1) Chocolate Sablé tart dough
- 180 g Butter
- 142 g Castor sugar
- 2 g Salt
- 71 g Whole egg
- 36 g Veliche Gourmet cacao powder
- 320 g Flour
- Mix the room temperature butter with the castor sugar and salt.
- Then add the whole egg and mix it through the butter.
- Finally, mix the flour and cacao powder and add to the butter mixture.
- Mix the dough well and cool before use.
- Roll out to 2 mm thickness.
2) Almond chocolate batter
- 50 g Egg white
- 50 g Sugar 1
- 80 g Eggs
- 35 g Egg yolk
- 112 g Sugar 2
- 145 g Almond powder
- 5 g Salt
- 62 g Butter
- 15 g Flour
- 20 g Veliche Gourmet cacao powder
- 30 g Veliche Gourmet dark chocolate baking drops
- 30 g Veliche Gourmet milk chocolate baking drops
- 5 g Orange zest
- Whip the egg white with sugar 1 until light and frothy.
- Mix the almond powder, salt, sugar 2 together with the egg yolk and eggs and whip until light and frothy.
- Melt the butter and add this to the almond mixture. Whip for 3 mins until light and frothy.
- Using a spatula, mix the whipped egg white through the almond mixture.
- Mix in the flour and cacao powder using a spatula.
- Finally, add the garnish.
- Put the mixture into the tartlet rings.
- Bake the tartlets at 175°C for about 18 mins.
3) Mandarine Napoleon liquor infusion
- 75 g Water
- 75 g Sugar
- 38 g Glucose
- 60 g Mandarine Napoleon Culinair
- Heat the water, sugar and glucose.
- Once boiled, add the Mandarine Napoleon Culinair.
- Use a brush to sprinkle the liquid on the chocolate biscuit inside the tartlet.
4) Milk chocolate cream anglaise
- 125 g Cream
- 125 g Milk
- 60 g Egg yolk
- 25 g Granulated sugar
- 125 g Veliche Gourmet Intense 35% Milk Chocolate
- 5 g Gelatine
- 25 g Water
- Mix the gelatine powder with cold water.
- Mix the egg yolk with the granulated sugar.
- Bring the cream and milk to the boil.
- Take the pan off the heat and stir in the egg yolk/sugar.
- Return the pan to the heat and cook the cream anglaise to 82°C.
- Take the pan off the heat and add the soaked gelatine.
- Pour the warm cream anglaise over the chocolate drops and mix briefly with a stick blender.
- Cool the cream anglaise before using.
Constructing the tartlet
- Place a layer of the chocolate sablé dough in a tartlet ring with a 8.5cm diameter.
- Make the chocolate batter (recipe 2) and using a piping bag, pipe the chocolate batter into the tartlet form up to 1 cm high.
- Bake the tartlet at 175°C for about 15 minutes until cooked.
- Make a crumble (5) from the remaining sablé dough. Press the dough through a coarse sieve.
- Bake the crumble sablé dough at 175°C until cooked.
- Leave the chocolate biscuit (inside the tartlet) to cool and then sprinkle with some infusing liquor.
- Make the milk chocolate cream anglaise (recipe 3).
- Fill the tartlets to the top with the milk chocolate anglaise and then place them in the fridge.
- Cover the chocolate crumble in some tempered dark chocolate, keeping the crumble crunchy.
- Place the crumble on the edge of the tartlets and sprinkle some castor sugar over the crumble.
- Fill up the tartlets with cut sections of tangerine, orange and grapefruit (6).
- Dab the sections with some neutral jelly and add lime zest. – Garnish as desired with chocolate decorations (see photo).