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Gourmet
Passion Meringue Tarts
Made with Cooking Range Inspiration Passionfruit
Makes 12 pieces.
Using the Silikomart 146mm oblong 6 tartlet silicone mold.
An original l'Ecole Gourmet Valrhona recipe.
TOP TIP: once the JIVARA 40% light mousses have been removed from the molds, cover them in clear glaze before placing them on the PASSION FRUIT INSPIRATION crémeux. This gives them an extra shiny finish and perfect presentation.
Recipe Step by Step
Step01
ALMOND SHORTCRUST PASTRY
270g Butter
270g Confectioner’s sugar
135g Almond flour
5g Fine salt
110g Eggs
540g All-purpose flour (135g + 405g)
First mix the creamed butter, confectioner’s sugar, eggs, 135g flour, almond flour and fine salt. Be careful not to overmix.
Once the mixture is well incorporated, add 405g flour. Make sure you don’t knead the dough.
Once the flour has been added, roll out the dough straight away between two plastic guitar sheets or two sheets of parchment paper, and cut it up.
Freeze the dough for at least 2 hours before using.
Line the tart bases and bake at 320°F(160°C) for approx. 15 minutes.
Once the mixture is well incorporated, add 405g flour. Make sure you don’t knead the dough.
Once the flour has been added, roll out the dough straight away between two plastic guitar sheets or two sheets of parchment paper, and cut it up.
Freeze the dough for at least 2 hours before using.
Line the tart bases and bake at 320°F(160°C) for approx. 15 minutes.
Step02
PASSION FRUIT INSPIRATION CRÉMEUX
135g Passion fruit purée
7g Glucose syrup
4g Gelatin powder
20g Water
245g PASSION FRUIT INSPIRATION
265g Heavy cream 36%
Mix the purée and glucose and heat them to approx. 176°F (80°C). Add the rehydrated gelatin.
Gradually combine with the melted couverture.
Immediately mix using an immersion blender to make a perfect emulsion.
Add the cold cream.
Mix again.
Gradually combine with the melted couverture.
Immediately mix using an immersion blender to make a perfect emulsion.
Add the cold cream.
Mix again.
Step03
JIVARA 40% LIGHT MOUSSE
100g Whole milk
2g Gelatin powder
10g Water for the gelatin
200g Heavy cream 36%
135g JIVARA 40% chocolate
Heat the milk to 175°F (80°C) and add the rehydrated gelatin.
Slowly combine with the melted JIVARA 40% chocolate to obtain a smooth, shiny, elastic texture – this is a sign that you are starting to make an emulsion.
Immediately mix using an immersion blender to make a perfect emulsion.
Once the mixture is at 95-105°F (35-40°C), combine with the cream which has been whipped until it has the texture of a mousse. Quickly pour the mixture into the oblong silicone molds and freeze.
Slowly combine with the melted JIVARA 40% chocolate to obtain a smooth, shiny, elastic texture – this is a sign that you are starting to make an emulsion.
Immediately mix using an immersion blender to make a perfect emulsion.
Once the mixture is at 95-105°F (35-40°C), combine with the cream which has been whipped until it has the texture of a mousse. Quickly pour the mixture into the oblong silicone molds and freeze.
Step04
ITALIAN MERINGUE
50g Egg whites
150g Sugar
50g Water
Cook the sugar and water at 242-245°F (117-118°C) and mix with the beaten whites.
Beat until the mixture cools down and forms soft peaks that are easy to pipe.
Beat until the mixture cools down and forms soft peaks that are easy to pipe.
Assembly and finishing
After the tart shells have baked and cooled, make the PASSION FRUIT INSPIRATION crémeux so that you can pour it straight in, filling them up to the top. Freeze. Then, remove the JIVARA 40% light mousses from the molds and place on top of the frozen Passion Fruit Inspiration crémeux.
Make the Italian meringue. Cut the tip of a piping bag at an angle. Without using a nozzle, unevenly pipe the Italian meringue. Brown the meringue with a small blowtorch.
Store in the refrigerator for 4 hours before serving.