Modern 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

Spicy sweet dough

Ingredients	Preparation
125g butter 43g honey 43g brown sugar 1g salt 1g liquid vanilla 4g four spice 210g flour 50g whole egg(s) 3g baking powder	Mix
Sheet out the dough (3 mm thick). Bake at 180°C (356°F) using the back of a ½ sphere Flexipan mold.
As needed Mycryo™ Cocoa Butter	After baking, add a thin layer of Mycryo® Cocoa Butter.

Héritage Ganache

Ingredients	Preparation
175g UHT cream	Bring to a boil
175g Lactée Barry 100g Praliné 65% Héritage Almonds Hazelnuts 35g Mycryo™ Cocoa Butter	At 80°C (176°F), pour over

Héritage Mousse

Ingredients	Preparation
100g smooth whipped cream	Mix

Vanilla Chantilly Mousse

Ingredients	Preparation
125g liquid whipping cream 5g confectioner's sugar 1/2pod(s) vanilla	Whip together

Assembly

Ingredients	Preparation
In the base of the verrine, put some ganache.
As needed Praliné 65% Héritage Almonds Hazelnuts	Pipe a small layer of Héritage Praliné
As needed Praliné Grains	Fill the verrine with praliné mousse and Praliné Grains
As needed Extra-Bitter Guayaquil	In the sweet dough fragments, pipe vanilla Chantilly mousse, decorate with fresh raspberries and an Extra Bitter Guayaquil 64% Chocolate stick
Q.S. gold flakes	Sprinkle with Gold Flakes

Discover more recipes

Get in Touch

Ogonblink