Summer Zéphyr™ Tart

Recipe

Created by

Martin Diez - Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Sweet Dough

Ingredients	Preparation
250g butter 170g confectioner's sugar 2g salt 2g liquid vanilla 100g whole egg(s) 50g almond powder	Mix
420g flour 3g baking powder	Ajouter
Sheet out the dough (3 mm thick). Line in tart molds.

Marcona Origin Almond cream

Ingredients	Preparation
70g sugar 100g whole egg(s) 60g butter 100g almond powder	Mix
60g UHT liquid whipping cream	Then add
Bake at 180°C (356°F) in the case of the sweet dough.

Zéphyr™ Mousse

Ingredients	Preparation
1/2pod(s) vanilla 235g UHT liquid whipping cream	Infuse for 24 hours
335g Zéphyr™ 40g Mycryo™ Cocoa Butter	Cook at 80°C (176°F) and pour over
400g whipped cream	At 25°C (77°F) add

Red fruit compotée

In a 30°Brix syrup, add a mix of red fruit chunks.
Strain and place fruits in the sweet dough shell.

Assembly

In the sweet dough shell, dispose the fruits depending on the season.
Pipe the Zéphyr™ mousse and decorate with seasonal fruits.

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