Tulakalum Tartlet

Made with Tulakalum 75%

An original recipe by Frédéric Bau

7 steps

Makes 24 tartlets

Recipe Step by Step


Almond Shortcrust Pastry

470g Strong white bread flour
180g Confectioner's sugar
60g Blanched almond flour
4g Salt
240g Butter
100g Eggs

Mix the dry ingredients with the very cold, cubed butter until it resembles crumbs. As soon as the mixture is completely smooth, add the cold 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).

Tulakalum Ganache (25G+25G)

440g Whipping cream
220g Milk
110g Invert sugar

Bring the cream, the milk and the invert sugar to the boil. Slowly combine with the chocolate. Immediately mix using an immersion blender to make a perfect emulsion. Use your ganache straight away or leave it to set until you are satisfied.

Emmanuel Sponge (15G)

210g Strong white bread flour
100g Confectioner's sugar
2g Fleur de sel
9g Baking powder
210g Eggs
110g Invert sugar
45g Milk

Melt the butter. Sift together the flour, confectioner's sugar, salt and baking powder. Mix the eggs and invert sugar using a flat beater or food processor. Add the sifted dry ingredients, the milk, and the hot clarified butter at a temperature of 115-120°F (45-48°C) – This temperature is important here. Leave to cool then store in the refrigerator for 24 hours.

Tulakalum Whipped Ganache (18G)

225g Whipping cream
25g Invert sugar
25g Glucose DE 40
445g Whipping cream

Heat the smaller portion of cream, the glucose and the invert sugar. Slowly combine the hot mixture with the melted chocolate. Immediately mix using an immersion blender to make a perfect emulsion. Add the larger portion of cold whipping cream. Mix again. Leave to set in the refrigerator, preferably for 12 hours. Whisk until the texture is consistent enough to use in a piping bag.

Banana Compote (15G

30g Passion fruit purée
20g Brown sugar
14g Fresh lemon juice
310g Bananas
5g Gelatin 220 Bloom
15g Water for the gelatin
30g Belizean rum

Peel and slice the bananas diagonally. Mix the passion fruit purée with the brown sugar, liquid butter and lemon juice until you obtain a marinade. Incorporate the bananas and leave them to marinate for 30 to 40 minutes. Pour this whole mixture into a dish and cook at 390°F (200°C) for approx. 12-15 minutes. While still hot, add in the rehydrated gelatin and the rum, then mix using an immersion blender. Store in the refrigerator.

Vanilla & Rum Syrup (150G/Sheet Of Sponge)

150g Water
45g Sugar
6 Vanilla beans
20g Belizean rumBelizean rum

Bring the water, sugar, and scored vanilla bean to the boil. Leave to cool, then add the rum



Use the pastry to line 75 x 75mm square tart cases, then bake them at 300°F (150°C) until they take on an attractive golden color. Make the whipped ganache, banana compote, sponge and syrup. To make the sponge, spread 800g of mixture on a 60 x 40cm tray and bake at 375°F (190°C) for approx. 7 to 8 minutes. Once the sponge has been baked and cooled down, soak each sheet of it in 150g of syrup and cut it into 5 x 5cm squares. Make some very fine pre-set TULAKALUM chocolate squares the exact same size as your tartlets on a sheet of baking paper (you need two squares for each tartlet). Scrunch up a sheet of baking paper, then flatten it out so it still has a little bit of texture. Place one out of every two chocolate squares on the scrunched up paper, then heat them up as slowly as possible under a sugar heating lamp until they take on the paper’s texture. Cover the tartlets’ bases with a thin layer of TULAKALUM then, before it sets, sprinkle on some COCOA NIBS.

Assembly and finishing

Make the Tulakalum ganache and pour approx. 25g into each tartlet.
Add a square of sugar-soaked sponge, pressing down lightly.
Fill the tartlets to the top with ganache. Leave to set.
Place a set chocolate square on top.
Beat the whipped ganache, then use it to trace a meandering line around the square’s edges. Garnish the center of the square with banana compote.
Finish off by putting a textured chocolate square in place along with your own Customized Logo Decoration.