Carriacou Tartlet - Restaurant Version

Made with Macaé 62%

Makes 24 desserts

6 steps

Recipe Step by Step


Crème Anglaise

260g Liquid whipping cream 35%
260g whole milk
100g egg yolks
50g caster sugar

Mix the egg yolks and sugar (without beating). Bring the cream and milk to the boil and pour over the egg yolk mix. Thicken the mixture at a temperature of 185°F (85°C), strain through muslin and use immediately.

Chocolate Cream Mix

630g crème anglaise
310g MACAE 62%

Once the crème anglaise is heated through and has been strained, make an emulsion by slowly pouring it over the melted couverture. Immediately mix using an electric mixer to make a perfect emulsion. Leave to stiffen in the fridge.

Milk Ice Cream

515g Whole milk
30g 0% fat powdered milk
32g Caster sugar
48g Atomized glucose
32g Inverted sugar
4g Liquid whipping cream 35%
136g MACAE 62%
3g Combined stabilizer

Carefully weigh out all the ingredients. Place the correct amount of milk in a pan. Once it is at 75°F (25°C), add the powdered milk. Once it is at 85°F (30°C), add the sugars (sugar, atomized glucose and inverted sugar). Once it is at 105°F (40°C), incorporate the fats, i. E.: the cream and chocolate. At 115°F (45°C), finish incorporating the ingredients by adding the stabilizer and emulsifier mixture which has been added to approx. 10% of the sugar. Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C). If possible, homogenize the mixture to make any fat crystals as tiny as possible. Leave the mixture to sit for at least 12 hours. Mix in an electric mixer and churn at 15-20°F (-6 to -10°C). Store in the freezer at 0°F (-18°C).

Almond Shortbread

150g dry butter 84%
115g Icing sugar
40g Powdered almonds
3g Fine salt
65g Whole eggs
80g Strong white bread flour
225g Strong white bread flour

First mix the creamed butter, salt, icing sugar, powdered almonds, eggs and the smaller portion of flour. Do not beat this mixture. Once the mixture is well incorporated, quickly add the remaining flour. Store in the fridge or spread out immediately. Bake at 300°F (150°C).

Chocolate Shortbread Clusters

115g almond shortbread
80g MACAE 62%

Roughly break up the baked shortbread and mix it with the tempered couverture. Set aside.

Lime Sauce

1 lime zest
60g Whole milk
12g Glucose
30ga MACAE 62%
4g Lime juice

Infuse the lime zest for approx. 15 minutes in the hot milk. Strain through a chinois and add the glucose. Spread one third over the couverture, start to mix energetically until the texture is smooth and elastic, then add the rest of the milk and continue to mix. Add the lime juice and mix in an electric mixer. Store in the fridge.

Assembly and finishing

Make all the components and prepare the chocolate decorations.
Use a pastry comb to spread out the tempered couverture on a printed sheet.
Before it crystalizes, spread over baking paper and immediately roll around a rolling pin.
Leave to harden. Knock down the shortbread to a thickness of 2.5mm and cut out strips which are 25cm long and 2cm wide. Place around the inner side of a 12cm diameter tart ring.
Also cut out strips which are 17cm long and 2cm wide and place around the inner side of an 8cm diameter tart ring.
Bake at 300°F (150°C) for approx. 16 minutes.
Place two partial rings of shortbread on the plate approx. 2cm apart (see photo).
Using a piping bag with a 16mm diameter nozzle, pipe drops of cream mix between the two rings.
Place on 3 clusters. Dot a little sauce between each droplet of cream.
Decorate with strands of chocolate and gold leaf.
Finish with an ice cream quenelle.Restaurant tips: You can also store these rings in the freezer before they are cooked.