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Intermediate Tarts
Intermediate Tarts
TORTES
CHOCOLATE
RASPBERRY TART
Sugar dough
METHOD:
INGREDIENTS QTY
Flour 250g • Mix flour, butter and cocoa powder until the flour reaches a sandy
Butter 175g texture (rub-in-method).
• Add icing sugar and eggs and knead until it formed dough.
Cocoa powder 25g
• Rest in the fridge for 1 hour.
Icing sugar 100g Bake in a tart ring at 170°C for approximately 20
Eggs 50g • minutes.
Chocolate chiboust
Bavarois cafe
INGREDIENTS QTY METHOD:
Milk 250g
Trabbit 9g • Dissolve gelatin with water.
Egg yolk 90g
• Make an Anglaise with milk, sugar and nescafe.
• Add 1st and 2nd mixture together and let it cool
Sugar 63g • Down
Gelatin 13g • Fold in whipped cream to the mixture above.
Whipping cream 225g
Gourmand glaze
METHOD:
INGREDIENTS QTY
Milk chocolate 33.6% 200g • Melt the milk chocolate and mix in cocoa butter
Cocoa butter 200g • Add in the caramelized almond nibs.
Caramelised almond nibs 200g • Dip the frozen Café bavarois into the cocoa mixture.
Coffee Ganache
INGREDIENTS QTY METHOD:
Cream 80g
Milk 70g • Warm up the cream, milk and invert sugar, add in crushed coffee
Bean and let infuse for 2 hours.
Invert sugar 30g
• Strained the coffee bean out and warm up the cream mixture again,
Coffee beans 35g add in bloomed gelatin and pour over the chocolate.
Milk chocolate 33.6% 50g • Cool the mixture down to 35 ̊C and add in butter, emulsify.
Dark chocolate 67% 60g • Pipe into semi sphere mold and reserve in freezer.
Butter 30g
Gelatin 5g
MANGO SABLE
BRETON
Sable Breton
INGREDIENTS QTY METHOD:
Flour 225g
• Cream sugar and butter until slightly pale.
Sugar 160g
• Slowly add in egg yolk.
Butter 160g • Lastly, add in baking powder and flour. Bake at 175°C
Egg yolk 80g • for approximately 12 min -14min
Baking powder 15g
Crème Diplomat
INGREDIENTS QTY METHOD:
Sugar 75g
• Combine sugar, corn flour and egg yolk.
Corn flour 45g
• Bring milk to a boil.
Egg yolk 8 nos. • Pour 1⁄4 of the milk into egg mixture and pour back
Milk 500g • into the pot.
Whipping cream 200g • Bring it to a boil. Once smooth, place the mixture in a flat metal tray.
Cling film and refrigerate to cool.
Gelatin 8g
• Once cold, fold in with whipped cream. Add melted warm gelatin at last.
Fresh Mangoes 2 nos. • Garnish with fresh mangoes
CARAMEL NUT TART
Tart shell METHOD:
INGREDIENTS QTY
Flour 250g • Rub in cold butter & flour till sandy texture.
• Add in salt & icing sugar & mix well
Butter 150g
• Last add in the milk just to bind together.
Salt 2g • Mix till the dough comes together & keep in the chiller for a minimum of 2
Icing sugar 63g hours.
Milk 49g • When cold roll the dough to 2 mm thickness and line the tart ring.
• Blind bake at 160 degrees for 15 mins or golden brown in color
Nut filling
INGREDIENTS QTY
Sugar 120g METHOD:
Glucose 42g
• Roast the nuts at 180°C for 10 minutes.
Honey 10g
• Make a caramel with the sugar, glucose & honey.
Vanilla 5g • Deglaze with milk & peanut butter.
Peanut butter 90g • Lastly add in roasted nuts. Mix well.
Almond 60g • Pour into baked shell. Let set.
Hazelnut 60g
Walnut 60g
Pistachios 30g
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