Tarragon-Plum chocolate tart

Crispy chocolate shortbread, chocolate mousse, hazelnut marzipan, dry plums, fresh flambé plums, walnuts, tarragon.

Recipe

Created by

Igor Zaritskyi - POLISH CHOCOLATE MASTER

Chocolate Shortbread

ingredients	preparation
225g 82% butter 140g powdered sugar 45g hazelnut powder 3g salt 2g Vanilla seeds 95g eggs 330g All purpose flour 45g DCP-22EXBRU	Mix together butter, sugar, hazelnut powder, salt and vanilla seeds in a mixer bowl. Add eggs step by step. Mix together flour and cacao powder. Add flour with cacao and mix for 1 minute. Keep dough in the fridge for 4 hours. Roll out the dough to a thickness of 2 mm to make tarts. Bake at 175ºC for 10 minutes. Sprinkle with Mycryo® Butter after removing from the oven to protect against moisture.

ingredients

preparation

225g

82% butter
140g

powdered sugar
45g

hazelnut powder
3g

salt
2g

Vanilla seeds
95g

eggs
330g

All purpose flour
45g

DCP-22EXBRU

Mix together butter, sugar, hazelnut powder, salt and vanilla seeds in a mixer bowl.
Add eggs step by step.
Mix together flour and cacao powder.
Add flour with cacao and mix for 1 minute.
Keep dough in the fridge for 4 hours.
Roll out the dough to a thickness of 2 mm to make tarts.
Bake at 175ºC for 10 minutes.
Sprinkle with Mycryo® Butter after removing from the oven to protect against moisture.

Vanilla Shortbread

ingredients	preparation
225g 82% butter 140g Powder brown sugar 45g hazelnut powder 2g salt 2g Vanilla seeds 87g eggs 375g All purpose flour	Mix in mixer bowl together butter, sugar, hazelnut powder, salt and vanilla seeds. Add eggs step by step. Add flour and mix for 1 minute. Keep dough in the fridge for 4 hours. Roll out the dough to thickness of 2 mm to make tarts. Bake at 175°C for 10 minutes. Sprinkle with Mycryo® Butter after removing from oven to protect against moisture.

Chocolate Hazelnut Marzipan Spongecake

ingredients	preparation
200g Hazelnut marzipan 60g brown sugar 95g egg yolks 75g whole eggs 135g egg whites 60g caster sugar 45g All purpose flour 35g DCP-22EXBRU 45g CHD-N70OCOA 45g Butter 83%	Mix egg yolk with whole eggs. Mix hazelnut marzipan with brown sugar and add slowly to egg mixture. Melt dark chocolate with butter and add to previous mixture. Mix cacao powder with flour and add to previous mixture. Beat egg whites with sugar and add gently to mixture. Put in a shortbread tarts and bake in oven at 150ºC for 13 minutes.

Plum tarragon coulis

ingredients	preparation
450g Fresh plums 145g Dried plums 15g Tarragon 175g water 65g Fructose 35g caster sugar 4g Pectin Jaune 150g Bio Plum Wine	Cook dried plums in water and wine for 1 minutes & leave for infusion for 10 min. Add fructose and fresh plums chopped in small pieces. Put in “Robot Coupe” to make puree. Mix pectin with sugar. Add to puree in 50ºC, cook to boil. Leave to cool.

Walnut Crisp

ingredients	preparation
100g 82% butter 75g demerara sugar 85g walnut 85g pecan nuts 1g Vanilla seeds	Mix butter with sugar and vanilla seeds. Add nuts. Bake in oven for 10 minutes in 155°C. Leave to cool.

Chocolate Mousse

ingredients	preparation
185g CHD-O70FLEU 125g 35% cream 125g Cream 32%	Melt chocolate to 35°C, add warm cream 35 % at around 30°C and mix well. Whip cream 32% and mix with chocolate ganache.

Plum Flambe

ingredients	preparation
450g Fresh plums 65g brown sugar 1g Vanilla seeds 5g Tarragon 55g Plums brandy 50%	Caramelize brown sugar with vanilla. Add plums with chopped tarragon. Add alcohol. Cook for few minutes, leave to cool.