Modern Tart
- Level:
-
Easy
- Makes:
-
Recipe for 20 pieces
Spicy sweet dough
Used products: Spicy sweet dough
-
125 gButter
-
43 gHoney
-
43 gBrown sugar
-
1 gSalt
-
1 gLiquid vanilla
-
4 gFour spice
-
210 gFlour
-
50 gWhole egg(s)
-
3 gBaking powder
Preparation: Spicy sweet dough
Mix
Sheet out the dough (3 mm thick).
Bake at 180°C (356°F) using the back of a ½ sphere Flexipan mold.
Used products: Spicy sweet dough
Preparation: Spicy sweet dough
After baking, add a thin layer of Mycryo® Cocoa Butter.
Héritage Ganache
Used products: Héritage Ganache
-
175 gUht cream
Preparation: Héritage Ganache
Bring to a boil
Used products: Héritage Ganache
Preparation: Héritage Ganache
At 80°C (176°F), pour over
Héritage Mousse
Used products: Héritage Mousse
-
100 gSmooth whipped cream
Preparation: Héritage Mousse
Mix
Vanilla Chantilly Mousse
Used products: Vanilla Chantilly Mousse
-
125 gLiquid whipping cream
-
5 gConfectioner's sugar
-
1/2 pod(s)Vanilla
Preparation: Vanilla Chantilly Mousse
Whip together
Assembly
In the base of the verrine, put some ganache.
Used products: Assembly
Preparation: Assembly
Pipe a small layer of Héritage Praliné
Used products: Assembly
Preparation: Assembly
Fill the verrine with praliné mousse and Praliné Grains
Used products: Assembly
Preparation: Assembly
In the sweet dough fragments, pipe vanilla Chantilly mousse, decorate with fresh raspberries and an Extra Bitter Guayaquil 64% Chocolate stick
Used products: Assembly
-
Q.S.Gold flakes
Preparation: Assembly
Sprinkle with Gold Flakes
Comments