Madagascar cream tart

Used Cacao Barry products
Tarts & Tartlets

Madagascar cream tart

Created by
  • Jérôme Landrieu
    Director of the Barry Callebaut CHOCOLATE ACADEMY™ Center Chicago, Technical Advisor Cacao Barry Americas
Level
level 3

Inspirations :

I was inspired by the simplicity of the french cream tart. There are only three components so it is crucial that the techniques are executed properly and I wanted all of the ingredients to be good quality with amazing flavor. I chose to use Madirofolo chocolate and remain true to its origin and also use Madagascar vanilla. Having these specific regional flavors in such a simple creation really allows the consumer to connect.

Used Cacao Barry products
Recipe components

Chocolate macarons

IngredientsPreparation
  • 113g
    almond powder
  • 128g
    icing sugar
  • 51g
    fresh egg whites
  • 2g
    red colour solution
  • 116g
    sugar
  • 28g
    water
  • 41g
    fresh egg whites

Robot Coupe the ground almond and icing sugar and the cocoa powders.
Make an Italian meringue, boil the sugar and water to 118°C and pour on the whisking 2nd Egg White. Cool the meringue to 50°C.
Add the 1st Egg White into the powders and start adding 1/3 of the meringue, then add the rest.
Pipe.
Dry 10 minutes.
Preheat oven at 160°C and bake at 140°C for 15/16min.

Baked Madirofolo chocolate ganache

IngredientsPreparation
  • 396g
    35% fat liquid cream
  • 89g
    sugar
  • 132g
    whole milk
  • 63g
    eggs
  • 30g
    egg yolks

Simmer Cream and sugar.
Pour over chocolate, milk and yolks.
Emulsify with a hand blend.
Pour Into tart shell.
Bake at 120°C for 22 minutes.

Banana soft caramel

IngredientsPreparation
  • 21g
    sugar
  • 5g
    glucose syrup DE 38
  • 11g
    35% fat liquid cream
  • Q.S.
    Madagascar vanilla
  • 16g
    banana puree
  • Q.S.
    sea salt
  • 9g
    butter
  • 3g
    Lactée Barry

Dry caramelize sugar and glucose and deglaze with cream, vanilla bean, banana puree, and salt.
Add the butter and cook to 108°C.
Pour over the milk chocolate.

Caramelized Madagascar bananas

IngredientsPreparation
  • 184g
    fresh banana
  • 66g
    banana soft caramel

Combine bananas and banana caramel, and cook in the oven for about 12 minutes.
Chill.
Pipe.

Chocolate sweet paste

IngredientsPreparation
  • 46g
    eggs
  • 104g
    icing sugar
  • 27g
    almond powder
  • 228g
    pastry flour
  • 166g
    butter
  • 2g
    sea salt

Put everything in the Robot Coupe.
Slightly blend.
Chill.

Madirofolo crémeux

IngredientsPreparation
  • 433g
    whole milk
  • 433g
    35% fat liquid cream
  • 3g
    Madagascar vanilla
  • 69g
    sugar
  • 7g
    325NH95 pectin

Simmer milk and cream: Infuse Vanilla bean.
Combine pectin, sugar.
Pour into the hot liquid.
Bring it to 65°C.
Add Madirofolo dark chocolate couverture. Emulsify with hand blender
Chill.

Vanilla and citrus confit

IngredientsPreparation
  • 168g
    water
  • 105g
    lime juice
  • 4g
    lime zest
  • 3g
    Madagascar vanilla
  • 114g
    sugar
  • 3g
    325NH95 pectin

Infuse zests and the vanilla bean overnight in the water and lime juice.
Strain.
Add Mix of Sugar and pectin.
Bring to 60°C.
Cast.

Vanilla mascarpone chantilly

IngredientsPreparation
  • 77g
    whole milk
  • 61g
    sugar
  • 36g
    gelatin mass x6
  • 131g
    mascarpone
  • 562g
    35% fat liquid cream
  • 1g
    Madagascar vanilla

Infuse overnight Milk and Vanilla beans.
Heat together the infusion, sugar, and gelatin mass (x6).
Pour over the mascarpone.
Hand blend and add the heavy cream.
Hand blend one more time.
Chill.
Whip when needed.

Assembly

Pipe Caramelized Madagascar Bananas in the cooked pastry case.
Pour the ganache on top of the bananas and cook in the oven at 120°C during 22 minutes.
Pour over a small quantity of Vanilla and citrus confit in silicone mould.
Pour over the Madirofolo chocolate ganache and freeze.
Unmould the insert and put it on the tartlets.
Pipe the vanilla chantilly with a pastry potting wheel.
Sprinkle with cocoa powder and decorate with  the chocolate macarons.