Guava-Pink Grapefruit-Angostura Bitters Tartlet

Guava-Pink Grapefruit-Angostura Bitters Tartlet

Level:
Medium
Makes:
Recipe for 6 units (10 cm diameter)
This tartlet hides a combination that I had never used before and is now one of my favourites. During the tests, my team and I saw that the acidity of the pink grapefruit together with the guava worked very well but it lacked some character, which is what the drops of Angostura® bitter give us and which ends up creating an incredible pairing with Evocao™ WholeFruit Chocolate.

Evocao™ Wholefruit Chocolate Sable Dough

Used products: Evocao™ Wholefruit Chocolate Sable Dough

  • 300 g
    Evocao™ WholeFruit Chocolate
  • 400 g
    Chilled butter

Preparation: Evocao™ Wholefruit Chocolate Sable Dough

Melt the chocolate at 40°C, allow to cool slightly and pour over the butter. Mix together

Used products: Evocao™ Wholefruit Chocolate Sable Dough

  • 670 g
    Wholemeal spelt flour T80
  • 70 g
    Cocoa Barry Extra Brute Cocoa Powder
  • 300 g
    icing sugar
  • 8 g
    salt
  • 180 g
    almond powder
  • 50 g
    corn starch

Preparation: Evocao™ Wholefruit Chocolate Sable Dough

Use a spatula to mix together the flour, cocoa, icing sugar, salt and diced butter until you have a sandy texture.

Used products: Evocao™ Wholefruit Chocolate Sable Dough

  • 255 g
    Egg

Preparation: Evocao™ Wholefruit Chocolate Sable Dough

Add the eggs and mix until combined.

Put in the fridge stretched and covered for about 24 hours.

Roll out the dough to a thickness of 2 mm and make tartlets 10 cm in diameter and 2 cm high.

Rest for about 20 minutes and bake in the oven at 160°C.

Chocolate and Cookie Crunch

Used products: Chocolate and Cookie Crunch

  • 250 g
    Evocao™ WholeFruit Chocolate
  • 50 g
    Neutral oil (type sunflower)

Preparation: Chocolate and Cookie Crunch

Melt the chocolate at around 40°C and mix with the oil.

Used products: Chocolate and Cookie Crunch

  • 120 g
    pailleté feuilletine

Preparation: Chocolate and Cookie Crunch

Add the Pailleté feuilletine™ and use a spoon to make a layer on the bottom of the tartlets.

Guava and Pink Grapefruit Compote

Used products: Guava and Pink Grapefruit Compote

  • 270 g
    Guava Puree
  • 30 cl
    lime juice
  • 50 g
    sugar
  • 4 g
    Pectine NH

Preparation: Guava and Pink Grapefruit Compote

Heat the puree with the lime juice and add the sugar with the pectin.

Bring to the boil and remove from the heat.

Used products: Guava and Pink Grapefruit Compote

  • 2 leaf/leaves
    Gelatin

Preparation: Guava and Pink Grapefruit Compote

Add the previously hydrated gelatine leaves and lower the temperature to around 30°C.

Used products: Guava and Pink Grapefruit Compote

  • 175 g
    Pink Grapefruit Segments
  • 10 g
    Drops of Angostura Bitters

Preparation: Guava and Pink Grapefruit Compote

Add the pink grapefruit segments, mix and pour onto the tartlet bases (around 115 g per tartlet).

Evocao™ Wholefruit Chocolate Whipped Ganache

Used products: Evocao™ Wholefruit Chocolate Whipped Ganache

  • 178 g
    Single cream 35% fat #1
  • 58 cl
    milk
  • 40 cl
    glucose syrup DE 38

Preparation: Evocao™ Wholefruit Chocolate Whipped Ganache

Make a ganache by heating the single cream #1, milk and glucose syrup.

Used products: Evocao™ Wholefruit Chocolate Whipped Ganache

  • 4 leaf/leaves
    Gelatin

Preparation: Evocao™ Wholefruit Chocolate Whipped Ganache

Bring to the boil and add the gelatine.

Used products: Evocao™ Wholefruit Chocolate Whipped Ganache

  • 160 g
    Evocao™ WholeFruit Chocolate

Preparation: Evocao™ Wholefruit Chocolate Whipped Ganache

Pour the liquid onto the selected chocolate and emulsify with a stick blender.

Used products: Evocao™ Wholefruit Chocolate Whipped Ganache

  • 422 g
    Single cream 35% fat #2

Preparation: Evocao™ Wholefruit Chocolate Whipped Ganache

Add the cold single cream #2 and blend with the stick blender.

Chill quickly and refrigerate overnight.

Whip when required until you have an easy-to-spread texture.

Guava Gelatine

Used products: Guava Gelatine

  • 200 g
    Guava Puree

Preparation: Guava Gelatine

Dissolve the gelatine leaves in the guava puree and spread out in a flat container at a thickness of 1 cm.

Used products: Guava Gelatine

  • 3 leaf/leaves
    Gelatin

Preparation: Guava Gelatine

Put in the fridge.

Paint for Tartlets

Used products: Paint for Tartlets

  • 90 g
    egg yolks
  • 10 g
    single cream
  • 20 g
    sugar
  • 20 g
    water

Preparation: Paint for Tartlets

Mix and apply a fine layer to the tartlets already cooked and cold using a spray gun.

Put in the oven at around 200°C for a couple of minutes to dry the paint.

Set aside.

Other

Used products: Other

  • 1 spoon(s)
    Evocao™ WholeFruit Chocolate

Preparation: Other

Temper the couverture and spread onto a guitar sheet in a layer 1 mm thick, cut out discs 11 cm in diameter.

Once set, set aside and use for assembly.

Assembly

Whip the chocolate ganache and measure out into discs 10 cm in diameter and 1 cm high. Put in the freezer.

Once frozen, remove from the moulds and place on a chocolate disc 11 cm in diameter. Place another disc on top.

Freeze and once frozen, paint with a mixture of 70% dark couverture chocolate and 30% cocoa butter to achieve a velvety effect.

Separately, once the cocoa tartlet base is filled with the cookie crunch, fill with the chilled guava, grapefruit and bitters compote right to the edges.

Finally place the whipped ganache on top with the chocolate plaques, mark a disc using a 10 cm hot ring and finish by decorating with grapefruit segments, diced gelatine and fresh buds.