Butternut & Red Pepper Chocolate Tart

Used Cacao Barry products
Tarts & Tartlets

Butternut & Red Pepper Chocolate Tart

Created by
  • Nicolas Dutertre
    Head of the Chocolate Academy™ Montreal
level 2


Kit Tarte Bubble Silikomart TM


Do not overcook the butternut squash so that the cubes stay in shape.


Pairing of vegetables with Evocao chocolate inspired by François Chartier.


The goal is to keep the tangy and fruity flavors of Evocao chocolate by pairing it with a sweet vegetable to avoid masking the unique flavour of this chocolate.


Smooth and creamy


3 tarts using Kit Tart Bubble from Silikomart TM



Used Cacao Barry products
Recipe components

Sugar Dough

  • 217g
  • 22g
    potato starch
  • 54g
    almond flour
  • 3g
    fine salt
  • 136g
    Confectioners sugar
  • 136g
  • 54g
    whole eggs

Cream the butter and confectioners sugar.
Add the sifted dry ingredients.
Add the eggs and mix until homogenous.
Once cold, roll to 2 mm between 2 silicon sheets.
Line the tart shells with the dough.
Par-bake at 160°C for 11 minutes. (Tip: don't overbake.)

Soft Almond-Caroube Biscuit

  • 110g
    almond flour
  • 30g
    Caroube flour
  • 50g
    brown sugar
  • 100g
    granulated sugar
  • 16g
  • 90g
    whole eggs
  • 45g
    egg yolks
  • 120g
    cream 35% fat

Mix the dry ingredients.
Add the whole eggs and egg yolks.
Pour in the cream and mix well.
Add the butternut confit (below) into the par-baked tart shells.
Add 125 g of biscuit onto the butternut confit.
Bake at 165°C for 12 minutes.

Evocao Pastry Ganache


Boil the cream and inverted sugar.
Pour onto the chocolate. 
Add the butter and mix well.
Pour on top of the soft almond-caroube biscuit.

Evocao™ Chocolate Mousse

  • 100g
    whole milk
  • 25g
  • 12g
    inverted sugar
  • 25g
    egg yolks

Custard cream base

Boil the cream, milk, and inverted sugar.
Temper the egg yolks with the hot liquid.
Cook to 85°C.

Mousse chocolat

Pour the hot base (from above) onto the chocolate and mix well with a hand blender.
At 40°C add the soft whipped cream.
Randomly pour the chocolate mousse in the silicone bubble mold.
Freeze and unmold.

Butternut Confit

  • 350g
    butternut squash
  • 25g
    granulated sugar
  • 2g

Mix the sugar and red pepper. Add the cubed squash.
Pour into a shallow pan, cover with alumunium foil.
Steam at 190°C for 25 mn, stirring from time to time.
Reserve before using.