Modern Tart
- Level:
-
Easy
- Makes:
-
Recipe for 20 pieces
Spicy sweet dough
Used products: Spicy sweet dough
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125 gButter
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43 gHoney
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43 gBrown sugar
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1 gSalt
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1 gLiquid vanilla
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4 gFour spice
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210 gFlour
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50 gWhole egg(s)
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3 gBaking powder
Preparation: Spicy sweet dough
Mix
Sheet out the dough (3 mm thick).
Bake at 180°C (356°F) using the back of a ½ sphere Flexipan mold.
Used products: Spicy sweet dough
Preparation: Spicy sweet dough
After baking, add a thin layer of Mycryo® Cocoa Butter.
Héritage Ganache
Used products: Héritage Ganache
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175 gUht cream
Preparation: Héritage Ganache
Bring to a boil
Used products: Héritage Ganache
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175 g
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100 gPrn-mx65cby
Preparation: Héritage Ganache
At 80°C (176°F), pour over
Héritage Mousse
Used products: Héritage Mousse
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100 gSmooth whipped cream
Preparation: Héritage Mousse
Mix
Vanilla Chantilly Mousse
Used products: Vanilla Chantilly Mousse
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125 gLiquid whipping cream
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5 gConfectioner's sugar
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1/2 pod(s)Vanilla
Preparation: Vanilla Chantilly Mousse
Whip together
Assembly
In the base of the verrine, put some ganache.
Used products: Assembly
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Prn-mx65cby
Preparation: Assembly
Pipe a small layer of Héritage Praliné
Used products: Assembly
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Nan-cr-ha5013
Preparation: Assembly
Fill the verrine with praliné mousse and Praliné Grains
Used products: Assembly
Preparation: Assembly
In the sweet dough fragments, pipe vanilla Chantilly mousse, decorate with fresh raspberries and an Extra Bitter Guayaquil 64% Chocolate stick
Used products: Assembly
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Q.S.Gold flakes
Preparation: Assembly
Sprinkle with Gold Flakes
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