Chocolate Tarts by Maja Vase

Citation preview

E-BOOK

CHOCOLATE TARTS BY MAJA VASE

FORLAGET L ÆKKERIER

E-BOOK

CHOCOLATE TARTS BY MAJA VASE

FORLAGET L ÆKKERIER

6

7

SEA BUCKTHORN - WHITE CHOCOLATE - LICORICE I have a very special friend who always sends sunshine on my way. These dainty, tangy suns are dedicated to her. They are made with a buttery, licorice spiced oat shortcrust, an unusually velvety white chocolate panna cotta, a delightfully tart sea buckthorn jelly and radiating orange yellow marigold beams. Love you, S. 4-6 SMALL TARTS EQUIPMENT 4-6 small tart rings (6 1/2 cm diameter)

OAT SHORTCRUST WITH LICORICE 125 g oat flour

CHOCOLATE LAYER

SEA BUCKTHORN GELÉE

50 g white chocolate, preferably Ivoire 35%

1 leaf gelatine

from Valrhona

40 g sea buckthorn juice, preferably from Høstet

25 g almond flour

40 g sugar

50 g icing sugar

Melt the chocolate over a bain-marie and

75 g cold butter

remove the bowl from the heat. Brush the tart

Soak the gelatine in cold water. Bring sea

1 tsk raw licorice powder, preferably Lakrids

shells with a thin layer of chocolate and quickly

buckthorn juice and sugar to a simmer in a small

by Bülow

refrigerate until the chocolate has set.

saucepan and remove from heat. Squeeze

1 pinch of salt /2 egg

1

TIP: The thin chocolate layer protects the buttery shortcrust against the deliciously smooth

Add oat flour, almond flour, icing sugar, butter,

the warm sea buckthorn syrup. Let cool until warm to the touch.

panna cotta.

raw licorice powder and salt to a food processor

Pour a thin layer of sea buckthorn syrup on

and quickly blitz to combine. Add the egg

each tart and refrigerate until the gelée has set.

and blitz to combine. Roll the dough out thinly refrigerate for at least 1 hour.

WHITE CHOCOLATE PANNA COTTA

Line small tart rings (6 1/2 cm diameter) with the

1 leaf gelatine

dough and bake for about 15 minutes at 175C

50 g white chocolate, preferably Ivoire 35%

until golden. Leave the tart shells to cool.

from Valrhona

between two sheets of baking paper and

TIP: Oat flour contributes with a lovely flavour and magically turns the tarts gluten free, but

DECORATION orange marigolds

100 ml heavy cream

Decorate the tarts with marigold petals just

100 ml whole milk

before serving.

1 pinch of salt

can easily be replaced with all purpose flour. Soak the gelatine in cold water. Place the chocolate in a bowl. Bring heavy cream, milk and salt to a simmer and pour over the chocolate, while stirring in the middle of the bowl with a spatula. Squeeze the excess water from the gelatine and dissolve in the warm chocolate mixture. Emulsify with an immersion blender. Fill the tart shells almost to the top with panna cotta, and refrigerate for a few hours until the panna cotta has set.

8

excess water from the gelatine and dissolve in

RASPBERRY - THYME - WHITE CHOCOLATE - LIME Enchanting summer quartet of raspberries, thyme, white chocolate and lime. An unusually delicious flavour combination few have tasted, but most will love. And don’t worry. I will not judge you if you drown the tart in the thyme scented crème anglaise. You will not be the only one. 6 SMALL TARTS EQUIPMENT 6 small tart rings (8 1/2 cm diameter) candy thermometer

THYME CRÈME ANGLAISE

PISTACHIO SHORTCRUST

PISTACHIO FRANGIPANE

40 g egg yolks

125 g flour

25 g pistachio flour

40 g sugar

25 g pistachio flour

25 g almond flour

80 ml heavy cream

50 g icing sugar

50 g sugar

80 ml whole milk

75 g cold butter

50 g softened butter

3 g young thyme sprigs

1 generous pinch of salt

1 pinch salt

1 tsp sugar

1

1 egg

Lightly whisk egg yolks and 40 g of sugar in a

Add flour, pistachio flour, icing sugar, butter

Place pistachio flour, almond flour, sugar,

bowl. Bring heavy cream and milk to a simmer

and salt to a food processor and quickly blitz to

butter and salt in a bowl and beat until light

in a small saucepan and whisk into the egg

combine. Add the egg and blitz to combine.

and airy, Beat in the egg. Divide the frangipane

yolks. Pour the mixture back into the saucepan

Roll the dough out thinly between two sheets of

in the warm tart shells and even the surface

and cook to 83C while whisking continuously.

baking paper and refrigerate for at least 1 hour.

with an offset spatula. Bake the tarts for another

/2 egg

Remove the saucepan from heat and strain Line small tart rings (8 1/2 cm diameter) with the

sugar with a mortar and pestle and mix into

dough and bake the shells for about 10 minutes

the custard. Strain the custard and refrigerate

at 175C. Meanwhile, prepare the frangipane.

overnight.

10

10 minutes, until light golden brown. Let the tarts

the custard. Grind the thyme sprigs and 1 tsp.

TIP: I make my own pistachio flour by toasting

HAPPINESS TIP: Prepare an extra large

green, unsalted pistachios for 3-5 minutes at

portion of thyme crème anglaise and eat by

200C, letting them cool and then quickly grinding

the spoonful.

them in a mini grinder.

cool completely.

RASPBERRY COMPOTE 20 g sugar

WHITE CHOCOLATE GANACHE WITH THYME

CHOCOLATE RIBBON 100 g Inspiration Raspberry from Valrhona

2 g pectin

200 g white chocolate, preferably Ivoire 35%

60 g raspberry purée

from Valrhona

Melt and temper the chocolate. Spread a small

50 ml lime juice

amount of the tempered chocolate onto long,

Mix sugar and pectin in a small bowl. Warm up

50 ml heavy cream

narrow pieces of acetate (27 x 2 cm), lift the

raspberry purée and lemon juice to 40C and

3 g young thyme sprigs

acetate off the table and let the chocolate set a

whisk in the pectin sugar. Bring the raspberry

1 tsp sugar

little. Place the acetate around small tart rings

purée to a boil and leave to simmer for a few

(8 1/2 cm diameter) and quickly refrigerate until

minutes. Remove from the heat and let the

Melt the chocolate over a bain-marie and

compote cool a little. Spread a thin layer of

remove the bowl from the heat. Bring the lime

compote over the frangipane and place the tarts

juice and heavy cream to a simmer in a small

in the refrigerator while you prepare the ganache.

saucepan and pour over the chocolate, while stirring in the middle of the bowl with a spatula.

the chocolate has set.

DECORATION

Continue to stir until the ganache comes together with a beautifully glossy surface. Grind the

fresh raspberries

thyme sprigs and 1 tsp. sugar with a mortar

Tender thyme sprigs

and mix into the ganache. Emulsify with an immersion blender. Pour the ganache over the

Place the chocolate ribbons around the tarts

raspberry compote and refrigerate for at least

and decorate with raspberry halves and thyme

1 hour, until the ganache has set.

sprigs just before serving. Serve with a small jug of crème anglaise on the side.

TIP: Avoid stressing and prepare all elements – except the ganache – the day before serving.

13

REDCURRANT - WHITE CHOCOLATE - LEMON Redcurrant is a brilliant, but all too rare star in tarts. Such a shame. The little, red berry with the terrific, tangy personality especially shines when combined with mild, white chocolate. Here, you’ll find it in both ganache, mousse and gelée - it is even dancing precariously on the edge of the pale pink chocolate ribbon. 6 PEOPLE EQUIPMENT tall tart ring (12 1/2 cm diameter, 3 1/2 cm tall) round silicone mould (10 cm diameter) round silicone mould (11 1/2 cm diameter)

FIRST REDCURRANT MOUSSE /2 leaf of gelatine

REDCURRANT GELÉE /2 leaf of gelatine

SECOND REDCURRANT MOUSSE

1

1

100 g white chocolate, preferably Ivoire 35%

30 g redcurrant purée

1

from Valrhona

10 g sugar

100 g white chocolate, preferably Ivoire 35%

50 g redcurrant purée 100 ml heavy cream

/2 leaf of gelatine

from Valrhona Soak the gelatine in cold water. Bring redcurrant

50 g redcurrant purée

purée and sugar to a simmer in a small saucepan

100 ml heavy cream

Soak the gelatine in cold water. Melt the chocolate

and remove from heat. Squeeze excess water

over a bain-marie and remove the bowl from the

from the gelatine and dissolve in the redcurrant

Soak the gelatine in cold water. Melt the chocolate

heat. In a small saucepan, bring the redcurrant

purée. Let cool until warm to the touch.

over a bain-marie and remove the bowl from the

purée to a boil and remove from the heat.

heat. In a small saucepan, bring the redcurrant

Squeeze excess water from the gelatine and

Carefully pour 15 g of redcurrant purée onto

purée to a boil and remove from the heat.

stir it into the warm redcurrant purée. Pour

the frozen redcurrant mousse, and freeze it for

Squeeze excess water from the gelatine and

the redcurrant purée into the chocolate, while

5-10 minutes until the gelée has set. Repeat

stir it into the warm redcurrant purée. Pour

stirring in the middle of the bowl with a spatula.

with another 60 g of redcurrant mousse and

the redcurrant purée into the chocolate, while

Continue to stir until it comes together. Emulsify

15 g of redcurrant gelée. Put the mould back

stirring in the middle of the bowl with a spatula.

with an immersion blender.

in the freezer for at least 3 hours until every

Continue to stir until it comes together. Emulsify

layer is completely frozen.

with an immersion blender.

Fold a third of the whipped cream into the

TIP: Ensure that every mousse and gelée layer

In a large bowl, whip the cream to soft peaks.

chocolate, then carefully fold in the rest. Pour

is completely frozen before assembling, so you

Fold a third of the whipped cream into the

60 g of redcurrant mousse into a round silicone

end up with a perfect slice..

chocolate, then carefully fold in the rest. Pour

In a large bowl, whip the cream to soft peaks.

mould (10 cm diameter) and freeze while you

the redcurrant mousse into a round silicone

prepare the gelée.

mould (11 1/2 cm diameter) and press down the frozen inset with the gelée facing upwards. Freeze overnight.

15

SHORTCRUST

ALMOND FRANGIPANE

CURVED CHOCOLATE RIBBON

125 g flour

50 g almond flour

120 g white chocolate, preferably Ivoire 35%

25 g almond flour

50 g sugar

from Valrhona

50 g icing sugar

50 g soft butter

pink food colouring powder

75 g cold butter

1 pinch of salt

finely grated lemon zest

1 egg

1 pinch of salt /2 egg

Melt and temper the chocolate, and stir in the food colouring powder. Spread some of the

In a bowl, beat almond flour, sugar, butter

chocolate on a triangular piece of acetate

and salt until light and creamy. Stir in the egg.

(40 x 6 cm), lift the acetate off the table and

Add flour, almond flour, icing sugar, butter,

Transfer the frangipane to the warm tart shell

let the chocolate set a little. Wrap the acetate

lemon zest and salt to a food processor and

and level the surface with an offset spatula.

around a tart ring (12 1/2 cm diameter) and

quickly blitz to combine. Add the egg and blitz

Bake the tart an additional 20 minutes at 175C

quickly refrigerate the finished ribbon until the

to combine. Roll the dough out thinly between

until golden. Leave to cool.

chocolate has set.

REDCURRANT GANACHE

ASSEMBLY AND DECORATION

120 g white chocolate, preferably Ivoire 35 %

redcurrant

from Valrhona

pink ice begonias

1

two sheets of baking paper and refrigerate for at least 1 hour. Line a tall tart ring (12 1/2 cm diameter, 3 1/2 cm tall) with the dough and bake for about 10 minutes at 175C. Meanwhile, prepare the frangipane.

40 g redcurrant purée 40 ml heavy cream

Place the frozen redcurrant mousse on top

5 ml lemon juice

of the tart and let it thaw in the refrigerator. Carefully bring the chocolate ribbon over the

Melt the chocolate over a bain-marie and

tart, and decorate with redcurrants and ice

remove the bowl from the heat. Bring redcurrant

begonias just before serving.

purée, heavy cream and lemon juice to a boil in a small saucepan and pour over the chocolate,

TIP: If the ice begonias don’t want to stay on

while stirring in the middle of the bowl with

the chocolate ribbon, you can help them along

a spatula. Continue to stir until the ganache

with a little glucose syrup.

comes together with a beautifully glossy surface. Emulsify with an immersion blender. Pour the

TIP: To win time, you can leave out the two

ganache on top of the frangipane in the tart

gelée layers and the first redcurrant mousse.

shell, and refrigerate for at least 2 hours, until

Or postpone the party.

the ganache has set.

