Pumpkin Sesame Tart

Assembly:

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, cut out desired design from the bottom and bake at 350°F for about 12 minutes.
Once cold, line the inside of the shell with cocoa butter to keep it from getting soggy.

Soak gelatin leaves in ice cold water.
Prepare 2nd invert sugar in a mixing bowl with a whisk.
Boil water, 1st invert sugar and sugar to 212⁰F and pour over the soaked gelatin into the mixing bowl.
Add pre-soaked gelatin leaves and whip all up to an aerated & pipe-able texture – use warm.
On a sheet tray, sift some black sesame powder and sprinkle some black sesame seeds.
Pipe the marshmallow on top of the sesame mixture in long strands.
Sift more sesame powder and sesame seeds on top.
Freeze until ready to use.

Combine the first 5 ingredients and gently cook to 175°C.
Strain on top of the Belcolade Amber CT. Mix to emulsify.
When mixture reaches 90°F, add the cocoa butter and blend with an immersion blender.
Deposit into molds and freeze.

Bloom gelatin in ice water and set aside.
Combine first six ingredients and heat, while stirring, until it comes to a boil.
Boil for 30 seconds, remove from heat and add the gelatin.
Make the Italian meringue*
Place the egg whites in a clean mixing bow with a whisk attachment.
Add the sugar to a saucepan with enough water to just cover the sugar and boil until the temperature reaches 240°F.
When the syrup begins to boil, turn the mixer on medium speed.
When the syrup reaches temp, remove from heat and pour over the egg whites.
Continue whipping until smooth, light and fluffy.
When the meringue is stiff, gently fold into the pumpkin mixture.
*It may be easier to make more meringue than you actually need. For this recipe, you only need 200g total.

Complexity level:

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