Tarts

NOROHY LAYERED CHOCOLATE TARTS

Made with Opalys 33%

AN ORIGINAL RECIPE BY DAVID BRIAND, WINNER OF THE 2019 MOF PASTRY AWARDMAKES 24 TARTLETS

6 steps

Recipe Step by Step

01

VANILLA SHORTCRUST PASTRY

240g Butter
4g Fine salt
180g Confectioner's sugar
60g Almond flour
100g Eggs
120g Pastry flour
350g Pastry flour
24g NOROHY VANILLA

First mix the creamed butter, salt, confectioner's sugar, almond flour, eggs, split and scraped vanilla beans, and the smaller portion of flour.

Once you have obtained a homogeneous mixture, add the larger portion of flour, making sure the pastry does not become too hard.

Spread out between two sheets of plastic wrap and store in the refrigerator.

02

VANILLA SPONGE

70g Almond flour
10g Corn starch
80g Sugar
50g Eggs
22g Egg yolks
70g Heavy cream 36%
1g Baking powder
24g NOROHY VANILLA

Mix together the almond flour, corn starch, sugar, baking powder and split and scraped vanilla beans.

Mix in the cream, eggs and egg yolks, then set aside.

03

CRÈME BRÛLÉE-STYLE PUDDING

220g Heavy cream 36%
45g Milk
45g Egg yolks
30g Sugar
1.9g Gelatin powder (220 bloom)
9.5g Water
48g NOROHY VANILLA

Bring the cream and milk to a boil and infuse with the split and scraped vanilla beans. Cover the surface with plastic wrap for approx. 2 hours.

Strain and rescale.

Mix the egg yolks with the sugar.

Heat to 185°F (84°C).

Strain and add the rehydrated gelatin.

04

VANILLA GANACHE

110g Heavy cream 36%
60g Water
1.5g SOSA Natur Emul
1.425g Gelatin powder (220 bloom)
7.125g Water
90g OPALYS 33%
28g NOROHY VANILLA

Heat the water and cream, and infuse with the split and scraped vanilla beans. Then strain.



Add the Natur Emul and bring the mixture to a boil.



Add the rehydrated gelatin.



Immediately mix using an immersion blender to make a perfect emulsion.



Leave to set at room temperature, preferably overnight.

05

WHIPPED CREAM

125g Heavy cream 36%
20g Sugar
125g Heavy cream 36%
24g NOROHY VANILLA

Infuse the split and scraped vanilla beans in the smaller portion of cream and invert sugar for approx. 2 hours.

Strain and rescale the cream’s weight.

Add the remaining cream and store in the refrigerator. Beat the cold cream and use immediately.

06

TARTLET DECORATION

Pipe quarter-sized round drops of tempered ARAGUANI 72% Dark Chocolate on a guitar sheet. Cover with another sheet and press down.

Assembly and finishing