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Caraïbe super tart
Made with Caraïbe 66%
An original recipe from L'École Valrhona recipe.Makes six 14cm tarts.
3 stepsRecipe Step by Step
BROWN SUGAR & CHOCOLATE SPONGE
40g Egg yolks
100g Eggs
75g Sugar
65g Egg whites
30g Dark Brown Sugar
25g Pastry flour
25g 159 (CACAO POUDRE 3KG)
Bake at 155°C (310°F) for 10 minutes.
CHIA SEED & P125 SHORTCRUST PASTRY
220g 6360 (P125 COEUR DE GUANAJA FEVE 3KG)
400g european-style butter
170g eggs
780g bread flour
300g confectioner's sugar
100g almond flour
6.7g almond flour
Caraïbe ganache
260g heavy cream 35%
360g 4654 (CARAIBE 66% FEVE 3KG)
55g invert sugar
60g european-style butter
Assembly and finishing
Chocolate DecorationUse a piping bag filled with tempered CARAÏBE 66% couverture to randomly sketch out lines onto until you have a “straw” effect. Leave to set.Use a hot pastry ring to cut into the sheet of “straw” decorations, then brush on a small amount of gold sparkling powder to highlight the texture.Line some 14cm pastry with P125 Shortcrust Pastry to a maximum thickness of 2.5mm so that the tarts have a 3cm-tall rim. Then blind-bake them.Use a piping bag to fill the bottom of the tarts with Brown Sugar Chocolate Sponge batter.Put the tarts back in the oven.Once they have cooled, add a layer of CARAÏBE Ganache.Leave to set at 60°F (17°C).Top with a chocolate decoration.