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Makes six 16cm tarts
Recipe Step by Step
Opalys & Vanilla Namelaka
140g Whole UHT milk
2 Vanilla pods
7g Glucose DE 38/40
3,5g Powdered gelatin - 220 Bloom
18g Water for the gelatin
250g OPALYS 33 %
270g UHT cream 35%
Heat the infused milk with the glucose. Add the rehydrated gelatin.
Slowly pour over the melted chocolate. Mix to form a perfect emulsion.
Add the cold liquid cream. Mix in the electric mixer again.
Leave to stiffen in the refrigerator, preferably overnight.
Strawberry Inspiration Whipped Ganache
140g Strawberry pulp
15g Glucose DE 38/40
15g Inverted sugar
250g STRAWBERRY INSPIRATION
460g UHT cream 35%
Store in the refrigerator and leave to stiffen, preferably overnight. Whip until firm.
160g Raw Iranian pistachios
30g Pure pistachio paste
130g Caster sugar
240g Whole eggs
65g Dry butter 84%
50g Egg whites
30g Caster sugar
Incorporate the tempered butter at the end of the process.
At the same time, beat the egg whites with the caster sugar.
Gently mix these two mixtures.
Almond Shortcrust Pastry
740g Traditional French wheat flour
380g Dry butter 84%
280g Icing sugar
95g Powdered blanched almonds
160g Whole eggs
As soon as you obtain an even dough, stop mixing. Store in the refrigerator or spread out immediately. Bake at 300°F (150°C).
Tip: You can use offcuts from the shortcrust you’ve made as part of your daily work on other products.
Strawberry Inspiration Pressed Shortcrust Pastry
200g Almond shortcrust pastry
140g Éclat d’or
200g STRAWBERRY INSPIRATION
Absolu Spray Mix
450g Absolu Cristal Neutral Glaze
Immediately apply using a spray gun at about 175°F (80°C).
Assembly and finishing
Make the namelaka and the whipped ganache. Store in the refrigerator. Make the shortcrust pastry and spread it out between two sheets of confectionery dipping paper to a thickness of 2.5mm before freezing. Use a piping bag with a 9mm nozzle to pipe of 110g of namelaka into ball shapes inside a 14cm-diameter ring. Freeze.
Use a piping bag with a 10mm petit-fours nozzle to pipe a random arrangement of whipped ganache onto the namelaka (See photo). Freeze. Turn out the desserts and spray on a layer of Absolu glaze. Line the tart tins with pastry, then use a 14cm-diameter ring to cut out their bases. Take the base offcuts and bake them at 320°F (160°C) for approx. 15 minutes. Make the pressed shortcrust pastry mix and press 90g into 14cm-diameter rings.
Store in the refrigerator.
Blind-bake the pressed shortcrust tart bases at 320°F (160°C) for 10 minutes. Make the pistachio sponge mix and pour 110g onto each tart base. Bake at 320°F (160°C) for approx. 15 minutes. Once the tarts are out of the oven, place the disks of pressed shortcrust on the sponge. Set aside. Turn the tarts over and place the circle of namelaka and whipped ganache over the visible part of the sponge.
Decorate your desserts with some quartered strawberries and your own Customized Logo Decoration.