16

PEANUT - CARAMEL - SALT The recipe for Saturday joy: 326 salted peanuts, caramel chocolate, and a generous portion of gold dust. The protagonist of the tart, Mr. Peanut, plays both roasted, caramelised, ground, liquid and gold-plated versions of himself. 6 - 8 PEOPLE EQUIPMENT tart ring (18 1/2 cm diameter) blowtorch

PEANUT SHORTCRUST

PEANUT FRANGIPANE

PEANUT PRALINÉ

125 g flour

50 g peanut flour

50 g sugar

25 g peanut flour

50 g sugar

50 g salted peanuts

50 g icing sugar

50 g softened butter

75 g cold butter

1 egg

/2 egg Place peanut flour, sugar and butter in a bowl

and stir in the peanuts. Pour the caramelised

Add flour, peanut flour, icing sugar and butter

and beat until light and airy. Beat in the egg.

peanuts onto a sheet of baking paper and

to a food processor and quickly blitz to combine.

Pour the frangipane into the warm tart shell

leave to cool. Grind the caramelised peanuts

Add the egg and blitz to combine. Roll the

and level the surface with an offset spatula.

to praliné in a durable mini grinder. Spread

dough out thinly between two sheets of baking

Bake the tart for about 20 minutes until golden.

50 g of praliné on the frangipane, and use the

paper and refrigerate for at least 1 hour.

Leave to cool.

remaining 50 g for the ganache.

Line a tart ring (18 1/2 cm diameter) with the dough and bake for about 10 minutes at 175C. Meanwhile, prepare the frangipane.

TIP: Make your own peanut flour by grinding salted peanuts in a mini grinder. But just for a second, or you’ll make peanut butter instead.

18

Carefully melt the sugar to a golden caramel in a saucepan, immediately remove from the heat

1

CARAMEL GANACHE WITH PEANUT PRALINÉ

CHOCOLATE LID

DECORATION

100 g caramel chocolate, preferably Dulcey 32%

salted peanuts

100 g caramel chocolate, preferably Dulcey 32%

from Valrhona

edible gold dust

from Valrhona Melt and temper the chocolate. Roll out some

80 ml heavy cream

of the chocolate between two acetate sheets,

Cover the tart in a pattern of peanuts and

and quickly refrigerate until the chocolate

place the chocolate lid on top. Carefully melt

Melt chocolate and praliné over a bain-marie

has set. Cut out a disc using a warm tart ring

the chocolate lid with a blowtorch. Refrigerate

and remove the bowl from the heat. Bring the

(18 1/2 cm diameter).

for a moment, until the chocolate has set again.

heavy cream to a simmer in a small saucepan

Paint the chocolate lid with gold dust and

and pour over the chocolate, while stirring in

decorate with gold leaf.

the middle of the bowl with a spatula. Continue to stir until the ganache comes together with a beautifully glossy surface. Emulsify with an immersion blender. Pour the ganache onto the peanut praliné in the tart shell and refrigerate for at least 2 hours, until the ganache has set.

20

edible gold leaf

50 g peanut praliné

PEACH - RASPBERRY - TONKA This tart has never been anywhere near canned peaches or custard powder. In return it offers juicy, sunkissed peaches, ruby red raspberries and a velvety soft and interesting tonka scented white chocolate cream. An irresistible, untamed peach melba masterpiece. 4 PEOPLE EQUIPMENT tart ring (12 1/ cm diameter)

WHITE CHOCOLATE CREAM WITH TONKA /2 leaf gelatine

TONKA SHORTCRUST

CHOCOLATE LAYER

125 g flour

50 g Inspiration Raspberry from Valrhona

1

25 g almond flour

50 g white chocolate, preferably Ivoire 35 %

50 g icing sugar

Melt the chocolate over a bain-marie and

from Valrhona

75 g cold butter

remove the bowl from the heat. Brush the tart

100 ml heavy cream

a pinch of finely grated tonka bean

shell with a thin layer of chocolate and quickly

a pinch of finely grated tonka bean

1 pinch of salt

refrigerate until the chocolate has set.

/2 egg

1

Soak the gelatine in cold water. Place the chocolate in a bowl. Bring heavy cream and

Add flour, almond flour, icing sugar, butter,

tonka bean to a simmer and remove from heat.

tonka bean and salt to a food processor and

Pour over the chocolate, while stirring in the

quickly blitz to combine. Add the egg and blitz

middle of the bowl with a spatula. Squeeze the

to combine. Roll the dough out thinly between

excess water from the gelatine and dissolve in

two sheets of baking paper and refrigerate for

the warm chocolate mixture. Emulsify with an

at least 1 hour.

immersion blender. Leave the cream to cool and place it in the fridge overnight.

TIP: Tonka bean has a wonderful but also very strong flavor, so make sure to add only a little at a time and season to taste.

22

Line a tart ring (12 1/2 cm diameter) with the dough and bake the tart shell for about 15 minutes at 175C. Leave the tart shells to cool

PEACH COMPOTE

CHOCOLATE RIBBON

DECORATION

20 g sugar

100 g Inspiration Raspberry from Valrhona

fresh peaches

1 1/2 g pectin

fresh raspberries

35 g peach purée

Melt and temper the chocolate. Spread a small

5 ml lemon juice

amount of the tempered chocolate onto a long,

100 g diced peach

narrow piece of acetate (40 x 2 cm), lift the

Whisk the chocolate cream to very soft peaks,

acetate off the table and let the chocolate set

add to a piping bag with a big, round piping tip

Mix sugar and pectin in a small bowl. Warm

a little. Place the acetate around a tart ring

and pipe onto the peach compote. Place the

peach purée and lemon juice to 40C and whisk

(12 1/2 cm diameter) and quickly refrigerate until

chocolate ribbon around the tart and decorate

in the pectin sugar. Bring the peach purée to

the chocolate has set.

with peach slices, raspberry halves and wood

a boil and leave to simmer for a few minutes.

yellow wood sorrel flowers

sorrel flowers just before serving.

Remove from heat and fold in the peach cubes. Let the compote cool a little and spread it over the tart shell. Place the tart in the refrigerator

TIP: If a tart for four is not quite enough, bake

while you prepare the decorations.

the shortcrust in an 18 1/2 cm tart ring and make double portions of the cream and compote.

25

BLACKBERRY - MILK CHOCOLATE A small, delicate dessert tart with chewy milk chocolate brownie, silky blackberry ganache and a quirky asymmetric look, which I am thrilled about. One half of the tart is hidden by carefully placed wood sorrel leaves. The other, behind small, tart blackberry caviar that almost explodes in the mouth. Fortunately both are for you. 6 SMALL TARTS EQUIPMENT 6 small tart rings (6 1/2 cm diameter)

COCOA SHORTCRUST

MILK CHOCOLATE BROWNIE

BLACKBERRY GANACHE

120 g flour

60 g milk chocolate, preferably Jivara 40%

120 g white chocolate, preferably Ivoire 35%

20 g almond flour

from Valrhona

from Valrhona

10 g unsweetened cocoa powder

30 g butter

40 g blackberry purée

50 g icing sugar

1 egg

35 ml heavy cream

75 g cold butter

60 g sugar

5 ml lemon juice

1 pinch of salt

15 g flour

1

/2 egg

1 pinch of sea salt flakes

Melt the chocolate over a bain-marie and

Add flour, almond flour, cocoa powder, icing

Melt the chocolate and butter over a bain-marie

purée, heavy cream and lemon juice to a boil in

sugar, butter and salt to a food processor and

and remove the bowl from the heat. Lightly

a small saucepan and pour over the chocolate,

quickly blitz to combine. Add the egg and blitz

whisk the egg and sugar together and stir in

while stirring in the middle of the bowl with a

to combine. Roll the dough out thinly between

the chocolate mixture. Fold in flour and salt.

spatula. Continue to stir until the ganache comes

two sheets of baking paper and refrigerate for

Fill the warm tart shells halfway with the batter

together with a beautifully glossy surface.

at least 1 hour.

and bake for another 10 minutes.

Emulsify with an immersion blender. Pour the

remove the bowl from the heat. Bring blackberry

ganache over the milk chocolate brownies and Line small tart rings (6 1/2 cm diameter) with the

refrigerate the tarts for at least 1 hour, until the

dough and bake the shells for about 10 minutes

ganache has set.

at 175C. Meanwhile, prepare the brownie.

26

BLACKBERRY CAVIAR

CHOCOLATE STRAWS

DECORATION

300 ml neutral oil

100 g milk chocolate, preferably Jivara 40%

Cut a blackberry tart in half and decorate one

2 leaves gelatine

from Valrhona

half with blackberry caviar and chocolate straw

50 g blackberry purée 10 g sugar

and the other half with wood sorrel petals. Place Melt and temper the chocolate. Pour the

the two halves offset on a dessert plate. Repeat

chocolate into a freezer bag with a small hole

with the remaining tarts.

Pour the oil into a narrow, tall container and

in one corner. Pipe long straws onto a piece

freeze for about 2 hours, until ice cold, but not

of chocolate acetate with a steady hand.

frozen solid. Soak the gelatine in cold water.

Refrigerate the chocolate straws until they

TIP: Are you not as delighted with decorating as

Bring blackberry purée and sugar to a boil

have set.

I am, place the blackberry caviar and wood sorrel

in a small saucepan and remove from heat.

leaves randomly on the tarts and let the beautiful,

Squeeze excess water from the gelatine and

bordeaux blackberry ganache show off.

dissolve in the warm blackberry purée. Let cool until warm to the touch. Pour the blackberry purée into a piping bag with a small hole in the tip and drip one drop at a time into the ice cold oil. Leave the blackberry caviar in the oil until ready to use.

TIP:

Just before plating, rinse the blackberry

caviar in plenty of ice cold water until all oil is removed.

29

LIME - BASIL - WHITE CHOCOLATE Quadratic, edgy and silky lime tart in pale green colours. I have not been stingy with neither basil leaves nor lime juice. Not even with plump tops. 10/10. 4-6 SMALL TARTS EQUIPMENT 4-6 small, square tart rings (7 x 7 cm)

PISTACHIO SHORTCRUST

CHOCOLATE LAYER

LIME CUSTARD WITH BASIL

125 g flour

50 g white chocolate, preferably Ivoire 35%

1 leaf of gelatine

25 g pistachio flour

from Valrhona

150 ml lime juice

50 g icing sugar

1

/2 light green food colouring powder

75 g cold butter 1 generous pinch of salt

200 g sugar 150 ml water

Melt and temper the chocolate and stir in the

35 g cornstarch

food colouring powder. Brush the tart shells with

50 g egg yolks

a thin layer of chocolate and quickly refrigerate

5 g fresh basil leaves

until the chocolate has set.

1 teaspoon sugar

to combine. Add the egg and blitz to combine.

TIP: The thin layer of chocolate shields the

Soak the gelatine in cold water. In a small

Roll the dough out thinly between two sheets of

flaky shortcrust from the soft, moist lime custard.

saucepan, bring lime juice, 200 g sugar,

/2 egg

1

Add flour, pistachio flour, icing sugar, butter and salt to a food processor and quickly blitz

baking paper and refrigerate for at least 1 hour.

water and cornstarch to a boil, and let it simmer for 1-2 minutes while stirring constantly, until

Line small, square tart rings (7 x 7 cm) with the

it is thick and transparent. Lightly stir the egg

dough and bake the shells for about 15 minutes

yolks in a bowl, and carefully whisk in the warm

at 175C until golden.

lime custard. Squeeze excess water from the

TIP: I make my own pistachio flour by toasting

the basil leaves and 1 teaspoon sugar with a

green, unsalted pistachios for 3-5 minutes at

mortar and pestle and mix into the custard.

200C, letting them cool and then quickly grinding

Refrigerate overnight.

them in a mini grinder.

30

gelatine and stir it into the warm custard. Grind

32

BASIL WHITE CHOCOLATE CREMEUX /2 leaf of gelatine

1

140 g white chocolate, preferably Ivoire 35% from Valrhona 40 g egg yolks 15 g sugar 80 ml heavy cream 80 ml whole milk 5 g fresh basil leaves 1 teaspoon sugar Soak the gelatine in cold water. Melt the chocolate in a bowl over a bain-marie and remove from the heat. In another bowl, lightly whisk sugar and egg yolks. In a small saucepan, bring the

CHOCOLATE SQUARES

ASSEMBLY AND DECORATION

mixture to the saucepan and stir over low heat

100 g white chocolate, preferably Ivoire 35%

fresh basil leaves

until the custard thickens and reaches 83C.

from Valrhona

purple basil flowers

Immediately remove it from the heat and strain

light green food colouring powder

heavy cream almost to a simmer. Gradually whisk the cream into the egg yolks. Return the

the custard.

Pour the lime custard into a tart shell and level Melt and temper the chocolate and stir in the

the surface with an offset spatula. Pipe small

Squeeze excess water from the gelatine and stir

food colouring. Roll out some of the chocolate

tops of chocolate cremeux onto the lime custard

it into the warm custard. Pour the custard over the

between two acetate sheets, and quickly

and finish with a chocolate square. Repeat with

chocolate, while stirring in the middle of the bowl

refrigerate until the chocolate has set. Cut out

the rest of the tarts. Decorate with basil leaves

with a spatula. Continue to stir until the cremeux

small squares (7 x 7 cm) with a warm knife,

and flowers just before serving.

comes together. Grind the basil leaves and

and cut a corner off each square..

1 teaspoon sugar with a mortar and pestle and

TIP: None of the elements mind if you want

mix into the cremeux. Emulsify with an immersion

to prepare them one day in advance, but they

blender. Transfer the cremeux to a piping bag

don’t want to meet each other until just before

with a round tip and refrigerate overnight.

the tart is served.

