. Add a drop of red coloring. Remove from heat and leave to cool to room temperature.
  • Dissolve gelatin over low heat stirring all the time (do not boil!).
  • Pour the gelatin in a thin stream into the sugar syrup and cool to room temperature.
  • Lay fresh strawberries evenly in a silicone mold. Pour gelatin syrup over berries.
  • Put the jelly in a refrigerator to stabilize.

Assembling and decorating the tart

  • Put strawberry jelly on a chilled cake with two types of cream.
  • Garnish with chocolate ganache (using a pastry bag) and a sprig of basil.