Modern Tart

Fall / Winter

Modern Tart

Created by
  • Martin Diez
    Chef Pâtissier Barry Callebaut CHOCOLATE ACADEMY™ Center France
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 1
Dosage
Recipe for 20 pieces
Recipe components

Spicy sweet dough

IngredientsPreparation
  • 125g
    butter
  • 43g
    honey
  • 43g
    brown sugar
  • 1g
    salt
  • 1g
    liquid vanilla
  • 4g
    four spice
  • 210g
    flour
  • 50g
    whole egg(s)
  • 3g
    baking powder

Mix

Sheet out the dough (3 mm thick).
Bake at 180°C (356°F) using the back of a ½ sphere Flexipan mold.

After baking, add a thin layer of Mycryo® Cocoa Butter.

Héritage Ganache

IngredientsPreparation
  • 175g
    UHT cream

Bring to a boil

At 80°C (176°F), pour over

Héritage Mousse

IngredientsPreparation
  • 100g
    smooth whipped cream

Mix

Vanilla Chantilly Mousse

IngredientsPreparation
  • 125g
    liquid whipping cream
  • 5g
    confectioner's sugar
  • 1pod(s)
    vanilla

Whip together

Assembly

IngredientsPreparation

In the base of the verrine, put some ganache.

  • .
    Praliné 65% Héritage Almonds Hazelnuts

Pipe a small layer of Héritage Praliné

  • .
    Praliné Grains

Fill the verrine with praliné mousse and Praliné Grains

In the sweet dough fragments, pipe vanilla Chantilly mousse, decorate with fresh raspberries and an Extra Bitter Guayaquil 64% Chocolate stick

  • Q.S.
    gold flakes

Sprinkle with Gold Flakes