33

BLACKBERRY - MILK CHOCOLATE - HAZELNUT My great love of Azélia is impossible to hide. I am head over heels with the creamy, hazelnut sweet milk chocolate from Valrhona - especially paired with self picked blackberries from Amager Fælled and plump hazelnuts from Piemonte. Just a single bite and you will understand. 8 PEOPLE EQUIPMENT square tart ring (17 1/2 x 17 1/2 cm)

COCOA BISCUIT BASE

CHOCOLATE LAYER

15 g sugar

30 g Azélia 35% from Valrhona

15 g roasted hazelnuts

MILK CHOCOLATE GANACHE WITH HAZELNUT 80 g Azélia 35% from Valrhona

150 g oat biscuits

Melt the chocolate over a bain-marie and

10 g unsweetened cocoa powder

remove the bowl from the heat. Brush the biscuit

120 ml heavy cream

1 generous pinch of sea salt flakes

base with a thin layer of chocolate and quickly

Melt the chocolate over a bain-marie and

75 g butter

refrigerate while you prepare the ganache.

remove the bowl from the heat. Bring the heavy cream to a simmer in a small saucepan and

Carefully melt the sugar to a golden caramel in

pour over the chocolate, while stirring in the

a saucepan, immediately remove from the heat

middle of the bowl with a spatula. Continue

and stir in the hazelnuts. Pour the caramelised

to stir until the ganache comes together with

hazelnuts onto a sheet of baking paper and

a beautifully glossy surface. Emulsify with an

leave to cool. Finely chop.

immersion blender. Pour the ganache into the biscuit base and refrigerate for at least two

Blitz the biscuits to crumbs in a grinder.

hours, until the ganache has set.

Combine biscuit crumbs, cocoa powder, finely chopped caramelised hazelnuts and salt in a bowl. Melt the butter in a small saucepan and stir into the biscuit mixture. Use your fingers to firmly press the mixture into square tart ringsl (17 1/2 x 17 1/2 cm). Refrigerate the biscuit base, while you prepare the chocolate layer.

35

BLACKBERRY GANACHE

CHOCOLATE STRAWS

DECORATION

180 g white chocolate, preferably Ivoire 35%

100 g Azélia 35% from Valrhona

red wood sorrel

60 g blackberry purée

Melt and temper the chocolate. Pour the choc-

Decorate the tart with chocolate straws and

50 ml heavy cream

olate into a freezer bag with a small hole in one

wood sorrel petals just before serving.

10 ml lemon juice

corner. With a steady hand pipe long straws

from Valrhona

Melt the chocolate over a bain-marie and remove the bowl from the heat. Bring blackberry purée, heavy cream and lemon juice to a boil in a small saucepan and pour over the chocolate, while stirring in the middle of the bowl with a spatula. Continue to stir until the ganache comes together with a beautifully glossy surface. Emulsify with an immersion blender. Pour the ganache into the biscuit base and refrigerate for at least two hours, until the ganache has set.

36

onto a piece of chocolate acetate Refrigerate

TIP: This tart tastes incredible even on day 5

the chocolate straws until they have set.

- if you can resist it for that long.

COCONUT - DARK CHOCOLATE Coconut and dark chocolate. A very happy marriage according to my bounty-loving husband. This tart is for him. 6-8 PEOPLE EQUIPMENT tart ring (18 1/2 cm diameter)

COCOA SHORTCRUST

COCONUT FILLING

120 g flour

75 g shredded coconut

15 g almond flour

75 g condensed coconut milk

100 g white chocolate, preferably Ivoire 35%

15 g unsweetened cocoa

1 pinch of salt

from Valrhona

50 g icing sugar

CHOCOLATE RIBBON WITH COCONUT

Shredded coconut

75 g cold butter

Coarsely chop the shredded coconut and stir

seeds of 1/2 vanilla bean

together with condensed coconut milk and salt

1 generous pinch of salt

in a bowl. Spread out the coconut filling in the

Melt and temper the chocolate. Spread a small

tart shell and even the surface with an offset

amount of the tempered chocolate onto a long,

spatula. Refrigerate for at least 1 hour, until the

narrow piece of acetate (59 x 2 cm), lift the

coconut filling has set.

acetate off the table and let the chocolate set

/2 egg

1

Add flour, almond flour, cocoa powder, icing sugar, butter and salt to a food processor and quickly blitz to combine. Add the egg and blitz

TIP: If you can’t find condensed coconut

to combine. Roll the dough out thinly between

milk it can easily be replaced with regular

two sheets of baking paper and refrigerate for

condensed milk.

at least 1 hour.

Glucose syrup

a little. Place the acetate around a tart ring (18 1/2 cm diameter) and quickly refrigerate until the chocolate has set. Coarsely chop the shredded coconut and carefully glue onto the chocolate ribbon with a

Line a tart ring (18 1/2 cm diameter) with the dough and bake the shells for about 15 minutes

DARK CHOCOLATE GANACHE

little glucose syrup. Place the chocolate ribbon around the tart just before serving.

at 175C. Let the tart cool completely. 100 g dark chocolate, preferably Manjari 64% from Valrhona 120 ml heavy cream 10 g glucose syrup Melt the chocolate over a bain-marie and remove the bowl from the heat. Bring the heavy cream and glucose syrup to a simmer in a small saucepan and pour over the chocolate, while stirring in the middle of the bowl with a spatula. Continue to stir until the ganache comes together with a beautifully glossy surface. Emulsify with an immersion blender. Pour the over the coconut filling and refrigerate the tart for at least 2 hours, until the ganache has set.

39

BLUEBERRY - DARK CHOCOLATE Wonderful, gravity defying wild blueberry which fascinates with a pretty, purple palette. The tart itself is a simple construction of chocolate painted shortcrust rings, fruity blueberry ganache, chewy, dried blueberries and colourful cornflowers dancing in a circle. 4 SMALL TARTS EQUIPMENT round cookie cutter (7 1/2 cm diameter) round cookie cutter (11 cm diameter) ’air mat’ silicone mat

COCOA SHORTCRUST 120 g flour 15 g almond flour 15 g unsweetened cocoa powder

CHOCOLATE LAYER AND STRAWS 100 g dark chocolate, preferably Manjari 64% from Valrhona

50 g icing sugar Melt and temper the chocolate. Brush one side

1 pinch of salt

of the tart rings with a thin layer of tempered

/2 egg

200 g white chocolate, preferably Ivoire 35% from Valrhona 40 g blueberry purée 80 ml heavy cream

75 g cold butter 1

BLUEBERRY GANACHE

Melt the chocolate over a bain-marie and

chocolate and quickly refrigerate until the

remove the bowl from the heat. Bring blueberry

chocolate has set.

purée and heavy cream to a simmer in a small

Add flour, almond flour, cocoa powder, icing

saucepan and pour over the chocolate, while

sugar, butter and salt to a food processor and

Pour the remaining chocolate into a freezer bag

stirring in the middle of the bowl with a spatula.

quickly blitz to combine. Add the egg and blitz

with a small hole in one corner. With a steady

Continue to stir until the ganache comes together

to combine. Roll the dough out thinly between

hand, pipe long straws onto a piece of chocolate

with a beautifully glossy surface. Emulsify with

two sheets of baking paper and refrigerate for

acetate. Refrigerate the chocolate straws until

an immersion blender. Transfer the ganache to

at least 1 hour.

they have set.

a piping bag with a big, round piping tip and refrigerate for at least 2 hours until it has set.

Cut out 8 rings of the dough with round cookie cutters (7 1/2 and 11 cm diameter), and bake for

TIP:

about 10 minutes at 175C. Leave the tart shells

tarts, as they add the most wonderful taste

to cool.

and colour.

TIP: I bake my shortcrust rings on an ‘air mat’ silicone mat, which ensures even heating and leaves the prettiest pattern. Standard baking paper works too.

40

I use wild, swedish blueberries for the

ASSEMBLY AND DECORATION dried blueberries cornflowers Pipe a ring of ganache on the chocolate brushed side of a shortcrust ring. Press a little dried blueberries into the ganache ring, and finish with another shortcrust ring. Repeat. Place the tarts vertically and decorate with chocolate straws and cornflowers just before serving.

TIP: Use a little glucose syrup to stick the cornflowers to the chocolate straws.

COFFEE - MILK CHOCOLATE - HAZELNUT Charming chocolate tart treated with my favourite chocolate from Valrhona and my favourite coffee beans from the tiny Danish roastery La Cabra. The tart is simply built, with an extra crisp coffee cocoa biscuit base topped with an unusually silky milk chocolate ganache with delicate coffee notes. Sometimes, happiness is light brown. 4-6 PEOPLE EQUIPMENT tart ring (15 1/2 cm diameter)

COCOA BISCUIT BASE

CHOCOLATE LAYER

100 g oat biscuits

30 g Azélia 35% from Valrhona

5 g unsweetened cocoa powder

MILK CHOCOLATE COFFEE GANACHE 160 ml heavy cream

15 g corn flakes

Melt the chocolate over a bain-marie and

10 g coffee beans

1 g finely ground coffee

remove the bowl from the heat. Brush the biscuit

240 g Azélia 35% from Valrhona

1 generous pinch of sea salt flakes

base with a thin layer of chocolate and quickly

2 g finely ground coffee

50 g butter

refrigerate while you prepare the ganache. Bring the heavy cream and coffee beans to a

Blitz the biscuits to crumbs in a grinder.

simmer in a small saucepan and remove from

Combine biscuit crumbs, cocoa powder, corn

the heat. Leave to infuse for about 10 minutes

flakes, coffee and salt in a bowl. Melt the butter

with the lid on, then strain and discard the

in a small saucepan and stir into the biscuit

coffee beans.

mixture. Use your fingers to firmly press the mixture into a tart ring (15 1/2 cm diameter).

Melt the chocolate over a bain-marie and

Refrigerate the biscuit base while you prepare

remove the bowl from the heat. Pour the warm

the chocolate layer.

coffee cream over the chocolate, while stirring in the middle of the bowl with a spatula. Continue to stir until the ganache comes together with a beautifully glossy surface. Stir in ground coffee beans and emulsify with an immersion blender. Pour the ganache into the biscuit base and refrigerate for at least 3 hours, until the ganache has set.

44

CHOCOLATE TWIGS

DECORATION

100 g Azélia 35% from Valrhona

chocolate pearls coffee beans

Melt and temper the chocolate. Pour the chocolate into a freezer bag with a small hole

Decorate with chocolate twigs, chocolate

in one corner and pipe delicate waves onto

pearls and coffee beans just before serving.

a piece of chocolate acetate. Refrigerate the chocolate twigs until they have set.

TIP: Let the tart temper for 10-15 minutes before you dig in - it really brings out the taste.

TIP: The tart keeps very well in the fridge for many days. If allowed to do so.

47

PASSION FRUIT - WHITE CHOCOLATE Pastel yellow and tantalisingly tangy passion fruit artwork with a sea of dancing wood sorrel flowers. Five lucky layers of flaky, moist, crunchy and soft. A playful pie that will fully satisfy four - or one very dedicated passion fruit fan. 4 PEOPLE EQUIPMENT tart ring (12 1/2 cm diameter)

SHORTCRUST

ALMOND FRANGIPANE

PASSION FRUIT COMPOTE

125 g flour

25 g almond flour

25 g sugar

25 g almond flour

25 g sugar

2 g pectin

50 g icing sugar

25 g soft butter

50 g passion fruit purée

75 g cold butter

1 pinch of salt

1 pinch of salt

1

/2 egg

/2 egg In a bowl, beat almond flour, sugar, butter and

pectin sugar. Bring the passion fruit purée to

Add flour, almond flour, icing sugar, butter and

salt until light and creamy. Stir in the egg.

a boil and leave to simmer for a few minutes.

salt to a food processor and quickly blitz to

Transfer the frangipane to the warm tart shell

Remove from the heat and let the compote cool

combine. Add the egg and blitz to combine.

and level the surface with an offset spatula.

a little. Spread a thin layer of compote on the

Roll the dough out thinly between two sheets of

Bake the tart for an additional 15 minutes at

frangipane and refrigerate while you prepare

baking paper and refrigerate for at least 1 hour.

175C until golden. Leave to cool.

the ganache.

Line a tart ring (12 1/2 cm diameter) with the dough and bake for about 10 minutes at 175C. Meanwhile, prepare the frangipane.

48

Mix sugar and pectin in a small bowl. Warm up the passion fruit purée to 40C and whisk in the

1

PASSION FRUIT GANACHE

CHOCOLATE LID

DECORATION

120 g white chocolate, preferably Ivoire 35%

100 g Inspiration Passion from Valrhona

white chocolate pearls

from Valrhona Melt and temper the chocolate. Roll out some

40 ml heavy cream

of the chocolate between two acetate sheets,

Place the chocolate lid on top of the tart

and quickly refrigerate until the chocolate has

balanced on chocolate pearls, and place

Melt the chocolate over a bain-marie and

set. Cut out a circle using a warm tart ring

wood sorrel flowers in the tiny holes in the lid.

remove the bowl from the heat. Bring passion

(12 1/2 cm diameter) and make tiny holes in the

fruit purée and heavy cream to a boil in a small

circle with a warm needle.

