Tarts

Apricot Dulcey Tart

Made with BLOND DULCEY 32%

Recipe from Pastry Chef Fabrice David, L'Ecole Valrhona-Tokyo 

4 steps

Recipe Step by Step

01

P125 SHORTCRUST

360g Butter
270g Confectioner's Sugar
6g Fine Salt
90g Marcona Almonds (Peeled and Minced)
150g Eggs
180g All-Purpose Flour
520g All-Purpose Flour
200g P125 COEUR DE GUANAJA

Mix the melted chocolate with the butter, then add the salt, confectioner's sugar, almonds, eggs and smaller quantity of flour.

Take care not to beat in too much air.

As soon as it is combined, quickly add the remaining flour.

Set aside in the refrigerator for a few hours before rolling out.

Leave the filled tart tins in the refrigerator to rest for 30 minutes.

Bake at 145-150ºC (293-302°F).
02

APRICOT MARMALADE

460g Apricot Halves (Frozen)
70g Sugar
160g Apricot Purée
2ea Tahitian Vanilla Beans
8g Potato Starch
16g Water
5g Powdered Gelatin
25g Water

Mix the water with the starch.

Cut the apricots into large cubes.

Mix half the apricot cubes with the sugar, apricot purée and vanilla.

Cook for a few minutes.

Add the water and starch and remaining apricots.

Bring to a boil again and then add the gelatin.

Set aside in the refrigerator.

03

DULCEY MUGICHA CRÉMEUX

240g Water
40g Mugicha (Roasted Barley Tea)
50g Glucose
4g Powdered Gelatin
20g Water
350g DULCEY 35%

Heat the water, and infuse with the mugicha for 10 minutes.

Strain, and make up the water with some water if necessary.

Heat the water with the glucose and gelatin.

Make an emulsion with the chocolate by adding the water in several additions.

Blend with an immersion blender to perfect the emulsion.

Leave to set in the refrigerator.
04

ABSOLU CRISTAL VANILLA GEL

200g ABSOLU CRISTAL NEUTRAL GLAZE
80g Water
3ea Tahitian Vanilla Bean
20g Lemon Juice

Heat the water to 50°C (122°F) and infuse with the split and scraped vanilla bean.

Leave to cool and use the following day.

Blend all the ingredients together cold.

Assembly and finishing

To garnish the tart:Add the Apricot Marmalade inside the tart.Poach the DULCEY 32% Mugicha Cremeux until the marmalade is covered.Set aside in refrigerator for a few minutes.For the Decor: Grate some DULCEY 32% couverture on top of the tarts.Create shallow holes to add the ABSOLU CRISTAL Vanilla Gel.Then add a few DULCEY 32% discs and some OPALYS 33% pearls.