Butternut & Red Pepper Chocolate Tart

MOLD

Kit Tarte Bubble Silikomart TM

TIPS & TRICKS

Do not overcook the butternut squash so that the cubes stay in shape.

INSPIRATION

Pairing of vegetables with Evocao chocolate inspired by François Chartier.

TASTE

The goal is to keep the tangy and fruity flavors of Evocao chocolate by pairing it with a sweet vegetable to avoid masking the unique flavour of this chocolate.

TEXTURE

Smooth and creamy

YIELD

3 tarts using Kit Tart Bubble from Silikomart TM

Recipe

Created by

Nicolas Dutertre - Head of the Chocolate Academy™ Montreal

Sugar Dough

ingredients	preparation
217g flour 22g potato starch 54g almond flour 3g fine salt 136g Confectioners sugar 136g butter 54g whole eggs	Cream the butter and confectioners sugar. Add the sifted dry ingredients. Add the eggs and mix until homogenous. Refrigerate. Once cold, roll to 2 mm between 2 silicon sheets. Line the tart shells with the dough. Par-bake at 160°C for 11 minutes. (Tip: don't overbake.)

Soft Almond-Caroube Biscuit

ingredients	preparation
110g almond flour 30g Caroube flour 50g brown sugar 100g granulated sugar 16g Cornstarch 90g whole eggs 45g egg yolks 120g cream 35% fat	Mix the dry ingredients. Add the whole eggs and egg yolks. Pour in the cream and mix well. Add the butternut confit (below) into the par-baked tart shells. Add 125 g of biscuit onto the butternut confit. Bake at 165°C for 12 minutes.

Evocao Pastry Ganache

ingredients	preparation
250g cream 35% fat 25g inverted sugar 175g CWD-Q1EVOC 50g Butter	Boil the cream and inverted sugar. Pour onto the chocolate. Add the butter and mix well. Pour on top of the soft almond-caroube biscuit.

Evocao™ Chocolate Mousse

ingredients	preparation
100g Whole milk 25g cream 12g inverted sugar 25g egg yolks	Custard cream base Boil the cream, milk, and inverted sugar. Temper the egg yolks with the hot liquid. Cook to 85°C.
155g Custard cream base 120g CWD-Q1EVOC 220g soft whipped cream	Mousse chocolat Pour the hot base (from above) onto the chocolate and mix well with a hand blender. At 40°C add the soft whipped cream. Randomly pour the chocolate mousse in the silicone bubble mold. Freeze and unmold.

ingredients

preparation

100g

Whole milk
25g

cream
12g

inverted sugar
25g

egg yolks

Custard cream base

Boil the cream, milk, and inverted sugar.
Temper the egg yolks with the hot liquid.
Cook to 85°C.

155g

Custard cream base
120g

CWD-Q1EVOC
220g

soft whipped cream

Mousse chocolat

Pour the hot base (from above) onto the chocolate and mix well with a hand blender.
At 40°C add the soft whipped cream.
Randomly pour the chocolate mousse in the silicone bubble mold.
Freeze and unmold.

Butternut Confit

ingredients	preparation
350g butternut squash 25g granulated sugar 2g	Mix the sugar and red pepper. Add the cubed squash. Pour into a shallow pan, cover with alumunium foil. Steam at 190°C for 25 mn, stirring from time to time. Reserve before using.

Butternut & Red Pepper Chocolate Tart

Recipe

Sugar Dough

Soft Almond-Caroube Biscuit

Evocao Pastry Ganache

Evocao™ Chocolate Mousse

Butternut Confit

Assembly

Discover more recipes

Account & settings

Butternut & Red Pepper Chocolate Tart

Recipe

Sugar Dough

Soft Almond-Caroube Biscuit

Evocao Pastry Ganache

Evocao™ Chocolate Mousse

Butternut Confit

Assembly

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