TIP:

The delightfully tangy Inspiration

saucepan and pour over the chocolate, while

Passion may in extraordinary circumstances

stirring in the middle of the bowl with a spatula.

be substituted by a yellow-coloured

Continue to stir until the ganache comes together

white chocolate.

with a beautifully glossy surface. Emulsify with an immersion blender. Pour the ganache onto the passion fruit compote and refrigerate for at least 2 hours, until the ganache has set.

50

yellow wood sorrel flowers

40 g passion fruit purée

52

53

STRAWBERRY - VANILLA - BLACK PEPPER Homemade strawberry tart makes my heart sing. Especially if it offers a mountain of sweet, sunkissed strawberries, wonderful dots of vanilla and a daring hint of black pepper. Are you game? 4-6 PEOPLE EQUIPMENT tart ring (15 1/2 cm diameter)

WHITE CHOCOLATE CREAM WITH VANILLA AND BLACK PEPPER

VANILLA SHORTCRUST

VANILLA FRANGIPANE

125 g flour

50 g almond flour

25 g almond flour

50 g sugar

1

50 g icing sugar

50 g softened butter

50 g white chocolate, preferably Ivoire 35%

75 g cold butter

seeds of 1/2 vanilla bean

from Valrhona

seeds of /2 vanilla bean

1 pinch of salt

100 ml heavy cream

1 generous pinch of salt

1 egg

seeds from 1/2 vanilla bean

1

/2 leaf gelatine

1

/2 egg

10 black peppercorn

Place almond flour, sugar, butter, vanilla seeds Add flour, almond flour, icing sugar, butter,

and salt in a bowl and beat until light and airy,

Soak the gelatine in cold water. Place the

vanilla seeds and salt to a food processor and

Beat in the egg. Spread out the frangipane in

chocolate in a bowl. Bring heavy cream, vanilla

quickly blitz to combine. Add the egg and blitz

the warm tart shell and even out the surface

seeds and peppercorns to a simmer and

to combine. Roll the dough out thinly between

with an offset spatula. Bake the tart for another

remove from heat. Remove the peppercorn.

two sheets of baking paper and refrigerate for

15 minutes, until slightly golden brown. Let the

Pour the hot cream over the chocolate, while

at least 1 hour.

tart cool completely.

stirring in the middle of the bowl with a spatula. Squeeze the excess water from the gelatine

Line a tart ring (15 1/2 cm diameter) with the

and dissolve in the warm chocolate mixture.

dough and bake the tart shells for about

Emulsify with an immersion blender. Leave the

10 minutes at 175C. Meanwhile, prepare

cream to cool and refrigerate overnight.

the frangipane.

TIP: Please taste the chocolate cream along the way to make sure that both the taste of vanilla and peppercorn stand out.

54

STRAWBERRY COMPOTE WITH BLACK PEPPER

CHOCOLATE RIBBON

DECORATION

100 g Inspiration Strawberry from Valrhona

fresh strawberries

20 g sugar

purple lilacs

2 g pectin

Melt and temper the chocolate. Spread a small

50 g strawberry purée

amount of the tempered chocolate onto a long,

10 ml lemon juice

narrow piece of acetate (49 x 2 cm), lift the

Whip the chocolate cream to very soft peaks,

seeds of 1/2 vanilla bean

acetate off the table and let the chocolate set

place in a piping bag with a large, round piping

20 black peppercorn

a little. Place the acetate around a tart ring

tip and pipe on top of the strawberry compote.

(15 1/2 cm diameter) and quickly refrigerate until

Place the chocolate ribbon around the tart and

the chocolate has set.

decorate with strawberries, lilacs and pansies

Mix sugar and pectin in a small bowl. Warm up strawberry purée, lemon juice, vanilla seeds and

purple pansies

just before serving.

peppercorn to 40C and whisk in the pectin sugar. Bring the strawberry purée to a boil and leave to simmer for a few minutes. Remove from heat, discard the peppercorns and let the compote cool a little. Spread a thin layer of compote over the frangipane and place the tart in the refrigerator while you prepare the decorations.

57

VANILLA - KEFIR - WHITE CHOCOLATE The Danish summer classic, ‘Koldskål’, in a spring coloured and square interpretation. With a large lick of lemon, at least a million vanilla dots and forget-me-nots daintily embracing the tart. To be eaten on a sunny day! 8 PEOPLE EQUIPMENT square silicone mould (13 1/2 x 13 1/2 cm) square tart ring (17 1/2 x 17 1/2 cm)

KEFIR MOUSSE

VANILLA SHORTCRUST

VANILLA FRANGIPANE

2 leaves of gelatine

125 g flour

50 g almond flour

30 ml lemon juice

25 g almond flour

50 g sugar

30 g sugar

50 g icing sugar

50 g soft butter

seeds of 1 vanilla bean

75 g cold butter

seeds of 1/2 vanilla bean

130 ml heavy cream

seeds of /2 vanilla bean

finely grated lemon zest

100 ml kefir

finely grated lemon zest

1 pinch of salt

1 pinch of salt

1 egg

Soak the gelatine in cold water. In a small

1

/2 egg

1

saucepan, bring lemon juice, sugar and vanilla

In a bowl, beat almond flour, sugar, butter,

seeds to a boil and remove from heat. Squeeze

Add flour, almond flour, icing sugar, butter,

vanilla seeds, lemon zest and salt until light and

excess water from the gelatine and stir it into

vanilla seeds, lemon zest and salt to a food

creamy. Stir in the egg. Transfer the frangipane

the warm lemon syrup. Leave to cool until

processor and quickly blitz to combine. Add the

to the warm tart shell and level the surface with

lukewarm. In a large bowl, whip the cream to

egg and blitz to combine. Roll the dough out

a spatula. Bake the tart an additional 15 minutes

soft peaks. Stir the kefir into the lemon syrup

thinly between two sheets of baking paper and

at 175C until golden. Leave to cool.

and gently fold in the whipped cream.

refrigerate for at least 1 hour.

Transfer the mousse into a square silicone mould (13 1/2 x 13 1/2 cm), and freeze overnight.

Line a square tart ring (17 1/2 x 17 1/2 cm) with the dough and bake for about 10 minutes at 175C. Meanwhile, prepare the frangipane.

59

KEFIR GANACHE

CHOCOLATE FLAKE

ASSEMBLY AND DECORATION

240 g white chocolate, preferably Ivoire 35%

100 g white chocolate, preferably Ivoire 35%

forget-me-nots

from Valrhona

from Valrhona

white chocolate pearls

80 ml heavy cream

seeds of 1/3 vanilla bean

seeds of 1 vanilla bean Melt and temper the chocolate and stir in the

tart and leave to thaw in the refrigerator. Place

20 ml lemon juice

vanilla seeds. Roll out the chocolate between

the chocolate flake on top of the kefir mousse

two acetate sheets, and quickly refrigerate until

balanced on chocolate pearls and decorate

Melt the chocolate over a bain-marie and

the chocolate has set. Break a large flake out of

with forget-me-nots just before serving.

remove the bowl from the heat. Bring cream

the chocolate.

and vanilla seeds to a boil in a small saucepan

TIP: If you can find strawberries that are both

and pour over the chocolate, while stirring in

red and sweet, the tart wouldn’t mind being

the middle of the bowl with a spatula. Continue

buried under a mountain of them.

to stir until the ganache comes together with a beautifully glossy surface. Stir in kefir and lemon juice. Emulsify with an immersion blender. Pour the ganache on to the frangipane and refrigerate for at least 2 hours, until the ganache has set.

60

Place the frozen kefir mousse on top of the

60 ml kefir

61

BLACKCURRANT - WHITE CHOCOLATE - LIQUORICE The Liquorice Molecule. The Blackcurrant Snake. This beloved tart is known by many names. Behind the intriguing, deep red exterior hides a provocative pitch black core of liquid liquorice caramel. A mind-boggling explosion of blackcurrant and liquorice. 6 SMALL TARTS EQUIPMENT round cookie cutter (3 cm diameter) ’air mat’ silicone mat big, round piping tip (12 mm diameter)

LIQUORICE SHORTCRUST

BLACKCURRANT GANACHE

LIQUORICE CARAMEL

125 g flour

150 g white chocolate, preferably Ivoire 35%

50 ml heavy cream

25 g almond flour

from Valrhona

25 g butter

50 g icing sugar

50 g blackcurrant purée

75 g glucose syrup

75 g cold butter

45 ml heavy cream

1 teaspoon raw liquorice powder

1 teaspoon raw liquorice powder

5 ml lemon juice

1 pinch of salt

/2 teaspoon active coal powder

75 g sugar

1

1 pinch of salt /2 egg

1

Melt the chocolate over a bain-marie and remove the bowl from the heat. Bring blackcurrant purée, heavy cream and lemon juice to a boil in a small

In a small saucepan, bring cream, butter,

Add flour, almond flour, icing sugar, butter,

saucepan and pour over the chocolate, while

glucose syrup, liquorice powder and salt to a

liquorice powder, coal powder and salt to a

stirring in the middle of the bowl with a spatula.

simmer. In another saucepan, carefully melt the

food processor and quickly blitz to combine.

Continue to stir until the ganache comes together

sugar until it is golden and immediately remove

Add the egg and blitz to combine. Roll the

with a beautifully glossy surface. Emulsify with

from the heat. Gradually pour in the warm

dough out thinly between two sheets of baking

an immersion blender. Transfer the ganache to

liquorice cream while whisking vigorously. Add

paper and refrigerate for at least 1 hour.

a piping bag with a big, round piping tip

the coal powder and leave to cool completely.

(12 mm diameter) and refrigerate for at least Cut out 30 small discs (3 cm diameter) using

2 hours until it has set.

a round cookie cutter. Place 5 discs to form a squiggle with the edges overlapping, and press the joints flat. Repeat with the remaining discs. Bake the squiggles for about 10 minutes at 175C, and leave to cool completely.

TIP: I bake my shortcrust squiggles on an ‘air mat’ silicone mat, which ensures even heating and leaves the prettiest pattern. Standard baking paper works too.

TIP: Active coal powder can be substituted by black food colouring.

62

/3 teaspoon active coal powder

1

TIP: Make sure the liquorice cream is very hot when it meets the caramelized sugar, or

.

you may end up with a lumpy caramel!

CHOCOLATE DISCS

ASSEMBLY AND DECORATION

100 g white chocolate, preferably Ivoire 35%

freeze-dried blackcurrant dust

from Valrhona

raw liquorice powder

bordeaux food colouring powder

red wood sorrel

Melt and temper the chocolate and stir in the

Pipe 5 rings of ganache onto a shortcrust

food colouring. Roll out some of the chocolate

squiggle and fill up the rings with liquorice

between two acetate sheets, and quickly

caramel. Place 5 chocolate discs on top.

refrigerate until the chocolate has set. Cut out

Using a sieve, sprinkle blackcurrant dust and

30 small discs using a warm, round cookie

liquorice powder onto a plate, and place the

cutter (3 cm diameter).

blackcurrant tart on top. Decorate with wood sorrel leaves. Repeat with the remaining tarts.

65

LEMON - WHITE CHOCOLATE - BASTOGNE Cheekily delicious and francophile tart. Six razor sharp layers of cinnamon spiced biscuits, provocatively sour lemon compote and silky smooth lemon ganache finished off with mini macarons so tiny they can almost drift away. Oh là là! 8 PEOPLE EQUIPMENT tart ring (18 1/2 cm diameter) tart ring (20 1/2 cm diameter)

BISCUIT BASE

LEMON COMPOTE

LEMON GANACHE

200 g Bastogne-biscuits

25 g sugar

250 g white chocolate, preferably Ivoire 35%

100 g butter

2 g pectin

from Valrhona

50 ml lemon juice

75 ml lemon juice

Blitz the biscuits to crumbs in a grinder and

75 ml heavy cream

place them in a bowl. Melt the butter in a small

Mix sugar and pectin in a small bowl. Warm

saucepan and stir into the biscuit crumbs. Use

lemon juice to 40C and whisk in the pectin

Melt the chocolate over a bain-marie and

your fingers to firmly press the 2/3 of the mixture

sugar. Bring the lemon juice to a boil and leave

remove the bowl from the heat. Bring lemon

into a tart ring (20 1/2 cm diameter). Refrigerate

to simmer for a few minutes. Remove from heat

juice and heavy cream to a simmer in a small

the biscuit base.

and let the compote cool a little. Spread a thin

saucepan and pour over the chocolate, while

layer of compote over the biscuit base and disc

stirring in the middle of the bowl with a spatula.

Roll out the remaining biscuit mixture between

and place both in the refrigerator while you

Continue to stir until the ganache comes together

two pieces of baking paper and place in the

prepare the ganache.

with a beautifully glossy surface. Emulsify with

refrigerator. Cut out a disc of biscuit with a tart ring (18 1/2 cm diameter) and refrigerate while

TIP: You can add a little yellow food colouring

you prepare the lemon compote.

for a more lemon coloured compote.

an immersion blender. Fill the tart halfway with ganache and refrigerate for a moment. Place the biscuit disc on top and fill the tart to the top with ganache, refrigerate for at least 3 hours, until the ganache has set. Add the remaining ganache to a piping bag with a small, round piping tip and refrigerate while you prepare the macaron shells.

