Evocao Ice Cream Tart

TIPS & TRICKS

Don't overbake the tart shell in the beginning as it will be baked again with the biscuit batter.

INSPIRATION

Inspired by the flavor pairings of Francois Chartier, I took his suggestions and created a simple, elegant ice cream tart, something which we don't see often. Cassis was suggested as a flavor pairing, so I thought that Camerise, a local Canadian berry could also work well, and as it turns out, is simply a match made in heaven.

YIELD

6 ea 20cm tarts

Recipe

Created by
  • Russ Thayer - Chef Callebaut, Chocolate Academy Canada
  1. Pate Sucre Chocolate
  2. Earl Grey Chocolate Biscuit
  3. Evocao Sorbet
  4. Camerise Sorbet
  5. Pink Grapefruit Sorbet

Pate Sucre Chocolate

ingredients preparation
  • 265g
    Butter softened
  • 168g
    granulated sugar
  • 53g
    almond flour
  • 88g
    whole eggs
  • 3g
    salt
  • 353g
    cake flour
  • 71g
    DCP-22EXBRU
  1. Combine the butter, sugar and almond flour in a food processor and blend until smooth and well combined.
  2. Blend in the whole eggs.
  3. Sift together the dry ingredients and add to the food processor and blend until combined.
  4. Do not overwork the dough in the food processor.
  5. Transfer the dough to a silpat and cover with a second silpat.
  6. Roll to a thickness of 3mm with the help of a dough sheeter.
  7. Refrigerate or freeze the dough until needed.
  8. Use the dough to line tart rings.
  9. Bake at 160°C for 12-14 minutes.
  10. Remove from the oven and cool the tart shell. Leave the tart shell in the ring.
  11. Reserve for the earl grey tea biscuit component.

Earl Grey Chocolate Biscuit

ingredients preparation
  • 192g
    Butter softened
  • 192g
    granulated sugar
  • 192g
    whole eggs
  • 46g
    NPN-HA1BY
  • 12g
    PRN-MX50CBY
  • 69g
    hazelnut flour
  • 69g
    almond flour
  • 73g
    All purpose flour
  • 3g
    Baking powder
  • 33g
    potato starch
  • 22g
    Earl grey tea powder
  • 5g
    salt
  • 46g
    chopped hazelnuts
  • 46g
    CWD-Q1EVOC
  1. Whip the butter and sugar until light and fluffy.
  2. Mix the eggs with the hazelnut paste and praline and add in three additions to the egg mixture.
  3. Combine the almond and hazelnut flour and add.
  4. Sift the remaining dry ingredients and add in two additions.
  5. Fold in the hazelnut halves and the chopped chocolate at the end.
  6. Pipe into the pre-baked tart shells.
  7. Bake in preheated convection oven at 150°C for 15-20 minutes.
  8. Cool completely.

Evocao Sorbet

ingredients preparation
  • 1437g
    water
  • 230g
    inverted sugar
  • 172g
    granulated sugar
  • 14g
    Ice cream stabilizer LF STAB2000
  • 647g
    CWD-Q1EVOC
  1. Heat the water and invert sugar to 40°C.
  2. Combine the sugar and ice cream stabilizer.
  3. Whisk the mixture into the warmed water mixture and cook to 85°C.
  4. Remove from the heat and blend in the Evocao chocolate using an immersion blender.
  5. Chill rapidly to 3°C and mature overnight in the refrigerator.
  6. The next day, warm the mixture gently on the stove just until it re-liquifies and then blend it well with an immersion blender.
  7. Freeze in the ice cream machine.
  8. Extract and blast freeze the sorbet, then move to the holding cabinet.
  9. Use as needed to build the tart once the ice cream is at holding temperature.

Camerise Sorbet

ingredients preparation
  • 1106g
    Water
  • 17g
    inverted sugar
  • 386g
    Sugar
  • 113g
    glucose powder
  • 11g
    sorbet stabilizer
  • 867g
    Camerise Puree 10% invert sugar
  1. Heat the water and invert sugar to 40°C.
  2. Combine the sugars and stabilizer.
  3. Whisk the mixture into the warmed water mixture and cook to 85°C.
  4. Remove from the heat and blend in the puree using an immersion blender.
  5. Chill rapidly to 3°C and mature overnight in the refrigerator.
  6. Freeze in the ice cream machine.
  7. Extract and blast freeze the sorbet, then move to the holding cabinet.
  8. Use as needed to build the tart once the ice cream is at holding temperature.

Pink Grapefruit Sorbet

ingredients preparation
  • 850g
    water
  • 1
    Madagascar vanilla bean
  • 34g
    inverted sugar
  • 325g
    granulated sugar
  • 137g
    glucose powder
  • 11g
    sorbet stabilizer
  • 1142g
    Pink grapefruit puree, 10% sugar
  1. Heat the water and invert sugar to 40°C.
  2. Combine the sugars and stabilizer.
  3. Whisk the mixture into the warmed water mixture and cook to 85°C.
  4. Remove from the heat and blend in the puree using an immersion blender.
  5. Chill rapidly to 3°C and mature overnight in the refrigerator.
  6. Freeze in the ice cream machine.
  7. Extract and blast freeze the sorbet, then move to the holding cabinet.
  8. Use as needed to build the tart once the ice cream is at holding temperature.

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