Medium
Makes: 12 Yield
Learn how to make an updated version of the classical tart. You will learn how to make a crunchy crumble that pairs beautifully with pecan caramel and vanilla flavors.Learn how to make an updated version of the classical tart. You will learn how to make a crunchy crumble that pairs beautifully with pecan caramel and vanilla flavors.Learn how to make an updated version of the classical tart. You will learn how to make a crunchy crumble that pairs beau...
- Shelf life:
- 2 days
- Conservation:
- 4°C
Containing: 4 Components
Chocolate Sweet paste
Ingredients: Chocolate Sweet paste
-
288 gButter 82% fat
-
72 galmond powder 100%
-
192 gicing sugar
-
120 gEggs, whole
-
5 gsea salt
-
36 gpotato starch
-
91 gCP
-
396 gAll purpose flour
Preparation: Chocolate Sweet paste
- In a tabletop mixer equipped with a paddle attachment, mix the butter, almond flour, and icing sugar together at medium speed. Mix well until all the butter is dissolved. Mix well until all the butter is dissolved.
- Add the eggs and continue mixing.
- Add the salt, potato starch, cocoa powder, and flour and mix at medium speed until obtaining a homogenous texture.
- Place the sweet paste on a marble table and form a rectangular shape. Let it set for a few minutes.
- Place the sweet paste between two silpats and roll out to a 3mm (0.12”) thickness.
- Place on a metal tray and put in the freezer until it is very cold, for around 30 minutes to 1 hour.
- Once cold, remove the silpat on top, replace with parchment paper and flip the sweet paste over. Remove the other silpat.
- Cut strips of 2 cm (0.8”) wide using a knife. The total length should be 24.5 cm (9.6”).
- Place the strips into the tart ring, gently pressing them so they stick to the border of the tart.
- Using a 7 cm (2.75”) ring cutter, cut circles of sweet paste and place them into the tart rings. Gently press the circles to stick to the sides.
- Place in the refrigerator for 15 minutes.
- Once cooled, bake at 160°C (320°F) for 15 minutes.
- Once baked, leave for around 15 minutes at room temperature.
- Then, unmold onto a metal tray lined with parchment paper.
- Reserve until needed.
View tools
- Knife
- Bowl(s)
- Parchment paper
- Guitar sheets
- Ruler (s)
- Rolling pin
- Silpain
- Metal Tray (s)
- Silpat (s)
- Tabletop mixer, mixing bowl and a paddle attachment
- Spatula
- Tart ring 8 cm (3.15”)
- Ring cutter 7 cm (2.75”)
Pecan Caramel
Ingredients: Pecan Caramel
-
65 g
-
462 gHeavy cream 35% fat
-
2 gsea salt
-
11 gCornstarch
-
2 gbaking soda
-
11 gorange zest
-
92 gglucose syrup DE 40
-
462 gsugar
-
92 gbutter
Preparation: Pecan Caramel
- Pour the pecans into the thermomix and mix well until obtaining a smooth pecan nut paste.
- Pour the paste into a bowl.
- With the heat off, whisk the cream with the salt, cornstarch, baking soda and orange zest, and then bring to the boil.
- Once boiling, remove from the heat.
- In another saucepan, warm up the glucose syrup and then add the sugar in additions mixing with a spatula. Wait for the
- sugar to melt and be almost liquid before adding more sugar.
- Continue heating until the color is golden brown.
- Once brown, lower the heat and slowly add the cream mixture, whisking well.
- Once well incorporated, remove from the heat and pour into a mixing bowl.
- Add the butter and the pecan paste into the preparation and mix using an immersion blender until well emulsified.
- Pour the caramel into a piping bag with a 6 mm (0.2”) round tip.
- Reserve at room temperature until needed.
View tools
- Cooktop
- Whisk
- Immersion blender
- Piping Bag
- Scissors
- Bowl(s)
- Mixing bowl (s)
- Saucepans
- Thermomix® or food processor
- Spatula
- 7 mm (0.2”) round tip
Chocolate Discs
Ingredients: Chocolate Discs
Preparation: Chocolate Discs
- Pour some pre-crystallized chocolate on a guitar sheet.
- Place another guitar sheet on top and spread evenly in a thin layer using a tube.
- Turn the guitar sheet over so that both sides can cool down at the same time.
- Using a 4.6 cm (1.8”) ring cutter, cut out some circles.
- Place the chocolate discs onto a metal tray and cover with a second metal tray.
- Place in the refrigerator for at least 1 hour at 16°C (61°F).
- Once the chocolate discs are set, remove the plastic sheet, flip over and remove the other side.
- Using a small offset spatula, place the chocolate discs on a metal tray lined with parchment paper.
- Reserve in the refrigerator at 16°C (61°F) until needed.
View tools
- Parchment paper
- Guitar sheets
- Bowl (s)
- Small offset spatula
- Tube
- Ring cutter 4.6 cm (1.8”)
Crumble
Ingredients: Crumble
-
246 gbutter
-
246 gDark brown sugar
-
307 galmond powder 100%
-
3 gsea salt
-
246 gAll purpose flour
-
153 g
-
330 gPecan caramel
Preparation: Crumble
- In a tabletop mixer with a paddle attachment, mix together the butter, brown sugar, almond powder, salt and flour until lumps are formed.
- Add the pecans and mix by hand to incorporate them, using the paddle attachment.
- Spread the crumble over a metal tray lined with a silpain.
- Bake at 160°C (320°F) for 15 minutes.
- Let cool down at room temperature until needed.
- Mix together 330g (11.6 oz) of caramel and 260g (9.2 oz) of crumble using a spatula.
- Spread the preparation into the tart shells (filling them almost completely) and flatten slightly with an offset spatula.
- Add a chocolate disc on top of the crumble and caramel mix, gently pressing to stick it on top.
- Let set in a refrigerator until needed.
View tools
- Metal Tray
- Bowl(s)
- Mixing bowl (s)
- Small offset spatula
- Silpain
- Tabletop mixer, mixing bowl and a paddle attachment
- Spatula
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