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Recipe Step by Step
270g Confectioner's Sugar
6g Fine Salt
90g Marcona Almonds (Peeled and Minced)
180g All-Purpose Flour
520g All-Purpose Flour
200g P125 COEUR DE GUANAJA
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).
460g Apricot Halves (Frozen)
160g Apricot Purée
2ea Tahitian Vanilla Beans
8g Potato Starch
5g Powdered Gelatin
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.
DULCEY MUGICHA CRÉMEUX
40g Mugicha (Roasted Barley Tea)
4g Powdered Gelatin
350g DULCEY 35%
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.
ABSOLU CRISTAL VANILLA GEL
200g ABSOLU CRISTAL NEUTRAL GLAZE
3ea Tahitian Vanilla Bean
20g Lemon Juice
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.