Dulcey Apricot Tart

Dulcey Apricot Tart

Made with Blond® Dulcey 35%

7 steps

Makes 6 tarts 16cm in diameter

Recipe Step by Step



180 g Dry butter 84%
3 g Salt
125 g Icing sugar
45 g Hazelnuts flour
75 g Whole eggs
90 g Soft flour
265 g Soft flour
783 g Total weight

Combine the softened butter with the salt, icing sugar, hazelnuts flour, eggs and smaller quantity of flour. Take care not to over-process! As soon as the mixture is combined, quickly fold in the remaining flour. Set aside in the refrigerator and use the next day. Bake at 160°C.


260 g DULCEY 35%
100 g Dry butter 84%
600 g Hazelnut sweet shortcrust
60 g Soft brown sugar
80 g Éclat d’or
2 Vanilla beans
1100 g Total weight

Roll out the Hazelnut Sweet Shortcrust and bake until golden. Roughly chop the pastry and then add the soft brown sugar, the Éclat d’Or and the vanilla. Melt the butter and the Dulcey chocolate separately to 45/50°C.
Carefully combine all the ingredients using a rubber spatula. Use immediately or store in the freezer.
Tip: You can, of course, use the trimmings of sweet shortcrust left over from other recipes.


650 g Apricot pulp
100 g Soft dried apricots
25 g Glucose
25 g Caster sugar
20 g Pectin NH
25 g Lemon juice
2 Vanilla beans
845 g Total weight

Heat the pulp and the split and scraped vanilla beans with the glucose to 40°C, and then add the sugar combined with the pectin. Boil briefly and then add the lemon juice.
Set aside in the refrigerator.


448 g Whole UHT milk
192 g UHT cream 35%
128 g Oeufs entiers
13 g Caster sugar

Mix the eggs and sugar without beating too much. Bring the cream and milk to a boil and combine the two mixtures.
Heat the mixture to 183°F (84°C) and mix with an immersion blender to combine.
Use immediately or cool quickly in the refrigerator.


760 g Basic custard
440 g DULCEY 35%
6 g Gelatin
1206 g Total weight

Soak and drain the gelatin and then add to the hot, strained custard. Add this to the melted chocolate (as for a ganache) and emulsify using a rubber spatula to obtain a smooth, glossy and elastic texture.
Process to perfect the emulsion, taking care not to incorporate any air and working at 35 - 45°C.
This technique guarantees the texture of the crémeux, even after thawing.


400 g Absolu cristal neutral glaze
40 g Water
440 g Total weight

Bring the Absolu Cristal glaze to a boil with the water and process.
Spray immediately at around 80°C.


1000 g DULCEY 35%
120 g Éclat d’or
100 g Grape seed oil
1220 g Total weight

Melt the chocolate with the oil to 35°C.
Add the Éclat d’Or.
Glaze at 35°C and leave to set in the refrigerator.

Assembly and finishing

Dulcey Apricot Tart

Make the Pressed Dulcey Sablé and add approx. 150g to each 16cm ring and press down evenly with the back of a spoon. Unmold and set aside in the refrigerator. Use a piping bag with no nozzle to add approx. 120g of Apricot Confit on top. Use a 10mm nozzle to add approx. 200g Dulcey Crémeux in a random pattern. To finish, pipe approx. 20g of Apricot Confit in a random pattern on top of the Dulcey Crémeux. Blast freeze. Spray the tarts with the hot Spray Glaze. Finish decorating by using a piping bag with no nozzle to coat the sides of the tart with the Crunchy Éclat d’Or Glaze. Temper some Dulcey chocolate and use a little oil to stick some acetate sheets onto very flat trays. Roll out the chocolate, sprinkle with a few pieces of dried apricots. Leave to set at 17°C.
Arrange a few pieces of chocolate/apricot decoration on top and add a house logo.