Butternut & Red Pepper Chocolate Tart
- Level:
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Medium
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
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7.7 ozflour
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0.8 ozpotato starch
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1.9 ozalmond flour
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0.1 ozfine salt
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4.8 ozConfectioners sugar
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4.8 ozbutter
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1.9 ozwhole eggs
Preparation: Sugar Dough
Cream the butter and confectioners sugar.
Add the sifted dry ingredients.
Add the eggs and mix until homogenous.
Refrigerate.
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
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3.9 ozalmond flour
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1.1 ozCaroube flour
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1.8 ozbrown sugar
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3.5 ozgranulated sugar
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0.6 ozCornstarch
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3.2 ozwhole eggs
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1.6 ozegg yolks
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4.2 ozcream 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 Pastry Ganache
Used products: Evocao Pastry Ganache
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8.8 ozcream 35% fat
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0.9 ozinverted sugar
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6.2 ozCWD-Q1EVOC
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1.8 ozButter
Preparation: Evocao Pastry Ganache
Boil the cream and inverted sugar.
Pour onto the chocolate.
Add the butter and mix well.
Pour on top of the soft almond-caroube biscuit.
Evocao™ Chocolate Mousse
Used products: Evocao™ Chocolate Mousse
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3.5 ozWhole milk
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0.9 ozcream
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0.4 ozinverted sugar
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0.9 ozegg 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
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5.5 ozCustard cream base
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4.2 ozCWD-Q1EVOC
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7.8 ozsoft whipped cream
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
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12.3 ozbutternut squash
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0.9 ozgranulated sugar
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0.1 oz
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.
Assembly
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