You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Tarts
Caraïbe super tart
Made with Caraïbe 66%
An original recipe from L'École Valrhona recipe.Makes six 14cm tarts.
3 stepsRecipe Step by Step
Step01
BROWN SUGAR & CHOCOLATE SPONGE
40g Egg yolks
100g Eggs
75g Sugar
65g Egg whites
30g Dark Brown Sugar
25g Pastry flour
25g 159 (CACAO POUDRE 3KG)
Beat together the egg yolks, eggs and sugar with a whisk. At the same time, beat the egg whites with the dark brown sugar. Gradually mix these two mixtures together, then add the sifted COCOA POWDER and flour. Pour the mixture into the bottom of your blind-baked pastry bases.
Bake at 155°C (310°F) for 10 minutes.
Step02
CHIA SEED & P125 SHORTCRUST PASTRY
220g 6360 (P125 COEUR DE GUANAJA FEVE 3KG)
400g european-style butter
170g eggs
780g bread flour
300g confectioner's sugar
100g almond flour
6.7g almond flour
Mix the melted P125 CŒUR DE GUANAJA with the creamed butter. Gradually add the cold eggs. Combine the chocolate mixture with the flour, confectioner’s sugar, almond flour, salt and chia seeds and briefly mix them all together. Spread out immediately. Bake in 14cm rings at 150°C (300°F)
Step03
Caraïbe ganache
260g heavy cream 35%
360g 4654 (CARAIBE 66% FEVE 3KG)
55g invert sugar
60g european-style butter
Heat the cream with the glucose to 165-175°F (75-80°C), then combine half with the melted CARAÏBE 66% couverture. Mix well with a spatula then add the rest of the cream mixture. Mix using an immersion blender to form a perfect emulsion. Once the ganache is at 95-105°F (35-40°C), add the cubed tempered butter, which should be at approx. 65°F (18°C) and mix again. At a temperature of 90-95°F (34-36°C), pour the ganache into the pastry bases. Leave to set at 60°F (17°C).
Assembly and finishing
Chocolate DecorationUse a piping bag filled with tempered CARAÏBE 66% couverture to randomly sketch out lines onto until you have a “straw” effect. Leave to set.Use a hot pastry ring to cut into the sheet of “straw” decorations, then brush on a small amount of gold sparkling powder to highlight the texture.Line some 14cm pastry with P125 Shortcrust Pastry to a maximum thickness of 2.5mm so that the tarts have a 3cm-tall rim. Then blind-bake them.Use a piping bag to fill the bottom of the tarts with Brown Sugar Chocolate Sponge batter.Put the tarts back in the oven.Once they have cooled, add a layer of CARAÏBE Ganache.Leave to set at 60°F (17°C).Top with a chocolate decoration.