68

MINI MACARON SHELLS

DECORATION

150 g almond flour

yellow pansies

150 g icing sugar 55 g egg white

Decorate the tart with mini macarons and yellow

lemon yellow food colouring paste

pansies just before serving.

150 g sugar 50 ml water

TIP: If the biscuit base finds it hard to let go of

55 g egg white

its tart ringed embrace, freeze it for a moment and try again.

Sieve almond flour and icing sugar into a bowl. Add 55 g egg white and food colouring paste and mix together with a wooden spatula. Bring sugar and water to a boil and cook to 118C. Whisk the remaining 55 g egg whites until stiff peaks in a standmixer and slowly pour the 118C hot sugar syrup into the egg whites while whisking. Continue to whisk until the meringue is shiny, peaked and almost cooled. Fold a little of the meringue into the almond mixture and then carefully fold in the remaining. Add the batter to a piping bag with a small, round piping tip and pipe small circles onto a baking tray lined with baking paper. Bake the shells for 5-8 minutes at 150C fan, and leave to cool completely. Sandwich the mini macaron shells with the remaining lemon ganache and keep in a box in the refrigerator until ready to serve.

TIP: Save the pile of spare macarons in the freezer for another day of particularly urgent urge for cake.

69

PEANUT - MILK CHOCOLATE - CARAMEL Straight and reserved on the outside. Sweet and almost irresistible on the inside. Little Snickers-soldiers in formation. The tarts offer crunchy, caramelised peanuts, liquid, salted caramel, silky milk chocolate ganache and synchronised chocolate straws on the ready. 6 SMALL TARTS EQUIPMENT 6 small, square tart rings (7 x 7 cm)

COCOA SHORTCRUST

PEANUT CRUNCH

SALTED CARAMEL

120 g flour

60 g sugar

50 ml heavy cream

20 g peanut flour

60 g salted peanuts

25 g butter

10 g unsweetened cocoa powder

30 g white chocolate, preferably Ivoire 35%

75 g glucose syrup

50 g icing sugar

from Valrhona

1

75 g cold butter

30 g feuilletine

75 g sugar

Carefully melt the sugar to a golden caramel in

Bring heavy cream, glucose syrup and salt to a

a saucepan, immediately remove from the heat

simmer in a small saucepan. Carefully melt the

Add flour, peanut flour, cocoa powder, icing

and stir in the peanuts. Pour the caramelised

sugar to a golden caramel in another saucepan,

sugar, butter and salt to a food processor and

peanuts onto a sheet of baking paper and leave

and remove from the heat. Gradually pour in the

quickly blitz to combine. Add the egg and blitz

to cool. Grind 60 g of the caramelised peanuts

warm cream while whisking vigorously. Leave

to combine. Roll the dough out thinly between

to praliné in a durable mini grinder, and finely

to cool. Pour a little salted caramel on top of the

two sheets of baking paper and refrigerate for

chop the rest.

peanut crunch in the tart shells, and refrigerate

/3 teaspoon sea salt flakes

1 pinch of salt /2 egg

1

at least 1 hour.

while you prepare the ganache. Melt the chocolate over a bain-marie and

Line small square tart rings (7 x 7 cm) with the

remove the bowl from the heat. Stir in peanut

TIP: Make sure the cream is very hot when it

dough and bake for about 15 minutes at 175C.

praliné, finely chopped, caramelised peanuts

meets the caramelized sugar, or you may end

Leave them to cool.

and feuilletine. Divide the crunch between the

up with a lumpy caramel!

tart shells and level the surfaces with an offset spatula. Refrigerate the tarts while you prepare the caramel.

70

MILK CHOCOLATE GANACHE

CHOCOLATE STRAWS

DECORATION

120 g milk chocolate, preferably Jivara 40%

100 g milk chocolate, preferably Jivara 40%

halved peanuts

from Valrhona

from Valrhona

edible gold dust

80 ml heavy cream Melt and temper the chocolate. Pour the chocolate

Brush the halved peanuts with gold dust and

Melt the chocolate over a bain-marie and

into a freezer bag with a small hole in one

decorate the tarts with chocolate straws and

remove the bowl from the heat. Bring the heavy

corner. With a steady hand pipe long straws

gilded peanuts just before serving.

cream to a simmer in a small saucepan and

onto a piece of chocolate acetate. Refrigerate

pour over the chocolate, while stirring in the

the chocolate straws until they have set.

TIP: Shortcrust, crunch, caramel and chocolate

middle of the bowl with a spatula. Continue

straws can all be prepared one day in advance,

to stir until the ganache comes together with

but make sure to assemble and decorate the

a beautifully glossy surface. Emulsify with an

tarts on the day of serving. That way, the tarts

immersion blender. Pour the ganache on top of

are at peak taste when served.

the salted caramel in the tart shells and refrigerate for at least 1 hour, until the ganache has set.

73

APPLE - BLACKCURRANT - CARAMEL CHOCOLATE Bewitching, bordeaux apple tart with a sweet taste of fall. It would, if possible, prefer to be filled with almond-saturated marzipan, XL chunks of caramel chocolate and freshly picked apples and blackcurrants from the back yard. 8 PEOPLE EQUIPMENT square tart ring (17 1/2 x 17 1/2 cm) square cake ring (13 x 13 cm)

ALMOND CRUMBLE

SHORTCRUST

MAZARIN

15 g flour

125 g flour

50 g marzipan

15 g almond flour

25 g almond flour

50 g sugar

15 g raw cane sugar

50 g icing sugar

50 g soft butter

15 g cold butter

75 g cold butter

1 pinch of salt

1 pinch of salt

1 pinch of salt

1 egg

/2 egg

1

Using your fingers, combine flour, almond flour,

60 g caramel chocolate, preferably Dulcey 32% from Valrhona

cane sugar, butter and salt in a bowl. Spread

Add flour, almond flour, icing sugar, butter and

the crumble on a baking tray lined with baking

salt to a food processor and quickly blitz to

In a bowl, beat marzipan, sugar, butter and

paper, and bake for about 10 minutes until golden.

combine. Add the egg and blitz to combine.

salt until light and creamy. Stir in the egg.

Leave to cool.

Roll the dough out thinly between two sheets of

Transfer batter to the warm tart shell and level

baking paper and refrigerate for at least 1 hour.

the surface with a spatula. Chop chocolate coarsely and sprinkle crumble and chopped

74

Line a square tart ring (17 1/2 x 17 1/2 cm) with

chocolate onto the batter. Bake for an additional

the dough and bake for about 10 minutes at

15 minutes at 175C until golden. Leave to

175C. Meanwhile, prepare the marzipan filling.

cool completely.

BLACKCURRANT GANACHE 120 g white chocolate, preferably Ivoire 35%

APPLE BLACKCURRANT COMPOTE

DECORATION red wood sorrel

from Valrhona

100 g blackcurrant purée

40 g blackcurrant purée

50 g sugar

Decorate with wood sorrel leaves just before

35 ml heavy cream

200 g diced apple

serving.

5 ml lemon juice In a small saucepan, bring blackcurrant purée

TIP: The tart is absolutely wonderful when

Melt the chocolate over a bain-marie and remove

and sugar to a boil and let simmer for a couple

warm too. Leave out the blackcurrant ganache,

the bowl from the heat. Bring blackcurrant purée,

of minutes. Stir in the diced apple. Remove

add the apple-blackcurrant compote directly on

heavy cream and lemon juice to a boil in a small

the compote from the heat and leave to cool

the warm tart and serve a creamy blackcurrant

saucepan and pour over the chocolate, while

completely. Lift the cake ring from the tart and

or vanilla ice cream on the side.

stirring in the middle of the bowl with a spatula.

fill the cavity with compote.

Continue to stir until the ganache comes together with a beautifully glossy surface. Emulsify with an immersion blender.

TIP: If you prefer, you can soften the apple by letting it simmer with the blackcurrant compote.

Place a square cake ring (13 x 13 cm) in the tart and pour the blackcurrant ganache around the

I love it when it is super crispy.

edge. Refrigerate for at least 2 hours, until the

TIP: Warm up the inside of the cake ring with a

ganache has set.

blowtorch for a quick smooth release of the ring.

77

COFFEE - CARAMEL CHOCOLATE Despite rarely drinking coffee out of a cup, I seize every chance I get to fill the small, bitter beans in my tarts. Here the coffee presents itself in both infused and crunchy ways and is complimented by sweet caramel notes from Dulcey and brown sugar. 6-8 PEOPLE EQUIPMENT tart ring (18 1/2 cm diameter)

COFFEE SHORTCRUST

COFFEE FRANGIPANE

CARAMEL GANACHE WITH COFFEE

125 g flour

50 g almond flour

25 g almond flour

50 g sugar

120 ml heavy cream

50 g icing sugar

50 g softened butter

8 g whole coffee beans

75 g cold butter

1 g finely ground coffee

160 g caramel chocolate, preferably Dulcey 32%

2 g finely ground coffee

1 pinch salt

from Valrhona

1 generous pinch of salt

1 egg

1 g finely ground coffee beans

/2 egg

1

Place almond flour, sugar, butter, ground coffee

Bring the heavy cream and coffee beans to a

Add flour, almond flour, icing sugar, butter,

and salt in a bowl and beat until light and airy.

simmer in a small saucepan and remove from

ground coffee and salt to a food processor and

Beat in the egg. Spread out the frangipane in

the heat. Leave to infuse for about 10 minutes

quickly blitz to combine. Add the egg and blitz

the warm tart shell and even the surface with

with the lid on, then strain and discard the

to combine. Roll the dough out thinly between

an offset spatula. Bake the tart for another

coffee beans.

two sheets of baking paper and refrigerate for

15 minutes, until light golden brown. Let the tart

at least 1 hour.

cool completely.

Melt the chocolate over a bain-marie and remove the bowl from the heat. Pour the warm

Line a tart ring (18 1/2 cm diameter) with the

coffee cream over the chocolate, while stirring

dough and bake the shells for about 10 minutes

in the middle of the bowl with a spatula.

at 175C. Meanwhile, prepare the frangipane.

Continue to stir until the ganache comes together with a beautifully glossy surface. Stir in ground coffee beans and emulsify with an immersion blender. Pour the ganache over the frangipane and refrigerate for at least 2 hours, until the ganache has set.

79

DECORATION 20 g caramel chocolate, preferably Dulcey 32% from Valrhona Dulcey-pearls whole coffee beans finely ground coffee beans Melt and temper the chocolate. Pour the chocolate into a freezer bag with a tiny hole in one corner and drizzle the chocolate over the tart with a decisive hand. Decorate the tart with pearls and whole and ground coffee beans just before serving.

TIP: The choice of coffee beans make all the difference for the flavour of the tart. I am very happy with the light roast of La Cabras beans with their bright, acidic notes, but feel free to use your own favourite beans.

80

RASPBERRY - COCOA - PECAN Fanciful raspberry blossoms that dazzle with a very intense raspberry flavour, molten pecan praline and a core of sparkling raspberry droplets. My daughter’s new favourite dessert. 6 SMALL TARTS EQUIPMENT round cookie cutter (3 cm diameter) ’air mat’-silicone mat big, round piping tip (12 mm diameter)

COCOA SHORTCRUST

RASPBERRY GANACHE

PECAN PRALINÉ

120 g flour

150 g white chocolate, preferably Ivoire 35%

50 g sugar

15 g almond flour

from Valrhona

50 g toasted pecans

15 g cocoa powder

50 g raspberry purée

1 nip salt

50 g icing sugar

45 ml heavy cream

75 g cold butter

5 ml lemon juice

1 pinch of salt /2 egg

in a saucepan, immediately remove from the Melt the chocolate over a bain-marie and

heat and stir in pecans and salt. Pour the

remove the bowl from the heat. Bring raspberry

caramelised pecans out onto a sheet of baking

Add flour, almond flour, cocoa powder, icing

purée, heavy cream and lemon juice to a boil in

paper and leave to cool. Grind the caramelised

sugar, butter and salt to a food processor and

a small saucepan and pour over the chocolate,

pecans to nut butter (praliné) in a durable

quickly blitz to combine. Add the egg and blitz

while stirring in the middle of the bowl with

mini grinder.

to combine. Roll the dough out thinly between

a spatula. Continue to stir until the ganache

two sheets of baking paper and refrigerate for

comes together with a beautifully glossy

TIP: To go all in on raspberry substitute

at least 1 hour.

surface. Emulsify with an immersion blender.

the piquant pecan praline with homemade

Pour the ganache into a piping bag with a large,

raspberry jam.

1

Cut out 30 small discs (3 cm diameter) of the

round piping tip (12 mm diameter and refriger-

dough with a round cookie cutter. Place five

ate for at least 2 hours, until the ganache

dough discs in the shape of a flower and press

has set.

the joinings flat. Repeat with the remaining discs. Bake the shortcrust flowers for about 10 minutes at 175 C and let cool completely.

TIP: I bake my shortcrust flowers on an ‘air mat’ silicone mat, which ensures an even bake and imprints the prettiest pattern.

