Autumn Perfume Tart (4/6 pieces)

I. Chocolate pate sable

• 82g Almond powder
• 156g Starch
• 52g Veliche cocoa powder
• 490g Flour
• 4g Salt
• 272g Icing sugar
• 286g Butter
• 158g Eggs

METHOD

Mix the butter, icing sugar, salt and almond powder until smooth.
Add the eggs, followed by the sifted flour, cocoa powder and starch.
Roll out at 3mm thickness and put in a ribbled bake tart.

II. Chocolate Sacher biscuit

• 360g Marzipan 50%
• 169g Egg yolks
• 120g Eggs
• 60g Flour
• 40g Veliche High fat cacao powder
• 80g Butter
• 80g Cocoa mass
• 200g Egg whites
• 150g Smet hazel crunch

METHOD

Melt the butter together with the cocoa mass.
Smooth the marzipan with the help of a paddle.
Slowly add the eggs and egg yolks, scrape and make sure no lumps form.
Switch to the whisk attachment and continue to whisk until light.
Whisk the egg whites and sugar until stiff and fold into the marzipan mixture.
Fold in the sifted flou rand cocoa powder in three batches.
Drizzle the melted butter and cocoa mass mixture over the marzipan and fold in.
Place the chocolate sable on top and sprinkle with cocoa nibs. Bake for 16 minutes at 165°C.

III. Dark Chocolate cremeux

• 310g Milk
• 310g Cream
• 135g Egg yolks
• 105g Sugar
• 360g Veliche sensation 72

METHOD

In a saucepan, heat the cream and the milk.
Mix the egg yolks and sugar together.
Cook à l’anglaise to 82°C.
Add the Veliche sensation 72.
Mix with a hand blender to obtain a smooth texture.
Place 150g in a round mould for the interior.

IV. Vanilla anglaise

• 500g Cream
• 120g Yolk
• 125g Sugar
• 100g Veliche Obsession
• 1 Vanilla bean
• 25g Gelatine mass

METHOD

In a saucepan, heat the cream.
Mix the egg yolks and sugar together.
Cook à l’anglaise to 82°C.
Add the Veliche Obsession and gelatine.
Mix with the help of a hand blender to obtain a smooth texture.
Place 150g in a round mould on top of the dark chocolate cremeux that has already set for the interior.

V. Dark chocolate Chantilly

• 2144g Cream
• 856g Veliche el Salvador

METHOD

In a saucepan, heat ¼ of the cream to make a ganache, add then the remaining cream.
Leave in the fridge overnight before whipping.

Whip the next day, cover the sides of a cake tin and place in the interior.

VI. Chocolate Spray

• 600g Veliche sensation 72
• 400g Cacaobutter Veliche

METHOD

Melt the chocolate and the cocoa butter spray around 35°C, make sure your tart is frozen.

ASSEMBLING

Spray a good layer on the tarts assemble on the baked sacher tart and pipe cremeux to get a nice delicate look. Put nice leaf decorations from leman on top to get a real fall look.

TIP

Make sure the tart is really set and frozen before spraying put it through a strainer and don’t spray when your mass is too hot.