Tarragon-Plum chocolate tart

Created by

  • Igor ZaritskyiChef
level 3

Crispy chocolate shortbread, chocolate mousse, hazelnut marzipan, dry plums, fresh flambé plums, walnuts, tarragon.

Recipe components

Used products

Chocolate Shortbread

PreparationIngredients
Preparation

Mix together butter, sugar, hazelnut powder, salt and vanilla seeds in a mixer bowl.
Add eggs step by step.
Mix together flour and cacao powder.
Add flour with cacao and mix for 1 minute.
Keep dough in the fridge for 4 hours.
Roll out the dough to a thickness of 2 mm to make tarts.
Bake at 175ºC for 10 minutes.
Sprinkle with Mycryo® Butter after removing from the oven to protect against moisture.

Ingredients
  • 225g
    82% butter
  • 140g
    powdered sugar
  • 45g
    hazelnut powder
  • 3g
    salt
  • 2g
    Vanilla seeds
  • 95g
    eggs
  • 330g
    Flour T55 (All purpose flour)
  • 45g
    Extra Brute

Vanilla Shortbread

PreparationIngredients
Preparation

Mix in mixer bowl together butter, sugar, hazelnut powder, salt and vanilla seeds.
Add eggs step by step.
Add flour and mix for 1 minute.
Keep dough in the fridge for 4 hours.
Roll out the dough to thickness of 2 mm to make tarts.
Bake at 175°C for 10 minutes.
Sprinkle with Mycryo® Butter after removing from oven to protect against moisture.

Ingredients
  • 225g
    82% butter
  • 140g
    Powder brown sugar
  • 45g
    hazelnut powder
  • 2g
    salt
  • 2g
    Vanilla seeds
  • 87g
    eggs
  • 375g
    Flour T55 (All purpose flour)

Chocolate Hazelnut Marzipan Spongecake

PreparationIngredients
Preparation

Mix egg yolk with whole eggs.
Mix hazelnut marzipan with brown sugar and add slowly to egg mixture.
Melt dark chocolate with butter and add to previous mixture.
Mix cacao powder with flour and add to previous mixture.
Beat egg whites with sugar and add gently to mixture.
Put in a shortbread tarts and bake in oven at 150ºC for 13 minutes.

Ingredients
  • 200g
    Hazelnut marzipan
  • 60g
    brown sugar
  • 95g
    egg yolks
  • 75g
    whole eggs
  • 135g
    egg whites
  • 60g
    caster sugar
  • 45g
    Flour T55 (All purpose flour)
  • 35g
    Extra Brute
  • 45g
    Ocoa™
  • 45g
    Butter 83%

Plum tarragon coulis

PreparationIngredients
Preparation

Cook dried plums in water and wine for 1 minutes & leave for infusion for 10 min.
Add fructose and fresh plums chopped in small pieces.
Put in “Robot Coupe” to make puree.
Mix pectin with sugar.
Add to puree in 50ºC, cook to boil.
Leave to cool.

Ingredients
  • 450g
    Fresh plums
  • 145g
    Dried plums
  • 15g
    Tarragon
  • 175g
    water
  • 65g
    Fructose
  • 35g
    caster sugar
  • 4g
    Pectin Jaune
  • 150g
    Bio Plum Wine

Walnut Crisp

PreparationIngredients
Preparation

Mix butter with sugar and vanilla seeds.
Add nuts.
Bake in oven for 10 minutes in 155°C.
Leave to cool.

Ingredients
  • 100g
    82% butter
  • 75g
    demerara sugar
  • 85g
    walnut
  • 85g
    pecan nuts
  • 1g
    Vanilla seeds

Chocolate Mousse

PreparationIngredients
Preparation

Melt chocolate to 35°C, add warm cream 35 % at around 30°C and mix well.
Whip cream 32% and mix with chocolate ganache.

Ingredients
  • 185g
    Fleur de Cao™
  • 125g
    35% cream
  • 125g
    Cream 32%

Plum Flambe

PreparationIngredients
Preparation

Caramelize brown sugar with vanilla.
Add plums with chopped tarragon.
Add alcohol.
Cook for few minutes, leave to cool.

Ingredients
  • 450g
    Fresh plums
  • 65g
    brown sugar
  • 1g
    Vanilla seeds
  • 5g
    Tarragon
  • 55g
    Plums brandy 50%