Rhubarb Tartlet by Philippe BERTRAND, Director of the Chocolate Academy™ Cacao Barry and MOF Chocolatier Confiseur & Thomas ALPHONSINE, Pastry Chef at the Chocolate Academy™ Cacao Barry France

Let's enjoy the flavours of summer with this refreshing fruity dessert created by two great masters of pastry.

CACAO BARRY INGREDIENTS

- Mycryo® cocoa butter
- Zéphyr™ 34% white chocolate

SERVING

Recipe for about 10 tartlets.

Rhubarb tartlet

Sweet shortcrust pastry

- 155 g of fresh butter - 100 g of icing sugar - 35 g of ground almonds - 50 g of whole eggs - 1 vanilla pod - S.Q. of Mycryo® cocoa butter - 260 g of flour

Mix the butter, icing sugar and ground almonds to bread crumb. Add the eggs and vanilla, then the flour. Refrigerate. Roll dough to 2 mm thick, 7 cm diameter disks and bake at 165°C. Sprinkle with Mycryo® cocoa butter after cooking to stop the pastry from absorbing moisture.


Strawberry and rhubarb compote

170 g of rhubarb - 240 g of strawberry puree - 95 g of caster sugar - 9 g of NH pectin

Heat the rhubarb and strawberry puree to 40°C. Add the caster sugar and NH pectin. Cook to 100°C. Put into a 1cm deep 7 cm diameter tin.


Meringue

200 g of egg whites - 40 g of caster sugar - 120 g of water - 320 g of caster sugar

Whisk the egg whites with the sugar. Boil the water and caster sugar to 123°C and add to the whisked mixture.


Pink grapefruit mousse

100 g of pink grapefruit puree - 10 g of pink grapefruit zest - 10 g of pastry cream powder - 30 g of caster sugar - 40 g of Mycryo® cocoa butter - 100 g of meringue - 250 g of soft whipped cream 35% fat

Boil pink grapefruit puree, add the blanched pink grapefruit zest, pastry cream powder, cream and caster sugar to make a custard. Add the Mycryo® cocoa butter. At 25°C incorporate the meringue and fold through the soft cream 35% fat. Place a 1 cm layer onto the compote. Freeze and demould.

 

White glaze

- 150 g of water - 300 g of caster sugar - 300 g of glucose syrup - 200 g of unsweetened condensed milk - 300 g of Zéphyr™ white chocolate
- 15 g of gelatin powder 200 bloom - 90 g of water to hydrate

Cook to 103°C the water, sugar and glucose syrup. Pour over the unsweetened condensed milk. Add the chocolate then the soaked gelatin. Mix and colour. Refrigerate for 24 hours. Use at 30°C. Glaze the palet.

 

Sugar opaline

250 g of white fondant - 125 g of glucose - S.Q. of red colouring

Boil at 155°C the white fondant and the glucose. Pour over Silpat and cool. Blitz in a food processor, sieve to remove lumps. Sift the sugar over a 2 cm stencil and then cook at 180°C for 1-2 min.

 

Rhubarb strips

500 g of caster sugar - 1000 g of water - 400 g of strawberries puree

To make the strawberry syrup:
Bring the water and caster sugar to the boil and add in the strawberry puree. Slice the rhubarb into 2 mm thick stripes and cook in the strawberry syrup for a few minutes. Place the rhubarb stripes onto silicon paper and cook at 180°C for 2 min. Let them cool and then cut into 7 cm discs.

 

Assembly

Place the glazed palet on the sweet paste disc, add the glazed rhubarb disc on top. Arrange the opalines around the dessert.