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- Embassy Recipes -

Special Deep Love Tart

Bask in the complexity of berries, almonds and red tea that joyfully harmonizes with our milk and white chocolate.

4J0A0203

 

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

 

 

4. white chocolate ganache

 

Ingredients: 

70g Full cream
60g Embassy Zen White Chocolate 33%
15g Cocoa butter
10g Glucose
25g Unsalted butter

 

Preparation:

- 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

 

 

5. red tea mousse

 

Ingredients:

32.5ml Milk
15g Dried red tea
62.5g Embassy Azalea Milk Chocolate Couverture 34%
2g Gelatin (bloom with 10ml iced water)
150g Whipping cream

 

Preparation:

- 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

 

 

6. purple chocolate glazing

 

Ingredients:

150g Sugar
75g Water
150g Glucose
100g Embassy Zen White Chocolate 33%
15g Gelatin
100g Condensed milk
150g Neutral gel

 

Preparation:

- 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

 

 

7. purple chocolate spray

 

Ingredients:

100g Cocoa butter
100g Embassy Zen White Chocolate 33%

 

Preparation:

- 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

 

 

Special deep love tart 1
Special deep love tart 3
Special deep love tart 2
Special deep love tart 4

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