62 g soft butter, soft 50 g powdered sugar, sieved 25 g eggs, room temperature 125 g flour, sieved 2 g salt
Mix soft butter and powdered sugar in a bowl until it’s just combined. Add the eggs and mix. (Always make sure that everything has the same temperature when you make cakes, sponge cakes, etc. it homogenizes better) Add flour, salt and knead until smooth. Wrap in plastic and rest in the fridge overnight. Roll out the cooled dough to 3 mm and cut a circle. (Circle should be a 3 cm bigger than the tart ring) Place the dough into desired tart ring or mold. Cool for 30 minutes.
100 g milk 100 heavy cream 2 (100 g) eggs 48 g sugar 3 g cinnamon 200 g apples
Mix milk, cream, eggs, sugar and cinnamon together. Cut apples into cubes. Place apples into your mold and fill up the tart with your heavy cream mixture. Bake at 175 degrees for about 40 minutes. (Tart is ready when the bottom is golden brown) Let it cool. Plate with cinnamon ice cream. (Recipe is on my blog)
62 g soft butter, soft 50 g powdered sugar, sieved 25 g eggs, room temperature 125 g flour, sieved 2 g salt 20 g dark couverture
Mix soft butter and powdered sugar in a bowl until it’s just combined. Add the eggs and mix. (Always make sure that everything has the same temperature when you make cakes, sponge cakes, etc. it homogenizes better) Add flour, salt and knead until smooth. Wrap in plastic and rest in the fridge overnight. Roll out the cooled dough to 3 mm and cut out circles with a round cookie cutter (12 cm diameter) Cool for 30 minutes and then bake in the oven at 165°C for 10 minutes and let them cool completely. Make sure it doesn’t get brown. It’s perfect when it has no color. Cover the inside with dark couverture by using a brush. This helps to prevent the tart base from getting soft. You can freeze the leftover sugar dough for up to 2 months.
Mango insert Ingredients
100 g mango puree 1 g gelatin add sugar if needed
Heat up mango puree. Add gelatin and mix until combined. Pour it into a piping bag and fill up your silicon mold. (You can also use a zip log bag freeze it and cut out the desired shape) Freeze for at least 4 hours.
Mango Mousse Ingredients
40 g sugar 10 g water 16 g egg whites 41 g mango puree 1 g gelatin 50 g heavy cream
Heat up sugar and water to 118 degrees. When it reaches 100 degrees start beating your egg whites until soft peaks. Add your sugar syrup. Make sure it doesn’t touch the whisk. It’ll get too cold and crystallize. Heat up mango puree. Add gelatin and mix well. Now mix in heavy cream into your mango mixture. Gently fold in the meringue. Use immediately. Fill in your mousse halfway through in your silicon mold. Place frozen mango insert inside. Fill silicon mold up and freeze for at least 4 hours.
300 g heavy cream (1) 30 g glucose x vanilla Paste 210 g white couverture 440 g heavy cream (2)
Heat up heavy cream (1), glucose and vanilla. Pour it over white couverture and let it set for 1 minute. Mix until everything is combined. Add heavy cream (2) and mix again. (We add the other half of the heavy cream so the whipped ganache cools faster.) Let it cool for about 4 hours. Whip up until stiff peaks. Pour the ganache into a piping bag and fill your tart half waythrough. Add a leftover cake or a sponge cake or whatever you have and let it cool. I have a video how to make a easy sponge cake on my YouTube channel 😉 https://www.youtube.com/watch?v=ouPjP5BjrjE
Unmold frozen mango mousse and place it onto the tart. Fill another piping bag a petal tip and with the rest of the whipped ganache and pipe around the frozen mango mousse. Decorate with fresh berries, let it defrost and you’re done!
Cut out the matcha sponge cake and the ruby chocolate sponge cake with the tartelette rings.
Place matcha sponge cake inside the tartelette.
Whip the dark ganache montée to soft peaks.
Add a little dark ganache monté and press the ruby chocolate sponge cake on it.
Fill the tartelette up with dark ganache monté and spread it evenly with a spatula and place it in the fridge until you need it.
Unmold the frozen hemispheres, stick a bamboo skewer in each of them and freeze them again for about 30 minutes.
Warm up white couverture coating glaze to 45°C.
Warm up mirror glaze to 30-32°C and keep it warm.
Immerse a frozen hemispheres carefully into the white chocolate coating glaze first. (do it one by one keeping remaining the other ones in the freezer)
Once set, immerse the half circle into the white chocolate mirror glaze.
Remove the skewers and use a palette knife to place them on the tartelette.
Place the finished tartelettes in the refrigerator a few hours to thaw completely before serving.
Decorate with raspberries filled with raspberry jam, gold and peppermint. I served it with a raspberry coulis and cantaloupe sorbet. I placed the sorbet on some leftover matcha sponge cake that I dried in the oven at 100 °C.
Add chopped pistachios around the tartelette and you’re done!
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