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

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