Red Fruits Tart

Made with Ivoire 35%

Original recipe by l’École Valrhona

3 steps

Makes 6 square frames 15 cm

Recipe Step by Step


Muesli Shortbread

220g Flour T45
90g plain toasted muesli
225g raw cane sugar
310g grond almond de-oiled
250g butter

Cut the butter in small cubes. Crush the Museli to powder, add in the flour and de-oiled ground almond. Add in the butter and mix until little dough lumps are formed. Clear the dough between two plastic sheets and roll down to 4 mm thick. Set aside in the refrigerator. Cut out into squares of 15 cm a side and cut out the centre using a 5 cm a side cube mould. Transfer to a silicon mat for bread and bake at 150°C for about 15 minutes. Set aside in a dry area.

Red Fruits Ivoire Cremeux

160g raspberry pulp
160g blackcurrant pulp
427g whole eggs
45g caster sugar
310g IVOIRE 35%
8g gelatine
35g lemon juice

Soak the gelatine in a large volume of water and drain. Stir in the pulps, lemon juice, sugar, eggs and gelatine. Cook over low heat stirring constantly until the texture starts to thicken. Strain through and gradually pour on the melted chocolate stirring to a core of emulsion. Mix with a hand blender and set aside in the refrigerator.

Like A Red Fruits Meringue

20g gelatine
230g caster sugar
270g water
125g lemon juice
125g blackberry pulp

Soak the gelatine in a large volume of cold water. Make a syrup with the caster sugar and water. Bring to the boil. Stir in the lemon juice, blackcurrant pulp and drained gelatine. Allow to set in the refrigerator overnight. Whip the set syrup until it reaches a light foamy texture. Pour in a frame of 18 cm a side by 2 cm high. Set aside in the freezer. Remove the frame and cut out in cubes of different sizes.

Assembly and finishing

Once the muesli shortbread is baked, pipe nice domes of Ivoire red fruits cremeux on the shortbreads using a pastry bag
fitted a 15 mm wide nozzle. Arrange the cubes of meringues which have been diced beforehand. Decorate with fresh red fruits
and a chocolate logo.