Evocao Ice Cream Tart
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Evocao Ice Cream Tart

Level:
Medium
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

Featured Ingredients

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Pate Sucre Chocolate

Used products

Preparation

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

Earl Grey Chocolate Biscuit

Used products

Preparation

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

Evocao Sorbet

Used products

Preparation

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

Camerise Sorbet

Used products

  • 2.4 lb
    Water
  • 0.6 oz
    inverted sugar
  • 13.6 oz
    Sugar
  • 4.0 oz
    glucose powder
  • 0.4 oz
    sorbet stabilizer
  • 1.9 lb
    Camerise Puree 10% invert sugar

Preparation

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

Pink Grapefruit Sorbet

Used products

  • 1.9 lb
    water
  • 1
    Madagascar vanilla bean
  • 1.2 oz
    inverted sugar
  • 11.5 oz
    granulated sugar
  • 4.8 oz
    glucose powder
  • 0.4 oz
    sorbet stabilizer
  • 2.5 lb
    Pink grapefruit puree, 10% sugar

Preparation

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

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