Tarragon-Plum chocolate tart

Tarragon-Plum chocolate tart

Level:
Difficult
Makes:
15 portions
Crispy chocolate shortbread, chocolate mousse, hazelnut marzipan, dry plums, fresh flambé plums, walnuts, tarragon.

Chocolate Shortbread

Used products: Chocolate Shortbread

  • 225 g
    82% butter
  • 140 g
    powdered sugar
  • 45 g
    hazelnut powder
  • 3 g
    salt
  • 2 g
    Vanilla seeds
  • 95 g
    eggs
  • 330 g
    All purpose flour
  • 45 g
    DCP-22SP

Preparation: Chocolate Shortbread

Mix together butter, sugar, hazelnut powder, salt and vanilla seeds in a mixer bowl.
Add eggs step by step.
Mix together flour and cacao powder.
Add flour with cacao and mix for 1 minute.
Keep dough in the fridge for 4 hours.
Roll out the dough to a thickness of 2 mm to make tarts.
Bake at 175ºC for 10 minutes.
Sprinkle with Mycryo® Butter after removing from the oven to protect against moisture.

Vanilla Shortbread

Used products: Vanilla Shortbread

  • 225 g
    82% butter
  • 140 g
    Powder brown sugar
  • 45 g
    hazelnut powder
  • 2 g
    salt
  • 2 g
    Vanilla seeds
  • 87 g
    eggs
  • 375 g
    All purpose flour

Preparation: Vanilla Shortbread

Mix in mixer bowl together butter, sugar, hazelnut powder, salt and vanilla seeds.
Add eggs step by step.
Add flour and mix for 1 minute.
Keep dough in the fridge for 4 hours.
Roll out the dough to thickness of 2 mm to make tarts.
Bake at 175°C for 10 minutes.
Sprinkle with Mycryo® Butter after removing from oven to protect against moisture.

Chocolate Hazelnut Marzipan Spongecake

Used products: Chocolate Hazelnut Marzipan Spongecake

Preparation: Chocolate Hazelnut Marzipan Spongecake

Mix egg yolk with whole eggs.
Mix hazelnut marzipan with brown sugar and add slowly to egg mixture.
Melt dark chocolate with butter and add to previous mixture.
Mix cacao powder with flour and add to previous mixture.
Beat egg whites with sugar and add gently to mixture.
Put in a shortbread tarts and bake in oven at 150ºC for 13 minutes.

Plum tarragon coulis

Used products: Plum tarragon coulis

  • 450 g
    Fresh plums
  • 145 g
    Dried plums
  • 15 g
    Tarragon
  • 175 g
    water
  • 65 g
    Fructose
  • 35 g
    caster sugar
  • 4 g
    Pectin Jaune
  • 150 g
    Bio Plum Wine

Preparation: Plum tarragon coulis

Cook dried plums in water and wine for 1 minutes & leave for infusion for 10 min.
Add fructose and fresh plums chopped in small pieces.
Put in “Robot Coupe” to make puree.
Mix pectin with sugar.
Add to puree in 50ºC, cook to boil.
Leave to cool.

Walnut Crisp

Used products: Walnut Crisp

  • 100 g
    82% butter
  • 75 g
    demerara sugar
  • 85 g
    walnut
  • 85 g
    pecan nuts
  • 1 g
    Vanilla seeds

Preparation: Walnut Crisp

Mix butter with sugar and vanilla seeds.
Add nuts.
Bake in oven for 10 minutes in 155°C.
Leave to cool.

Plum Flambe

Used products: Plum Flambe

  • 450 g
    Fresh plums
  • 65 g
    brown sugar
  • 1 g
    Vanilla seeds
  • 5 g
    Tarragon
  • 55 g
    Plums brandy 50%

Preparation: Plum Flambe

Caramelize brown sugar with vanilla.
Add plums with chopped tarragon.
Add alcohol.
Cook for few minutes, leave to cool.