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Recipe Step by Step
WHIPPED NYANGBO GANACHE
300g heavy cream 36%
30g invert sugar
30g invert sugar
260g NYANGBO 68%
600g heavy cream 36%
Bring the smaller quantity of cream to a boil with the glucose and invert sugar. Slowly pour the hot mixture onto the melted chocolate, mixing until glossy and elastic in the center, signifying that the emulsion process is underway. Continue gradually adding the liquid and blend to perfect the emulsion. Add the chilled cream and blend again. Leave to set in the refrigerator, overnight if possible. Whip before using.
GLUTEN-FREE CHESTNUT SHORTCRUST
170g chestnut flour
170g european butter
130g confectioner's sugar
70g whole eggs
40g minced almonds
Sift the flour and starch. Combine the softened butter, sugar, eggs, almonds, and salt with a quarter of the sifted flour and starch. Take care not to add volume. As soon as the mixture is smooth, add the remaining ingredients and quickly fold together. Roll out to a thickness of 2.5mm and line 6cm tart shells. Bake at 150°C (302°F) for around 12 minutes.
5g pectin NH
175g apricot purée
8g Lemon juice
Mix the sugar with the pectin. Heat the apricot pulp and add the sugar combined with the pectin, and bring to a boil. Add the glucose and bring to a boil again. Finish by adding the lemon juice. Set aside.
Dice the apricots. Begin sweating them off in a pan and then add the honey. Lightly candy the apricots, taking care not to over-soften them. Set aside in the refrigerator.
240g Apricot confit
480g Honeyed Apricots
Vigorously whisk the Apricot Confit and add the Honeyed Apricots.
MOIST GLUTEN-FREE CHOCOLATE CAKE
220g NYANGBO 68%
105g european butter
190g egg whites
95g egg yolks
Melt the couverture with the butter. In parallel, whip the egg whites with the sugar. Add the egg yolks to the first mixture at 50-55°C (122-131°F), and then fold in the egg whites with a rubber spatula or plastic blade, sprinkling on the sifted flour.
ABSOLU CRISTAL SPRAY GLAZE
200g ABSOLU CRISTAL NEUTRAL GLAZE
Bring the glaze to a boil with the water. Use immediately in a spray gun at 80-90°C (176-194°F).
Assembly and finishing
Take the tart shells and pipe around 15g of Gluten-Free Chocolate Cake batter into each one. Add 6g of Honeyed Apricots and bake at 180°C (356°F) for around 10 minutes.Whip the ganache and use a 3cm flower-shaped nozzle to pipe 25g of whipped Nyangbo Ganache on the cooled tarts.Blast freeze briefly.Then pipe around 15g of Apricot Marmalade into the ganache.Spray the tartlets with the Absolu Cristal Spray Glaze. Temper some dark-chocolate couverture. Pour a little onto a transfer-printed sheet and cover immediately with a second transfer-printed sheet. Roll out, smoothing the couverture towards the edges. Check the thickness and cut out discs, adding one to each tartlet.