Evocao Ice Cream Tart

TIPS & TRICKS

Don't overbake the tart shell in the beginning as it will be baked again with the biscuit batter.

INSPIRATION

Inspired by the flavor pairings of Francois Chartier, I took his suggestions and created a simple, elegant ice cream tart, something which we don't see often. Cassis was suggested as a flavor pairing, so I thought that Camerise, a local Canadian berry could also work well, and as it turns out, is simply a match made in heaven.

YIELD

6 ea 20cm tarts

Recipe

Created by

Russ Thayer - Chef Callebaut, Chocolate Academy Canada

Pate Sucre Chocolate

ingredients	preparation
265g Butter softened 168g granulated sugar 53g almond flour 88g whole eggs 3g salt 353g cake flour 71g DCP-22SP	Combine the butter, sugar and almond flour in a food processor and blend until smooth and well combined. Blend in the whole eggs. Sift together the dry ingredients and add to the food processor and blend until combined. Do not overwork the dough in the food processor. Transfer the dough to a silpat and cover with a second silpat. Roll to a thickness of 3mm with the help of a dough sheeter. Refrigerate or freeze the dough until needed. Use the dough to line tart rings. Bake at 160°C for 12-14 minutes. Remove from the oven and cool the tart shell. Leave the tart shell in the ring. Reserve for the earl grey tea biscuit component.

ingredients

preparation

265g

Butter softened
168g

granulated sugar
53g

almond flour
88g

whole eggs
3g

salt
353g

cake flour
71g

DCP-22SP

Combine the butter, sugar and almond flour in a food processor and blend until smooth and well combined.
Blend in the whole eggs.
Sift together the dry ingredients and add to the food processor and blend until combined.
Do not overwork the dough in the food processor.
Transfer the dough to a silpat and cover with a second silpat.
Roll to a thickness of 3mm with the help of a dough sheeter.
Refrigerate or freeze the dough until needed.
Use the dough to line tart rings.
Bake at 160°C for 12-14 minutes.
Remove from the oven and cool the tart shell. Leave the tart shell in the ring.
Reserve for the earl grey tea biscuit component.

Earl Grey Chocolate Biscuit

ingredients	preparation
192g Butter softened 192g granulated sugar 192g whole eggs 46g NPN-HA1BY 12g PRN-MX50CBY 69g hazelnut flour 69g almond flour 73g All purpose flour 3g Baking powder 33g potato starch 22g Earl grey tea powder 5g salt 46g chopped hazelnuts 46g CWD-Q1EVOC	Whip the butter and sugar until light and fluffy. Mix the eggs with the hazelnut paste and praline and add in three additions to the egg mixture. Combine the almond and hazelnut flour and add. Sift the remaining dry ingredients and add in two additions. Fold in the hazelnut halves and the chopped chocolate at the end. Pipe into the pre-baked tart shells. Bake in preheated convection oven at 150°C for 15-20 minutes. Cool completely.

ingredients

preparation

192g

Butter softened
192g

granulated sugar
192g

whole eggs
46g

NPN-HA1BY
12g

PRN-MX50CBY
69g

hazelnut flour
69g

almond flour
73g

All purpose flour
3g

Baking powder
33g

potato starch
22g

Earl grey tea powder
5g

salt
46g

chopped hazelnuts
46g

CWD-Q1EVOC

Whip the butter and sugar until light and fluffy.
Mix the eggs with the hazelnut paste and praline and add in three additions to the egg mixture.
Combine the almond and hazelnut flour and add.
Sift the remaining dry ingredients and add in two additions.
Fold in the hazelnut halves and the chopped chocolate at the end.
Pipe into the pre-baked tart shells.
Bake in preheated convection oven at 150°C for 15-20 minutes.
Cool completely.

