Bask in the complexity of berries, almonds and red tea that joyfully harmonizes with our milk and white chocolate.
RECIPE INSTRUCTIONS
1. sugar dough
Ingredients:
120g
Unsalted butter
50g
Icing sugar
1g
Salt
45g
Eggs
200g
Medium protein flour
25g
Almond powder
Preparation:
- Cream the butter with icing sugar and salt in a mixing bowl using a beater - Add in the eggs slowly, don’t forget to scrape the bowl for an even mixture - Add in the flour and almond powder and mix until well incorporated - Cover the dough with plastic wrap and chill in the freezer for 30 minutes - Roll the sugar dough as thin as possible (2-3 mm) in between two parchment paper - Cut the dough to the shape of the heart-shaped tart ring, and chill again for 10 minutes - Brush the tart ring with butter - Place the dough on a tray laid with Silpat and shape the sides of the tart dough with the tart ring - Poke gently the dough all the way through with a fork - Bake the dough at 155 °C for 10-12 minutes
2. almond cream
Ingredients:
50g
Unsalted butter
20g
Sugar
50g
Whole eggs
70g
Almond powder
Preparation:
- Mix the unsalted butter and sugar together - Add in eggs little by little - Pour in almond powder and beat the mixture until all incorporated
3. berries compote
Ingredients:
50ml
Water
25g
Glucose
35g
Fresh raspberries
35g
Fresh strawberries
30g
Fresh blueberries
20g
Sugar
5g
Corn starch
Preparation:
- Boil together the water, glucose, berries, and sugar - Whisk in the corn starch to thicken the compote - Pipe in the almond cream and spread it evenly inside the half baked tart dough - And then evenly spread the berries compote on top of the almond cream - Bake together at 200 °C for 5 minutes - Let it cool down
- Heat up the full cream and pour onto the white chocolate, mix well - Add in the cocoa butter and glucose, blend together with a hand blender - When the chocolate has cooled down, add in the room temperature unsalted butter, and blend until well incorporated and looks shiny - Pour the ganache on top of the cooled down tart
- Boil the milk in a saucepan, then turn off the heat - Add in dried red tea, cover with plastic wrap and infuse for 20 minutes - Strain the milk and pour onto the milk chocolate - Melt the gelatin using the heat left in the saucepan, and mix well with the chocolate mixture - Whip the cream and fold into the red tea chocolate mixture - Pipe the mousse into a heart-shaped mold and freeze in the freezer overnight
- Heat up the sugar, water, and glucose - Add in the white chocolate and gelatin - Lastly, blend with neutral gel and condensed milk - Add purple coloring as desired
- Melt cocoa butter and add in white chocolate, blend together - Add purple food coloring as desired
4. assembly
Preparation:
- Spray the mousse with the chocolate spray - Glaze half of the rest of the mousse - Put the heart-shaped mousse on top of the tart - Decorate as needed