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Carefully melt the sugar to a golden caramel

RASPBERRY CAVIAR

CHOCOLATE DISCS

DECORATION AND ASSEMBLY

300 ml neutral oil

100 g Inspiration Raspberry from Valrhona

Purple cornflowers

50 g raspberry purée

Melt and temper the chocolate. Thinly roll out

Pipe five rings of ganache on a shortcrust flower

10 g sugar

a small amount of the tempered chocolate

and fill the rings with pecan praliné. Place five

between two pieces of acetate, and quickly

chocolate circles on top and fill the centre with

Pour the oil into a narrow, tall container and

refrigerate until the chocolate has set. Cut out

raspberry caviar. Repeat with the remaining

freeze for about 2 hours, until ice cold, but not

30 small discs of the chocolate with a warm

tarts. Decorate with cornflowers.

frozen solid. Soak the gelatine in cold water.

cookie cutter (3 cm diameter).

2 leaves gelatine

Bring raspberry purée and sugar to a boil

TIP: Assemble the tarts just before serving,

in a small saucepan and remove from heat.

so the shortcrust stays crisp and the ganache

Squeeze excess water from the gelatine and

velvety soft.

dissolve in the warm raspberry purée. Let cool until warm to the touch. Pour the raspberry purée into a piping bag with a small hole in the tip and drip one drop at a time into the ice cold oil. Leave the raspberry caviar in the oil until ready to use.

TIP: Just before plating, rinse the raspberry caviar in plenty of ice cold water until all oil is removed.

84

DARK CHOCOLATE - CHERRY In all honesty, I’m not really a fan of the classic, vanilla-seasoned crème brûlée. However, I’ve completely lost my heart to this semi-flippant chocolate tart version. Flaky, cocoa-heavy shortcrust, aromatic Amarena cherries, splintery caramel lid and a super velvety chocolate custard that melts wonderfully on the tongue. 8 SMALL TARTS EQUIPMENT 8 small tart rings (6 1/2 cm diameter) blowtorch

COCOA SHORTCRUST

CHOCOLATE CUSTARD

DECORATION

120 g flour

40 g egg yolks

raw cane sugar

15 g almond flour

50 g sugar

red wood sorrel

15 g unsweetened cocoa powder

250 ml heavy cream

50 g icing sugar

50 g dark chocolate, preferably Caraïbe 66%

Just before serving, cover the tarts with a

75 g cold butter

from Valrhona

thin layer of cane sugar and caramelise the

1 pinch of salt

1 pinch of salt

sugar with a blowtorch. Decorate with wood

25-30 small Amarena cherries, preferably

sorrel leaves.

/2 egg

1

from Fabbri Add flour, almond flour, cocoa powder, icing Lightly whisk egg yolks and 25 g of sugar in a

serving, so the caramel lid is perfectly crisp.

quickly blitz to combine. Add the egg and blitz

bowl. Bring the heavy cream and the remaining

Or even better - let your guests have fun with

to combine. Roll the dough out thinly between

sugar to a simmer in a small saucepan and

the blowtorch.

two sheets of baking paper and refrigerate for

whisk into the egg yolks. Add chocolate and stir

at least 1 hour.

until the chocolate has melted. Emulsify with an immersion blender.

Line small tart rings (6 1/2 cm diameter) with the dough and bake the shells for about

Divide the custard into the tart shells and add

10 minutes at 175C. Meanwhile, prepare the

3-4 amarena cherries to each. Bake the tarts

chocolate custard.

for 12-15 minutes at 150C, until the chocolate custard has almost set, but still wobbles a bit in the middle.

TIP: The secret behind the perfectly velvet chocolate custard? Keep a loving eye on the tarts during the last 5 minutes of baking and remove them from the oven while the custard centre is still slightly wobbly.

86

TIP: Only caramelise the sugar just before

sugar, butter and salt to a food processor and

PEAR - THYME - WHITE CHOCOLATE Pear tart gone wild. Underneath the mesmerising pear rose thyme-infused lime ganache, moist pistachio frangipane and crazily flaky pistachio shortcrust is hiding. And the pear rose? 23 minutes and 18 seconds of pure decoration meditation. 6 PEOPLE EQUIPMENT tall tart ring (15 1/2 cm diameter, 3 1/2 cm tall) 1 mandoline

PISTACHIO SHORTCRUST

PISTACHIO FRANGIPANE

125 g flour

25 g pistachio flour

25 g pistachio flour

25 g almond flour

200 g white chocolate, preferably Ivoire 35%

50 g icing sugar

50 g sugar

from Valrhona

75 g cold butter

50 g softened butter

70 ml heavy cream

1 generous pinch of salt

1 pinch salt

50 ml kefir

1

1 egg

10 ml lime juice

Add flour, pistachio flour, icing sugar, butter

Place pistachio flour, almond flour, sugar, butter

and salt to a food processor and quickly blitz

and salt in a bowl and beat until light and airy.

to combine. Add the egg and blitz to combine.

Beat in the egg. Pour the frangipane into the

Melt the chocolate over a bain-marie and

Roll the dough out thinly between two sheets of

warm tart shell and level the surface with an offset

remove the bowl from the heat. Bring the cream

baking paper and refrigerate for at least 1 hour.

spatula. Bake the tart for about 20 minutes until

to a boil in a small saucepan and pour over the

golden. Leave to cool.

chocolate, while stirring in the middle of the

/2 egg

THYME WHITE CHOCOLATE GANACHE

5 g tender thyme sprigs

Line a tall tart ring (15 1/2 cm diameter, 3 1/2 cm

bowl with a spatula. Continue to stir until the

tall) with the dough and bake the shell for about

ganache comes together with a beautifully

10 minutes at 175C. Meanwhile, prepare the

glossy surface. Stir in kefir and lime juice.

frangipane.

Grind the thyme sprigs and sugar in a mortar

TIP: I make my own pistachio flour by toasting

and pestle and mix into the ganache. Emulsify with an immersion blender. Pour the ganache

green, unsalted pistachios for 3-5 minutes at

onto the frangipane and refrigerate for at least

200C, letting them cool and then quickly grinding

2 hours, until the ganache has set.

them in a mini grinder.

88

1 teaspoon sugar

89

CHOCOLATE RIBBON

DECORATION

100 g white chocolate, preferably Ivoire 35%

5 crisp, green pears

from Valrhona

juice from 1 lime

pink food colouring powder

tender thyme sprigs purple thyme flowers

Melt and temper the chocolate, and stir in the food colouring powder. Spread some of the

Cut the pears in quarters and remove the core.

chocolate on a long, narrow piece of acetate

Slice the quarters super thin on a mandoline

(40 x 6 cm), lift the acetate off the table and

and put them in a bowl with water and lime

let the chocolate set a little. Wrap the acetate

juice. Fish up the pear slices and dry them with

around a tart ring (12 1/2 cm diameter) and

a paper towel. Place the pear slices along the

quickly refrigerate the finished ribbon until the

edge of the tart and work inwards. Finish with a

chocolate has set.

small rose of pear in the middle of the tart. Carefully place the chocolate ribbon around the tart and decorate with thyme sprigs and flowers just before serving.

TIP: The pear rose might look like a challenge, but is surprisingly easy to master - especially with a mandoline sidekick.

91

BLACKCURRANT - DARK CHOCOLATE Small brownie tarts hidden behind hypnotizingly beautiful, pale pink blackcurrant spirals. The combination of the dark chocolate filling and the intense, tangy blackcurrant core is nearly impossible to resist. I sure can’t. 6 SMALL TARTS EQUIPMENT 6 small tart rings (7 1/2 cm diameter) small saint honore piping tip

COCOA SHORTCRUST

BROWNIE

MACERATED BLACKCURRANTS

120 g flour

60 g dark chocolate, preferably Caraïbe 66%

50 g blackcurrant

15 g almond flour

from Valrhona

20 g sugar

15 g unsweetened cocoa powder

30 g butter

50 g icing sugar

1 egg

Place blackcurrant and sugar in a little box

75 g cold butter

90 g sugar

with a lid and refrigerate. Shake the box every

1 pinch of salt

15 g flour

20 minutes until the sugar is dissolved. Make

5 g unsweetened cocoa powder

a small cavity in the center of each tart and fill

1 pinch of sea salt flakes

it with a little macerated blackcurrant.

/2 egg

1

Add flour, almond flour, cocoa powder, icing sugar, butter and salt to a food processor and

Melt the chocolate and butter over a bain-marie

quickly blitz to combine. Add the egg and blitz

and remove the bowl from the heat. Lightly

to combine. Roll the dough out thinly between

whisk the egg and sugar together and stir in the

two sheets of baking paper and refrigerate for

chocolate mixture. Fold in flour, cocoa powder

at least 1 hour.

and salt. Fill the warm tart shells halfway with the batter and bake for another 10 minutes.

Line small tart rings (7 1/2 cm diameter) with the dough and bake for about 10 minutes at 175C. Meanwhile, prepare the brownie.

92

BLACKCURRANT GANACHE

BLACKCURRANT MERINGUE

DECORATION

120 g white chocolate, preferably Ivoire 35%

75 g sugar

red wood sorrel

from Valrhona

40 g glucose syrup

40 g blackcurrant purée

30 g blackcurrant purée

Decorate the tarts with wood sorrel leaves just

35 ml heavy cream

50 g egg whites

before serving.

5 ml lemon juice

1 tablespoon sugar

Melt the chocolate over a bain-marie and remove

In a small saucepan, bring 75 g sugar, glucose

the bowl from the heat. Bring blackcurrant purée,

syrup and blackcurrant purée to a simmer.

heavy cream and lemon juice to a simmer in a

Meanwhile, beat egg whites and sugar until

small saucepan and pour over the chocolate,

soft peaks form. When the syrup reaches

while stirring in the middle of the bowl with

118C, slowly pour it into the egg whites while

a spatula. Continue to stir until the ganache

constantly beating. Beat at high speed until it

comes together with a beautifully glossy surface.

is thick and glossy.

Emulsify with an immersion blender. Pour the ganache into the tarts and refrigerate for at least

Transfer the meringue to a piping bag fitted with

1 hour, until the ganache has set.

a small saint honoré piping tip and pipe spirals onto the tarts.

TIP: The blackcurrant spirals can be a little challenging if you don’t own a turntable or a record player... but other blackcurrant patterns taste just as good.

95

PISTACHIO - DARK MILK CHOCOLATE - SALT Mirrorlike chocolate tart with a funky, caramelised pistachio core, dark milk chocolate ganache and uncontrollable chocolate loops all over. Primarily for pistachio enthusiasts. 6-8 PEOPLE EQUIPMENT tart ring (18 1/2 cm diameter)

COCOA SHORTCRUST

PISTACHIO CRUNCH

120 g flour

140 g sugar

15 g almond flour

140 g green, unsalted pistachio nuts

150 g dark milk chocolate, preferably Bahibe 46%

15 g unsweetened cocoa powder

70 g white chocolate, preferably Ivoire 35%

from Valrhona

50 g icing sugar

from Valrhona

100 ml heavy cream

75 g cold butter

1 generous pinch of sea salt flakes

1 nip salt /2 egg

Melt the chocolate over a bain-marie and Carefully melt the sugar to a golden caramel

remove the bowl from the heat. Bring the heavy

in a saucepan, immediately remove from the

cream to a simmer in a small saucepan and

Add flour, almond flour, cocoa powder, icing

heat and stir in the pistachio nuts. Pour the

pour over the chocolate, while stirring in the

sugar, butter and salt to a food processor and

caramelised pistachio nuts onto a sheet of

middle of the bowl with a spatula. Continue

quickly blitz to combine. Add the egg and blitz

baking paper and leave to cool. Grind 140 g

to stir until the ganache comes together with

to combine. Roll the dough out thinly between

of the caramelised pistachio nuts to pralinè in

a beautifully glossy surface. Emulsify with an

two sheets of baking paper and refrigerate for

a durable mini grinder, and finely chop the rest.

immersion blender. Pour the ganache onto

1

at least 1 hour.

the pistachio crunch and refrigerate for at least Melt the chocolate over a bain-marie and

Line a tart ring (18 1/2 cm diameter) with the

remove the bowl from the heat. Stir in pistachio

dough and bake for about 15 minutes at 175C.

praliné and finely chopped, caramelised

Leave to cool.

pistachio nuts and season with salt to taste. Transfer the crunch to the tart shell and level the surface with an offset spatula. Refrigerate the tart for at least 1 hour, until the crunch has set.

96

DARK MILK CHOCOLATE GANACHE

2 hours, until the ganache has set.

CHOCOLATE LOOPS 100 g dark milk chocolate, preferably Bahibe 46% from Valrhona green, unsalted pistachios Melt and temper the chocolate. Spread some of the chocolate on a long, narrow piece of acetate and make lines with a notched spatula. Chop the pistachios finely and sprinkle on top. Fold the acetate so it forms a spiral and refrigerate until the chocolate has set.

TIP: I adore the giant, euphoric chocolate loops, but a less crazy decoration might also do.

