Belcolade Amber and Passion Fruit Tart

Short Crust
All Purpose Flour 188g
Almond Flour 35g
Confectioner's Sugar 75g
Butter 113g
Salt 1.5g
Eggs 35g
Apricot Jelly
PatisFrane Starfruit Apricot Puree 300g
Glucose Syrup 80g
Sugar 80g
NH Pectin 8g
Amber Passion Fruit Ganache
Passion Fruit Puree 60g
Inverted Sugar 12.5g
Belcolade Selection Amber Cacao-Trace 30% 150g
Butter 20g
Crunchy Praline
Praline Paste 300g
Belcolade Selection Amber Cacao-Trace 30% 300g
Toasted Coconut 25g
Crispy Rice Cereal 25g
Belcolade Amber Chantilly
Heavy Cream 312g
Vanilla Bean 1g
Belcolade Selection Amber Cacao-Trace 30% 120g
Gelatin Sheet 3g

*Makes 12 tarts

Composition for 12 Tarts:

  • Short Crust 
  • Apricot Jelly 
  • Belcolade Amber Passion Fruit Ganache 
  • Coconut Praline Crunchy 
  • Belcolade Amber Chantilly

Instructions

Short Crust Method
  • Combine dry ingredients in a mixing bowl with a paddle. 
  • Add the butter and mix until the butter is in small pieces. 
  • Add the eggs and mix to combine. 
  • Wrap and refrigerate. 
  • Once cold, roll out to 3 mm. 
  • Line tart rings and bake at 350°F for about 12 minutes. 
  • Once cool, line the inside of the shell with cocoa butter to keep it from getting soggy.

Apricot Jelly Method
  • Combine all ingredients and bring to a boil. 
  • Cook for about 1 minute, pour into a frame and let set.

Amber Passion Fruit Ganache
  • Heat puree and invert sugar to 176°F.
  • Pour over the Belcolade and mix to emulsify. 
  • When the mixture reaches 95°F blend in the butter.

Crunchy Praline Method
  • Melt Belcolade Amber CT, fold in the Praline paste, coconut and crispy rice cereal and laminate to 2 mm.

Belcolade Amber Chantilly Method
  • Soak gelatin sheets in ice cold water for 10 min. 
  • Warm heavy cream with vanilla pod – let infuse 10 min. 
  • Scrape seeds out of pod and remove pod. 
  • Reheat cream and pour over chocolate. 
  • Mix to combine. 
  • Add soft gelatin sheets. 
  • Blend all to a homogenous ganache. 
  • Let set refrigerated overnight. 
  • Whip to a soft peak.

Assembly
  • Cut a disk of Apricot jelly and place in the tart shell. 
  • Add a layer of ganache. 
  • Cut a disk of the crunchy and place on top. 
  • Flip the tart over and decorate with the whipped chantilly.

About this Recipe:

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