BLACK FOREST TART

Whip the egg whites with the sugar. Sift together the flour and the starch. Meanwhile, melt the butter and the P125 COEUR DE GUANAJA. Once the egg whites are whipped, carefully fold in the egg yolks and then sprinkle on the flour and starch. Add the butter mixed with the COEUR DE GUANAJA.



Pour the batter into a stainless-steel frame on top of a Silpat. Bake for 8-10 minutes at 180°C (356°F).

Melt the cherry purée with the glucose and sugar. Mix the pectin with the glucose and the smaller quantity of sugar. Add it to the cherries and bring to a boil. Add the lemon juice, blend, and set aside in the refrigerator to cool.

Bring the cream to a boil with the invert sugar and glucose. Gradually pour onto the chopped chocolate, and mix together. Blend with an immersion blender to perfect the emulsion.



Add the larger quantity of chilled cream and blend. Set aside in the refrigerator overnight.



Whip the mixture until smooth and piping consistency.

Heat the milk to 25°C (77°F), and then add the non-fat dry milk.

Mix a little of the sugar with the stabilizer. At 30°C (86°F), add the glucose and sugars. At 45°C (113°F), finish with the stabilizer and the lemon zest.

Pasteurize at 85°C (185°F), blend, and chill rapidly to 4°C (39.2°F). Before churning, add the mascarpone and the cherry purée. Blend and churn.

Store in the freezer at -18°C (-0.4°F).

Thaw the fruit purée and blend with the ABSOLU CRISTAL. Set aside in the refrigerator.