100

101

RHUBARB - LEMON - CARDAMOM Very few things in May can compare to a tart fresh from the oven spoiled with pink rhubarbs and miniature macarons. I season this one with lemon zest and newly ground cardamom, and find a more or less useful excuse to bake two. I think you should do the same. 4-6 PEOPLE EQUIPMENT tart ring (15 1/2 cm diameter) sugar thermometer

CARDAMOM SHORTCRUST

CARDAMOM FRANGIPANE

125 g flour

25 g almond flour

25 g almond flour

25 g sugar

50 g icing sugar

25 g soft butter

75 g cold butter

1

/2 teaspoon ground cardamom

1

/3 teaspoon ground cardamom

finely grated lemon zest

finely grated lemon zest

1 pinch of salt

1 pinch of salt

1

/2 egg

/2 egg

1

In a bowl, beat almond flour, sugar, butter, Add flour, almond flour, icing sugar, butter,

cardamom, lemon zest and salt until light and

cardamom, lemon zest and salt to a food

creamy. Stir in the egg. Transfer the frangipane

processor and quickly blitz to combine. Add

to the warm tart shell and level the surface with

the egg and blitz to combine. Roll the dough

a spatula. Bake the tart an additional 15 minutes

out thinly between two sheets of baking paper

at 175C until golden. Leave to cool.

and refrigerate for at least 1 hour. Line a tart ring (15 1/2 cm diameter) with the dough and bake for about 10 minutes at 175C. Meanwhile, prepare the frangipane.

TIP: I recommend that you use whole cardamom pods for the tart and grind the small, black seeds in a mortar. It makes a fantastic difference for the taste.

102

RHUBARB JUICE AND COMPOTE

RHUBARB GANACHE

MACARON SHELLS

200 g rhubarb

100 ml rhubarb juice

150 g almond flour

80 g sugar 40 ml lemon juice

150 g icing sugar Melt the chocolate over a bain-marie and remove

55 g egg whites

the bowl from the heat. Bring the rhubarb juice

pink food colouring paste

In a saucepan, bring rhubarb, sugar and

to a boil in a small saucepan and pour over the

150 g sugar

lemon juice to a boil and let it simmer for about

chocolate, while stirring in the middle of the

50 ml water

5 minutes, until the rhubarb is well done.

bowl with a spatula. Continue to stir until the

55 g egg whites

Sift the rhubarb to separate juice from compote.

ganache comes together with a beautifully

Spread a thin layer of compote onto the

glossy surface. Emulsify with an immersion

In a bowl, mix almond flour, powdered sugar,

frangipane and refrigerate the tart while you

blender. Pour the ganache on top of the rhubarb

55 g of egg whites and food colouring paste

prepare the ganache.

compote in the tart shell, and refrigerate for at

until a paste forms. In a small saucepan, bring

least 2 hours, until the ganache has set.

sugar and water to a boil. Meanwhile, beat the

TIP: The remaining rhubarb compote is an excellent addition to your morning muesli.

remaining 55 g of egg whites until soft peaks Transfer the remaining ganache to a piping bag

form. When the syrup reaches 118C, slowly

with a small, round piping tip and refrigerate.

pour it into the egg whites while constantly

Meanwhile, prepare the macaron shells.

beating. Beat at high speed until it is thick and glossy. Using a spatula, fold one third of the meringue into the almond paste. Carefully fold in the remaining meringue. Transfer the batter to a piping bag fitted with a small, round tip and pipe small shells onto a baking tray with baking paper. Bake the shells for 5-8 minutes at 150 °C (in a fan oven) and leave to cool. Pair the macaron shells according to size and fill each pair with rhubarb ganache. Store the finished macarons in an airtight box in the refrigerator until serving.

TIP: There will be a few macarons in excess. I don’t see a problem here.

104

CHOCOLATE TWIGS

DECORATION

100 g white chocolate, preferably Ivoire 35%

yellow pansies

from Valrhona

yellow wood sorrel flowers

pink food colouring powder

pink ice begonias

Melt and temper the chocolate and stir in the

Decorate the tart with rhubarb macarons,

food colouring powder. Pour the chocolate into

chocolate twigs and flowers just before serving.

a freezer bag with a small hole in one corner and pipe delicate waves onto a piece of chocolate acetate. Refrigerate the chocolate twigs until they have set.

105

PASSION FRUIT - MILK CHOCOLATE When milk chocolate and passion fruit start dancing, I simply can’t sit still. Here, the duo joins in a devilishly delicious tart inspired by Pierre Hermé’s popular macaron, Mogador. The tart has a delightful crunch, an unusually fruity milk chocolate ganache and a big pile of macarons - naturellement. 4-6 PEOPLE EQUIPMENT tart ring (15 1/2 cm diameter)

COCOA SHORTCRUST

HAZELNUT CRUNCH

120 g flour

30 g sugar

15 g hazelnut flour

30 g roasted hazelnuts

240 g milk chocolate, preferably Jivara 40%

15 g unsweetened cocoa powder

15 g milk chocolate, preferably Jivara 40%

from Valrhona

50 g icing sugar

from Valrhona

80 g passion fruit purée

75 g cold butter

15 g feuilletine

80 ml heavy cream

1 pinch of salt

1 pinch of salt

/2 egg

MILK CHOCOLATE GANACHE WITH PASSION FRUIT

Melt the chocolate over a bain-marie and

1

Carefully melt the sugar to a golden caramel in

remove the bowl from the heat. Bring passion

Add flour, hazelnut flour, cocoa powder, icing

a saucepan, immediately remove from the heat

fruit purée and heavy cream to a simmer in a

sugar, butter and salt to a food processor and

and stir in the hazelnuts. Pour the caramelised

small saucepan and pour over the chocolate,

quickly blitz to combine. Add the egg and blitz

hazelnuts onto a sheet of baking paper and

while stirring in the middle of the bowl with

to combine. Roll the dough out thinly between

leave to cool. Grind 30 g of the caramelised

a spatula. Continue to stir until the ganache

two sheets of baking paper and refrigerate for

hazelnuts to praliné in a durable mini grinder,

comes together with a beautifully glossy surface.

at least 1 hour.

and finely chop the rest.

Emulsify with an immersion blender. Pour the

Line a tart ring (15 1/2 cm diameter) with the

Melt the chocolate over a bain-marie and

tart shell and refrigerate for at least 2 hours,

dough and bake the shell for about 15 minutes

remove the bowl from the heat. Stir in hazelnut

until the ganache has set.

at 175C. Leave to cool.

praliné, finely chopped, caramelised hazelnuts

ganache on top of the hazelnut crunch in the

and feuilletine and add salt to taste. Transfer the

Transfer the remaining ganache to a piping

crunch in the tart shell and level the surface with

bag with a small, round tip and refrigerate

an offset spatula. Refrigerate the tart while you

while you prepare the macaron shells.

prepare the ganache.

106

108

MACARON SHELLS

DECORATION

150 g almond flour

unsweetened cocoa powder

150 g icing sugar

milk chocolate pearls

55 g egg whites

yellow wood sorrel flowers

orange-yellow food colouring paste 150 g sugar

Sift cocoa powder over the finished macarons

50 ml water

and decorate the tart with macarons, chocolate

55 g egg whites

pearls and wood sorrel flowers just before serving.

In a bowl, mix almond flour, powdered sugar, 55 g of egg whites and food colouring paste until a paste forms. In a small saucepan, bring sugar and water to a boil. Meanwhile, beat the remaining 55 g of egg whites until soft peaks form. When the syrup reaches 118C, slowly pour it into the egg whites while constantly beating. Beat at high speed until it is thick and glossy. Using a spatula, fold one third of the meringue into the almond paste. Carefully fold in the remaining meringue. Transfer the batter to a piping bag fitted with a small, round tip and pipe small shells onto a baking tray with baking paper. Bake the shells for 5-8 minutes at 150C (in a fan oven) and leave to cool. Pair the macaron shells according to size and fill each pair with the passion fruit ganache. Store the finished macarons in an airtight box in the refrigerator until serving.

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DARK CHOCOLATE - PECAN NUT Small, but deeply serious chocolate tart with an enchanting molten core of pecan praliné and chocolate. When I’m happy, I’ll upgrade the warm chocolate tart with a quenelle of homemade ice cream. You are more than welcome to steal that idea. 8 SMALL TARTS EQUIPMENT 8 small tart rings (6 1/2 cm diameter)

COCOA SHORTCRUST

PECAN PRALINÉ

CHOCOLATE FILLING

120 g flour

50 g sugar

200 g dark chocolate, preferably Caraïbe 66%

15 g pecan flour

50 g roasted pecan nuts

from Valrhona

15 g unsweetened cocoa powder

1 pinch of salt

160 ml heavy cream

50 g icing sugar

120 ml whole milk

75 g cold butter

Carefully melt the sugar to a golden caramel in

1 egg

1 pinch of salt

a saucepan, immediately remove from the heat

1 pinch of salt

/2 egg

1

and stir in the pecan nuts. Pour the caramelised pecan nuts onto a sheet of baking paper and

Melt the chocolate over a bain-marie and remove

Add flour, pecan flour, cocoa powder, icing

leave to cool. Grind the caramelised pecan nuts

the bowl from the heat. Bring heavy cream and

sugar, butter and salt to a food processor and

to praliné in a durable mini grinder and transfer

milk to a simmer in a small saucepan and pour

quickly blitz to combine. Add the egg and blitz

to a piping bag.

over the chocolate, while stirring in the middle of

to combine. Roll the dough out thinly between

the bowl with a spatula. Continue to stir until the

two sheets of baking paper and refrigerate for

filling comes together with a beautifully glossy

at least 1 hour.

surface. Let cool for a moment and stir in egg and salt. Emulsify with an immersion blender.

Line small tart rings (6 1/2 cm diameter) with the dough and bake for about 10 minutes at 175C.

Divide the chocolate filling between the warm

Meanwhile, prepare the chocolate filling.

tart shells and pipe a little pecan praliné into the

TIP: I make my own pecan flour by toasting pecan nuts for 3-5 minutes at 200C, letting them cool and then quickly grinding them in a mini grinder.

center of each. Bake the tarts for about 10 more minutes at 175C until the chocolate filling almost has set, but still wobbles a little in the middle.

TIP: If you give your tarts your loving attention for the last 5 minutes, you will have a much easier time attaining a perfectly molten chocolate core.

110

CHOCOLATE DISCS

DECORATION

100 g dark chocolate, preferably Caraïbe 66%

cocoa powder

from Valrhona

edible gold dust edible gold leaf

Melt and temper the chocolate. Roll out some of the chocolate between two acetate sheets, and

Place a small bowl (about 12 cm diameter)

quickly refrigerate until the chocolate has set.

upside-down on a dessert plate and sieve

Cut out small discs using a warm, round cookie

cocoa powder and gold dust over it. Carefully

cutter (about 4 cm diameter).

remove the bowl again. Place a warm chocolate tart in the center of the golden cocoa circle, and decorate with chocolate discs and gold leaf. Repeat with the remaining tarts.

TIP: You have my permission to serve a homemade vanilla or pecan ice cream on the side.

TIP: If you serve the warm chocolate tarts directly, I suggest you place the small chocolate discs on top of the tarts and let them melt as well. The result is surprisingly stunning.

113

LEMON - SESAME - WHITE CHOCOLATE A pale yellow and silky lemon explosion on a base of juicy sesame frangipane and crazy flaky sesame shortcrust - and with a center of uncontrollable sesame praliné. The wildest tart in the book. 6 PEOPLE EQUIPMENT tall tart ring (12 1/2 cm diameter, 3 1/2 cm tall) round silicone mould (10 cm diameter) round silicone mould (11 1/2 cm diameter) sugar thermometer

SESAME PRALINÉ

LEMON MOUSSE

SESAME SHORTCRUST

50 g sugar

1 1/2 leaves of gelatine

125 g flour

35 g roasted sesame seeds

50 ml lemon juice

25 g sesame flour

1 pinch of salt

50 g sugar

50 g icing sugar

100 ml heavy cream

75 g cold butter

50 ml kefir

finely grated lemon zest

In a saucepan, carefully melt the sugar to a golden caramel. Immediately remove it from the

1 pinch of salt

heat and stir in sesame seeds and salt. Pour the

Soak the gelatine in cold water. In a small

caramelised sesame seeds out onto a piece of

saucepan, bring lemon juice and sugar to a boil

baking paper and leave to cool. Grind the

and remove from heat. Squeeze excess water

Add flour, sesame flour, icing sugar, butter,

caramelised sesame seeds to praliné in a durable

from the gelatine and stir it into the warm lemon

lemon zest and salt to a food processor and

mini grinder. Pour the praliné into a round silicone

syrup. Leave to cool until lukewarm. In a large

quickly blitz to combine. Add the egg and blitz

mould (10 cm diameter) and freeze for at least

bowl, whip the cream to soft peaks. Stir the

to combine. Roll the dough out thinly between

4 hours until it is completely frozen.

kefir into the lemon syrup and gently fold in the

two sheets of baking paper and refrigerate for

whipped cream.

at least 1 hour.

caramelised sesame seeds, you can help it

Transfer the mousse into a round silicone mould

Line a tall tart ring (12 1/2 cm diameter) with the

along with a bit of sesame oil.

(11 /2 cm diameter) and press down the frozen

dough and bake for about 10 minutes at 175C.

sesame praliné. Freeze overnight.

Meanwhile, prepare the frangipane.

TIP: If your mini grinder can’t quite liquify the

1

/2 egg

1

TIP: I make my own sesame flour by roasting sesame seeds for 5 minutes at 200C, leaving them to cool and giving them a quick blitz on the mini grinder.

