Equipment
- Cutting Knife
- Stand Mixer
- Rubber Spatula
- Mixing Bowl
- Rolling Pin
- Parchment Paper
- Refrigerator
- Oven
- Sieve
- Bain-Marie
- Stovetop
- Hand Blender
- Piping Bag
Ingredients
Cake
- 170 g Buckwheat Flour
- 60 g Ground Almonds
- 110 g Salted Butter (cold)
- 50 g Icing Sugar
- 40 g Egg Yolks (2 eggs)
Infusion
- 220 ml Cold Water
- 4 g Loose Oolong Tea
Ganache
- 300 g Amedei Toscano Black 65% Dark Couverture Chocolate Drops
- 100 g Oolong Infusion
- 35 g Golden Raspberry Puree
- 65 g Allez Belgian Glucose Syrup
- 30 g Light Brown Sugar
- 65 g Flavorless Oil (example: grapeseed)
Instructions
Buckwheat Pastry (recommended size 13cm x 25cm frame)
- Chop your butter into cubes and place in a mixer with the icing sugar. Beat the mixture until it reaches a smooth texture.
- Add one egg yolk, beat to incorporate, and add the second yolk. Scrape down the sides of the bowl to ensure all the mixture is full incorporated.
- Add the ground almonds, beat until fully incorporated. Add the buckwheat flour, beat until fully incorporated.
- Roll the pastry between 2 sheets of parchment paper until 0.5cm thick, to the shape of your tart mould. Place in the fridge to set for 2 hours.
- To bake, place your pastry on a flat tray and remove the top layer of parchment paper. Place in a pre-heated oven at 170 °C for approximately 10 minutes and remove from the oven, press the tart mold into the pastry and place back in the oven for a further 3-5 minutes until light golden.
- Allow to fully cool before pouring the ganache.
24 Hour Cold Oolong Infusion
- Put the loose tea into the cold water and allow to infuse in the fridge for 24 hours.
- After 24 hours, strain the loose tea by using a fine sieve.
Oolong Infused Chuao Ganache
- Melt the 300 g Amedei Toscano Black 65% Dark Couverture Chocolate Drops in a bain-marie.
- Gently heat the oolong infusion, golden raspberry puree, 65 g Allez Belgian Glucose Syrup, and light brown sugar in a small pan until the sugars have dissolved.
- Remove the Couverture from the bain-marie. Using a rubber spatula, emulsify the liquid to the chocolate by adding one third of the liquid into the chocolate at a time, and mixing gently and constantly until fully incorporated.
- Slowly pour the oil into the ganache whilst constantly mixing. Once all the oil has been added, blitz the ganache using a hand blender to remove any bubbles, and to emulsify fully.
- Gently pour the ganache onto the baked buckwheat pastry base. Tap the train gently on a padded surface to level the ganache and remove any bubbles. Set aside and allow to set at room temperature.Enjoy!