Belcolade Amber and Passion Fruit Tart - Puratos

*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.

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