Butternut & Red Pepper Chocolate Tart

Butternut & Red Pepper Chocolate Tart

MOLD Kit Tarte Bubble Silikomart TM TIPS & TRICKS Do not overcook the butternut squash so that the cubes stay in shape. INSPIRATION Pairing of vegetables with Evocao chocolate inspired by François Chartier. TASTE 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. TEXTURE Smooth and creamy YIELD 3 tarts using Kit Tart Bubble from Silikomart TM    

Sugar Dough

Used products: Sugar Dough

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

Preparation: Sugar Dough

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

Used products: Soft Almond-Caroube Biscuit

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

Preparation: Soft Almond-Caroube Biscuit

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™ Chocolate Mousse

Used products: Evocao™ Chocolate Mousse

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

Preparation: Evocao™ Chocolate Mousse

Custard cream base

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

Used products: Evocao™ Chocolate Mousse

Preparation: Evocao™ Chocolate Mousse

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

Used products: Butternut Confit

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

Preparation: Butternut Confit

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.