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Recipe Step by Step
1500g Valrhona Ivoire White chocolate
30g Glucose Syrup
1500g Heavy Cream
12g Vanilla Paste
Combine white chocolate, pistachio paste, glucose, and salt in a mixing bowl.
Bring heavy cream and vanilla to a boil and pour over chocolate and other ingredients. Once completely smooth and homogenized pour into tart shells and let set.
Strawberry Ganache (disks & filling)
1500g Valrhona Strawberry Inspiration
875g Heavy cream
5g Glucose Syrup
Bring heavy cream to a boil and pour over chocolate and glucose. Mix to homogenized
Pour into silikomart tourbillon molds and allow to set
Vanilla Sucree Dough
2 lbs Butter
15 yolks ( ½ pint pasteurized yolks)
1540g Cake Flour
Cream butter and sugar to fluffy
Add yolks and Vanilla
Add the flour and salt and Mix until combine
Toasted Milk Ice Cream Base
792g Heavy Cream
340g Toasted Milk Powder
5g Vanilla Extract
28g Ice Cream stabilizer powder
240g Glucose powder
Bring milk, heavy cream, milk powder, and sugar to a boil.
Add the remaining ingredients to the liquid and blend thoroughly with a hand blender.
Strain through the chinois and cool on an ice bath.
Assembly and finishing
Fill pistachio ganache in the chocolate tart shell while ganache is fluid and warm and allow to set it fridge or freezer until firm. Unmold the strawberry disk and place it on top of the ganache tart. Place three chocolate curls onto the top of the strawberry disk. Cut one fresh strawberry into quarters and lean them on top of the white chocolate curls. Finish the tart by garnishing with two springs of micro affila cress.