Servings: 24 portions
Equipment
- Mixing Bowl
- Plastic Wrap
- Utensils
- Oven
- Stand Mixer
- Saucepan
- Piping Bag
- Heat Resistant Container
Ingredients
Part 1: True dark pate sable
- 150 g Butter
- 75 g Granulated Sugar
- 1 Prova Gourmet Grade A Tahiti Vanilla Beans (4oz)
- 50 g Eggs ( lightly beaten )
- 175 g Pastry Flour
- 30 g deZaan Holland True Dark 10/12% Natural Cocoa Powder
Part 2: Rich Terracotta Frangipane
- 189 g Butter
- 189 g Granulated Sugar
- 150 g Almond Flour
- 45 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder
- 150 g Eggs
- 75 g All-Purpose Flour
Part 3: Passion Fruit Mousse
- 333 g Passion Fruit Puree
- 53 g Egg Yolks
- 40 g Eggs
- 113 g Granulated Sugar
- 10 g Gelatin
- 250 g Cream (whipped to soft/medium peaks)
Part 4: Lime Whipped Ganache
- 404 ml Cream
- 504 ml Cream
- 2 Fresh Limes ( zested )
- 75 g Milk Powder
- 56 g Cacao Barry Mycryo Cocoa Butter
- 100 g Granulated Sugar
- 6 g Gelatin
Part 5: Citrus Sorbet
- 375 g Water
- 150 g Allez Belgian Glucose Syrup
- 220 g Granulated Sugar
- 500 g Mixed Citrus Puree
- 2 Lime Zest
- 8 g Stabiliser 2000
Instructions
Part 1: Method
- In a mixing bowl, add butter, sugar, and 1 Prova Gourmet Grade A Tahiti Vanilla Beans (4oz). Cream together until smooth and light in color. Gradually add eggs, beating well in between each addition.
- Add flour and 30 g deZaan Holland True Dark 10/12% Natural Cocoa Powder and mix. Make sure to scrape the bowl down to be sure all ingredients fully blend into the dough.
- Transfer from bowl to a flattened piece of plastic film wrap. Wrap and cool in the refrigerator until firm. Roll out to 3mm thickness. Line tart shells with pate sable.
- Refer to the frangipane recipe for the following steps.
Part 2: Method
- Preheat oven to 170°C/338°F.
- In a stand mixer, mix butter, sugar, almond ground, and 45 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder with a paddle attachment until crumbly a texture.
- Add in all the eggs and mix until well incorporated, sift in the flour and continue mixing until well combined.
- Pipe frangipane in tart shell for around 20-25 minutes or until a skewer comes out dry.
Part 3: Method
- In a pot add puree. Bring to a simmer.
- In a bowl add egg yolk, eggs, and sugar. Mix until combined.
- Stream in the warm puree with the egg mixture. Stirring continuously until combined.
- Add back to heat and cook to 81°C/178°F.
- Take off heat and transfer to a heat-proof container. Cooldown to 20°C/68°F.
- Fold in cream.
- Fill desired molds.
- Freeze over-night.
- Take out of mold & store in the freezer.
Part 4: Method
- In a bowl, add 56 g Cacao Barry Mycryo Cocoa Butter & milk powder. Set aside until ready to use.
- In a saucepan, add 1st quantity of cream, sugar, and lime zest. Bring to a simmer. Take off heat and cover, and allow to infuse for 5 minutes.
- Add back onto the heat and bring to a soft boil.
- Pour over the cocoa butter & milk powder in 2-3 stages.
- Once the 1st cream is incorporated, add gelatin to the mixture. Blend until thoroughly combined.
- Add 2nd cream to the mixture and blend until well combined. Strain the mixture and transfer it to an air-tight container covering the top of the ganache with plastic film wrap to prevent a skin from forming.
- Set in refrigerator for 24hrs for best results.
- When ready to use the ganache, add the desired quantity to a cold mixing bowl. Whisk until medium/hard peaks.
- Use immediately after whipping.
Part 5: Method
- In a pot, add water, sugar, 150 g Allez Belgian Glucose Syrup, and lime zest. Bring to a boil. Turn off the heat and allow it to infuse for 20 minutes.
- Strain and return liquid to heat. Bring to a simmer and add stabiliser.
- Bring to a boil.
- Take off heat and transfer to a heat-proof container
Part 6: Assembly
- Once all components have been made.
- Spread fresh passion fruit across the tart. Reserve until ready to use.
- Melt neutral glaze for glazing.
- Take out passion fruit mousse. Lightly dust with Rich Terracotta.
- Glaze mousse with neutral glaze and place onto tarts.
- Whip lemon ganache to medium/hard peaks.
- Transfer to a piping bag and pipe alongside the mousse.
- Finish with fresh lime zest.
- Plate and finish with a quenelle of citrus sorbet.