114

SESAME FRANGIPANE

LEMON GLAZE

CHOKOLATE RING

25 g sesame flour

3 leaves of gelatine

100 g white chocolate, preferably Ivoire 35%

25 g almond flour

75 g white chocolate, preferably Ivoire 35%

from Valrhona

50 g sugar

from Valrhona

50 g soft butter

50 ml heavy cream

Melt and temper the chocolate. Roll out the

finely grated lemon zest

25 ml lemon juice

chocolate between two acetate sheets, and

1 pinch of salt

75 g sugar

quickly refrigerate until the chocolate has set.

1 egg

75 g glucose syrup

Cut out a chocolate ring with two warm cookie

yellow food colouring

cutters (14 and 16 cm diameter).

In a bowl, beat sesame flour, almond flour, sugar, butter, lemon zest and salt until light and

Soak the gelatine in cold water. Chop the

creamy. Stir in the egg. Transfer the frangipane

chocolate finely and place into a plastic pitcher.

to the warm tart shell and level the surface with

In a small saucepan, bring cream, lemon juice,

a spatula. Bake the tart an additional 20 minutes

sugar and glucose syrup to a boil and remove

at 175 ºC until golden. Leave to cool.

from heat. Squeeze excess water from gelatine

DECORATION yellow red wood sorrel flowers

and stir it into the warm cream. Pour the cream

LEMON GANACHE

into the chocolate and emulsify with an immersion

Carefully bring the chocolate ring over the tart

blender. Add the yellow food colouring and

and decorate with red wood sorrel flowers just

emulsify again. Cover the surface with cling film

before serving.

and let the glaze cool down to 35C. 120 g white chocolate, preferably Ivoire 35% from Valrhona

Place the frozen mousse on a small tart ring and

35 ml lemon juice

glaze it. Let the glaze set and remove any drips

35 ml heavy cream

under the cake with a small knife. Place the glazed lemon mousse on top of the tart and let

Melt the chocolate over a bain-marie and

it thaw on a plate in the refrigerator.

remove the bowl from the heat. Bring lemon juice and cream to a boil in a small saucepan and pour over the chocolate, while stirring in the middle of the bowl with a spatula. Continue to stir until the ganache comes together with a beautifully glossy surface. Emulsify with an immersion blender. Pour the ganache on top of the frangipane and refrigerate for at least 2 hours, until the ganache has set.

117

REDCURRANT - WHITE CHOCOLATE - LIQUORICE Redcurrant, liquorice and white chocolate are really very good friends and meet here in a small dessert tart with a big personality. I especially love the petite macarons, the toasted liquorice meringue tree and the pastel pink palette - and the liquorice pastry cream, of course, but you probably knew that already. 6 SMALL TARTS EQUIPMENT 6 small tart rings (7 1/2 cm diameter) sugar thermometer blowtorch

LIQUORICE SHORTCRUST

CHOCOLATE LAYER

LIQUORICE PASTRY CREAM

125 g flour

50 g white chocolate, preferably Ivoire 35%

120 g white chocolate, preferably Ivoire 35%

25 g almond flour

from Valrhona

from Valrhona

50 g icing sugar

1

/2 teaspoon raw liquorice powder

75 g cold butter

40 g redcurrant purée

1 teaspoon raw liquorice powder

Melt the chocolate over a bain-marie and remove

1 pinch of salt

the bowl from the heat. Stir in the liquorice

/2 egg

1

Add flour, almond flour, icing sugar, butter,

40 g sweet liquorice syrup 40 ml heavy cream

powder. Brush the tart shells with a thin layer

Melt the chocolate over a bain-marie and

of chocolate and quickly refrigerate until the

remove the bowl from the heat. Bring liquorice

chocolate has set.

syrup, redcurrant purée and heavy cream to

liquorice powder and salt to a food processor

a simmer in a small saucepan and pour over

and quickly blitz to combine. Add the egg and

the chocolate, while stirring in the middle of

blitz to combine. Roll the dough out thinly

the bowl with a spatula. Continue to stir until

between two sheets of baking paper and

the ganache comes together with a beautifully

refrigerate for at least 1 hour.

glossy surface. Emulsify with an immersion blender. Fill the tart shells halfway with the

Line small tart rings (7 1/2 cm diameter) with

liquorice pastry cream and refrigerate for at

the dough and bake for about 10 minutes at

least 1 hour, until the cream has set.

175C until golden. Leave the tart shells to cool.

118

120

REDCURRANT GANACHE

MACARON SHELLS

LIQUORICE MERINGUE

180 g white chocolate, preferably Ivoire 35 %

150 g almond flour

70 g egg whites

from Valrhona

150 g icing sugar

100 g sugar

60 g redcurrant purée

55 g egg whites

1 teaspoon raw liquorice powder

60 ml heavy cream

pink food colouring paste

10 ml lemon juice

150 g sugar

Beat the egg whites until soft peaks form.

50 ml water

Slowly add the sugar into egg whites while

55 g egg whites

constantly beating. Add the liquorice powder,

Melt the chocolate over a bain-marie and remove the bowl from the heat. Bring redcurrant purée,

and continue beating until the meringue is

heavy cream and lemon juice to a boil in a small

In a bowl, mix almond flour, powdered sugar,

saucepan and pour over the chocolate, while

55 g of egg whites and food colouring paste

thick and glossy.

stirring in the middle of the bowl with a spatula.

until a paste forms. In a small saucepan, bring

Spread a thin layer of the liquorice meringue

Continue to stir until the ganache comes together

sugar and water to a boil. Meanwhile, beat the

on the bottom of a saucepan, press it down on

with a beautifully glossy surface. Emulsify with

remaining 55 g of egg whites until soft peaks

a dessert plate and lift it to form a tree. Repeat

an immersion blender. Pour the ganache on

form. When the syrup reaches 118°C, slowly pour

with the other plates. Toast the meringue to a

top of the liquorice pastry cream in the tart

it into the egg whites while constantly beating.

golden hue with a blowtorch.

shells, and refrigerate for at least 1 hour, until

Beat at high speed until it is thick and glossy.

the ganache has set. Using a spatula, fold one third of the meringue Transfer the remaining ganache to a piping bag

into the almond paste. Carefully fold in the

with a small, round piping tip and refrigerate.

remaining meringue. Transfer the batter to a

Meanwhile, prepare the macaron shells.

piping bag fitted with a small, round tip and

DECORATION pink wood sorrel flowers

pipe small shells onto a baking tray with baking paper. Bake the shells for 5-8 minutes at 150C

Place a tart on top of the toasted liquorice

(in a fan oven) and leave to cool.

meringue and decorate with macarons and flowers. Repeat with the remaining tarts.

Pair the macaron shells according to size and fill each pair with redcurrant ganache. Store the finished macarons in an airtight box in the refrigerator until serving.

TIP: Do you find macarons to be more trouble than they are worth? Skip them, but promise me you will try the tart anyway.

MILK CHOCOLATE - CARAMEL - SALT In my travels, I have sampled countless chocolate tarts. This reflecting treat beats almost all of them. A fantastically flaky cocoa shortcrust filled with the most brilliant, velvety and still chewy salted caramel ganache. A faithful friend I will never tire of. 4-6 PEOPLE EQUIPMENT tart ring (15 1/2 cm diameter)

COCOA SHORTCRUST

CHOCOLATE LAYER

120 g flour

30 g milk chocolate, preferably Jivara 40%

15 g almond flour

from Valrhona

15 g unsweetened cocoa powder

MILK CHOCOLATE GANACHE WITH SALTED CARAMEL 160 g milk chocolate, preferably Jivara 40% from Valrhona

50 g icing sugar

Melt the chocolate over a bain-marie and

140 ml heavy cream

75 g cold butter

remove the bowl from the heat. Brush the tart

10 g glucose syrup

1 pinch of salt

shells with a thin layer of chocolate and quickly

1

refrigerate until the chocolate has set.

80 g sugar

/2 egg

1

/3 teaspoon sea salt flakes

Add flour, almond flour, cocoa powder, icing

Melt the chocolate over a bain-marie and

sugar, butter and salt to a food processor and

remove the bowl from the heat. Bring heavy

quickly blitz to combine. Add the egg and blitz

cream, glucose syrup and salt to a simmer in

to combine. Roll the dough out thinly between

a small saucepan. Carefully melt the sugar to

two sheets of baking paper and refrigerate for

a golden caramel in another saucepan, and

at least 1 hour.

remove from the heat. Gradually pour in the warm cream while whisking vigorously.

Line a tart ring (15 1/2 cm diameter) with the dough and bake for about 15 minutes at 175C.

Pour the caramel over the chocolate, while

Leave to cool.

stirring in the middle of the bowl with a spatula. Continue to stir until the ganache comes together with a beautifully glossy surface. Emulsify with an immersion blender. Pour the ganache into the tart shell and refrigerate for at least three hours, until the ganache has set.

TIP: Make sure the liquorice cream is very hot when it meets the caramelized sugar, or you may end up with a lumpy caramel!

122

CHOCOLATE DISCS

DECORATION

100 g dark chocolate, preferably Manjari 64%

edible leaf gold

from Valrhona edible leaf gold

Decorate the tart with chocolate discs and leaf gold just before serving.

Melt and temper the chocolate. Roll out some of the chocolate between two acetate sheets, and quickly refrigerate until the chocolate has set. Cut out small discs using a warm, round cookie cutter and brush the leaf gold on them.

MAJA’S GOOD ADVICE

THE ART OF TEMPERING CHOCOLATE

SHORTCRUST

There are many ways to temper chocolate and just

thin shortcrust shells. But don’t despair if yours is

as many opinions about which one is the best method.

half a millimeter thicker. The only drawback is that

Use the one you feel the most comfortable.

you will have to wait slightly longer while your tart

As you may have noticed, I’m a sucker for super

bakes - and that there will be slightly less room for Make sure to temper your chocolate in a cool

the delicious filling.

environment. It is nearly impossible in warm weather. Trust me. Give your chocolate decorations a quick break in

EQUIPMENT

the refrigerator or freezer, if it is stuck to the acetate. That way it will easily release its grip. The bigger

If you invest in a couple of perforated tart rings,

the amount of chocolate, the easier the tempering.

you will be able to bake nearly every tart in the book. It is not complicated to up- or downscale a recipe to

My advice is to make the chocolate decorations of

fit, if you use your head ... or a calculator.

a recipe first and then use the leftover chocolate in the tart itself.

I always bake my tarts on an ‘air mat’ silicone mat. It ensures an even heating and the most crazily flaky shortcrust bases.

WHAT IS PURÉE? All the purées mentioned in the book are 100% fruit

EGGS

and berries without seeds and membranes. You can buy the purées frozen or make them yourself by bringing (frozen) berries to a boil in a small saucepan and simmering them for a few minutes, before passing them through a fine meshed sieve.

126

I always use medium sized eggs weighing about 50 g.

SHELF LIFE Every shortcrust tart tastes best fresh from the oven, but may also be prepared one day in advance and kept in air-tight boxes in the refrigerator.

STOP TART WASTE You might have a small excess of shortcrust in some of the recipes. Store it in the freezer for unexpected friends.

BEFRIEND THE RECIPE Read the recipe thoroughly before you begin, so you know the steps in advance and avoid suddenly missing ingredients, equipment or time.

KNOW YOUR OVEN No two ovens are alike, so keep an eye on your tart for the last 5 minutes of baking. Perhaps your tart needs 3 minutes more or less than mine. I always use a conventional oven unless otherwise specified.

127

CONTENTS

128

6

SEA BUCKTHORN - WHITE CHOCOLATE - LICORICE

10

RASPBERRY - THYME - WHITE CHOCOLATE - LIME

14

REDCURRANT - WHITE CHOCOLATE - LEMON

18

PEANUT - CARAMEL - SALT

22

PEACH - RASPBERRY - TONKA

26

BLACKBERRY - MILK CHOCOLATE

30

LIME - BASIL -WHITE CHOCOLATE

34

BLACKBERRY - MILK CHOCOLATE - HAZELNUT

38

COCONUT - DARK CHOCOLATE

40

BLUEBERRY - DARK CHOCOLATE

44

COFFEE - MILK CHOCOLATE - HAZELNUT

48

PASSION FRUIT - WHITE CHOCOLATE

52

STRAWBERRY - VANILLA - BLACK PEPPER

58

VANILLA - KEFIR - WHITE CHOCOLATE

62

BLACKCURRANT - WHITE CHOCOLATE - LIQUORICE

66

LEMON - WHITE CHOCOLATE - BASTOGNE

70

PEANUT - MILK CHOCOLATE - CARAMEL

74

APPLE - BLACKCURRANT - CARAMEL CHOCOLATE

78

COFFEE - CARAMEL CHOCOLATE

82

RASPBERRY - COCOA - PECAN

86

DARK CHOCOLATE - CHERRY

88

PEAR - THYME - WHITE CHOCOLATE

92

BLACKCURRANT - DARK CHOCOLATE

96

PISTACIO - DARK MILK CHOCOLATE - SALT

100

RUBARB - LEMON - CARDAMOM

106

PASSION FRUIT - MILK CHOCOLATE

110

DARK CHOCOLATE - PECAN NUT

114

LEMON - SESAME - WHITE CHOCOLATE

118

REDCURRANT - WHITE CHOCOLATE - LIQUORICE

122

MILK CHOCOLATE - CARAMEL - SALT

129