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.

Pipe a small layer of Héritage Praliné

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