Evocao Sorbet

ingredients	preparation
1437g water 230g inverted sugar 172g granulated sugar 14g Ice cream stabilizer LF STAB2000 647g CWD-Q1EVOC	Heat the water and invert sugar to 40°C. Combine the sugar and ice cream stabilizer. Whisk the mixture into the warmed water mixture and cook to 85°C. Remove from the heat and blend in the Evocao chocolate using an immersion blender. Chill rapidly to 3°C and mature overnight in the refrigerator. The next day, warm the mixture gently on the stove just until it re-liquifies and then blend it well with an immersion blender. Freeze in the ice cream machine. Extract and blast freeze the sorbet, then move to the holding cabinet. Use as needed to build the tart once the ice cream is at holding temperature.

ingredients

preparation

1437g

water
230g

inverted sugar
172g

granulated sugar
14g

Ice cream stabilizer LF STAB2000
647g

CWD-Q1EVOC

Heat the water and invert sugar to 40°C.
Combine the sugar and ice cream stabilizer.
Whisk the mixture into the warmed water mixture and cook to 85°C.
Remove from the heat and blend in the Evocao chocolate using an immersion blender.
Chill rapidly to 3°C and mature overnight in the refrigerator.
The next day, warm the mixture gently on the stove just until it re-liquifies and then blend it well with an immersion blender.
Freeze in the ice cream machine.
Extract and blast freeze the sorbet, then move to the holding cabinet.
Use as needed to build the tart once the ice cream is at holding temperature.

Camerise Sorbet

ingredients	preparation
1106g Water 17g inverted sugar 386g Sugar 113g glucose powder 11g sorbet stabilizer 867g Camerise Puree 10% invert sugar	Heat the water and invert sugar to 40°C. Combine the sugars and stabilizer. Whisk the mixture into the warmed water mixture and cook to 85°C. Remove from the heat and blend in the puree using an immersion blender. Chill rapidly to 3°C and mature overnight in the refrigerator. Freeze in the ice cream machine. Extract and blast freeze the sorbet, then move to the holding cabinet. Use as needed to build the tart once the ice cream is at holding temperature.

ingredients

preparation

1106g

Water
17g

inverted sugar
386g

Sugar
113g

glucose powder
11g

sorbet stabilizer
867g

Camerise Puree 10% invert sugar

Heat the water and invert sugar to 40°C.
Combine the sugars and stabilizer.
Whisk the mixture into the warmed water mixture and cook to 85°C.
Remove from the heat and blend in the puree using an immersion blender.
Chill rapidly to 3°C and mature overnight in the refrigerator.
Freeze in the ice cream machine.
Extract and blast freeze the sorbet, then move to the holding cabinet.
Use as needed to build the tart once the ice cream is at holding temperature.

Pink Grapefruit Sorbet

ingredients	preparation
850g water 1 Madagascar vanilla bean 34g inverted sugar 325g granulated sugar 137g glucose powder 11g sorbet stabilizer 1142g Pink grapefruit puree, 10% sugar	Heat the water and invert sugar to 40°C. Combine the sugars and stabilizer. Whisk the mixture into the warmed water mixture and cook to 85°C. Remove from the heat and blend in the puree using an immersion blender. Chill rapidly to 3°C and mature overnight in the refrigerator. Freeze in the ice cream machine. Extract and blast freeze the sorbet, then move to the holding cabinet. Use as needed to build the tart once the ice cream is at holding temperature.

ingredients

preparation

850g

water
1

Madagascar vanilla bean
34g

inverted sugar
325g

granulated sugar
137g

glucose powder
11g

sorbet stabilizer
1142g

Pink grapefruit puree, 10% sugar

Heat the water and invert sugar to 40°C.
Combine the sugars and stabilizer.
Whisk the mixture into the warmed water mixture and cook to 85°C.
Remove from the heat and blend in the puree using an immersion blender.
Chill rapidly to 3°C and mature overnight in the refrigerator.
Freeze in the ice cream machine.
Extract and blast freeze the sorbet, then move to the holding cabinet.
Use as needed to build the tart once the ice cream is at holding temperature.

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