LAYERED CHOCOLATE TARTS

NOROHY LAYERED CHOCOLATE TARTS

Tarts

Made with: Opalys 33%

Steps: 6

AN ORIGINAL RECIPE BY DAVID BRIAND, WINNER OF THE 2019 MOF PASTRY AWARD
MAKES 24 TARTLETS

Recipe steps

VANILLA SHORTCRUST PASTRY

  • 240gButter
  • 4gFine salt
  • 180gConfectioner's sugar
  • 60gAlmond flour
  • 100gEggs
  • 120gPastry flour
  • 350gPastry flour
  • 24gNOROHY VANILLA
  1. First mix the creamed butter, salt, confectioner's sugar, almond flour, eggs, split and scraped vanilla beans, and the smaller portion of flour.
  2. Once you have obtained a homogeneous mixture, add the larger portion of flour, making sure the pastry does not become too hard.
  3. Spread out between two sheets of plastic wrap and store in the refrigerator.

VANILLA SPONGE

  • 70gAlmond flour
  • 10gCorn starch
  • 80gSugar
  • 50gEggs
  • 22gEgg yolks
  • 70gHeavy cream 36%
  • 1gBaking powder
  • 24gNOROHY VANILLA
  1. Mix together the almond flour, corn starch, sugar, baking powder and split and scraped vanilla beans.
  2. Mix in the cream, eggs and egg yolks, then set aside.

CRÈME BRÛLÉE-STYLE PUDDING

  • 220gHeavy cream 36%
  • 45gMilk
  • 45gEgg yolks
  • 30gSugar
  • 1.9gGelatin powder (220 bloom)
  • 9.5gWater
  • 48gNOROHY VANILLA
  1. Bring the cream and milk to a boil and infuse with the split and scraped vanilla beans. Cover the surface with plastic wrap for approx. 2 hours.
  2. Strain and rescale.
  3. Mix the egg yolks with the sugar.
  4. Heat to 185°F (84°C).
  5. Strain and add the rehydrated gelatin.

VANILLA GANACHE

  • 110gHeavy cream 36%
  • 60gWater
  • 1.5gSOSA Natur Emul
  • 1.425gGelatin powder (220 bloom)
  • 7.125gWater
  • 90gOpalys 33%
  • 28gNOROHY VANILLA
  1. Heat the water and cream, and infuse with the split and scraped vanilla beans. Then strain.
  2. Add the Natur Emul and bring the mixture to a boil.
  3. Add the rehydrated gelatin.
  4. Immediately mix using an immersion blender to make a perfect emulsion.
  5. Leave to set at room temperature, preferably overnight.

WHIPPED CREAM

  • 125gHeavy cream 36%
  • 20gSugar
  • 125gHeavy cream 36%
  • 24gNOROHY VANILLA
  1. Infuse the split and scraped vanilla beans in the smaller portion of cream and invert sugar for approx. 2 hours.
  2. Strain and rescale the cream’s weight.
  3. Add the remaining cream and store in the refrigerator. Beat the cold cream and use immediately.

TARTLET DECORATION

  1. Pipe quarter-sized round drops of tempered ARAGUANI 72% Dark Chocolate on a guitar sheet. Cover with another sheet and press down.
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