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Professional
Pressed Passion fruit Tart
Made with Taïnori 64%
Makes four 60 x 10cm stainless-steel frames to serve 18
6 stepsRecipe Step by Step
Step01
Chocolate Vanilla Sweet Shortcrust
300g dry butter 84%
4g salt
100g icing sugar
220g all-purpose flour
55g starch
55g CACAO POUDRE
15g cooked egg yolk
2 vanilla beans
Sift the flour, starch, cocoa powder and icing sugar. Microwave the egg yolks. Combine with the butter, salt and the split and scraped vanilla bean. As soon as it is evenly combined, spread the mixture between two baking mats to a thickness of 2mm. Put in the freezer briefly and then bake at 160°C until it starts to color. Set aside in a dry place.
Step02
Pressed Sablé Feuilleté
745g Vanilla Sweet Shortcrust or Chocolate Vanilla Sweet Shortcrust
625g Inverted sugar
485g ECLAT D'OR
745g OPALYS 33%
Reduce the cooked Sweet Shortcrust Pastry and the Inverted Puff Pastry to crumbs in a food processer, then add the Éclats d’Or and the melted chocolate.
Step03
Orange Compote
540g cooked oranges
310g caster sugar
8g pectin NH
Wash and scrub the oranges and pierce with the tip of a knife blade. Bring some water to the boil in a large pan and cook the oranges for 30 minutes to soften them. Drain and weigh. Chop the oranges in a food processor. Mix a small quantity of the sugar with the pectin and then add to the chopped oranges. Bring to the boil, add the remaining sugar and boil again, stirring vigorously. Set aside in the refrigerator.
Step04
Basic Custard
250g whipping cream 35% fat
250g whole milk
100g egg yolks
50g sugar
Boil the cream and the milk and pour onto the egg yolks combined with the sugar (without whitening). Heat until the mixture coats the back of a spoon, at 84/85°C, strain and use immediately, or set aside, chilling rapidly.
Step05
Tainori Passion Fruit Crémeux
595g Basic Custard
255g passion fruit pulp
355g TAINORI 64%
Add the hot passion fruit pulp to the hot, strained custard and use a rubber spatula to make an emulsion with the melted chocolate, as for a ganache, to obtain a smooth, glossy and elastic texture, signifying the emulsion process is underway. Process to perfect the emulsion, taking care not to incorporate any air, and working at a temperature of 35 - 45°C. This will guarantee a smooth crémeux, even after thawing. Set aside in the refrigerator.
Step06
Absolu Spray Glaze
365g ABSOLU CRISTAL NAPPAGE NEUTRE
40g water
Boil the Absolu Cristal with the water and blend. Spray immediately at a temperature of around 80°C.
Assembly and finishing
Make the Pressed Chocolate Sablé Feuilleté and use a spoon to add 650g to each 60 x 10cm frame, pressing down evenly. Remove the frames and set aside in the refrigerator. Use a piping bag with no nozzle to pipe around 180g of Orange Compote on the base. Use a 10mm nozzle to pipe around 300g of Tainori Crémeux on top, in irregular lengths. To decorate, pipe irregular lengths of around 20g of Orange Compote on top. Blast freeze. Spray the strips of tart with the hot Absolu Spray Glaze. To finish the decoration, temper some dark chocolate couverture. Use a little oil to stick some acetate sheets onto perfectly flat trays. Pour a little couverture on the sheet and cover immediately with a second sheet and then roll out, spreading the chocolate towards the exterior. Check the thickness. Leave to set at 17°C. Trim the ends of the passion fruit and arrange on the tart (see photo), add a few shards of dark chocolate and a house logo.