Chocolate and citrus tartlets Recipe by chef Peter Remmelzwaal

1) Chocolate Sablé tart dough

  1. Mix the room temperature butter with the castor sugar and salt.
  2. Then add the whole egg and mix it through the butter.
  3. Finally, mix the flour and cacao powder and add to the butter mixture.
  4. Mix the dough well and cool before use.
  5. 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
  1. Whip the egg white with sugar 1 until light and frothy.
  2. Mix the almond powder, salt, sugar 2 together with the egg yolk and eggs and whip until light and frothy.
  3. Melt the butter and add this to the almond mixture. Whip for 3 mins until light and frothy.
  4. Using a spatula, mix the whipped egg white through the almond mixture.
  5. Mix in the flour and cacao powder using a spatula.
  6. Finally, add the garnish.
  7. Put the mixture into the tartlet rings.
  8. 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
  1. Heat the water, sugar and glucose.
  2. Once boiled, add the Mandarine Napoleon Culinair.
  3. Use a brush to sprinkle the liquid on the chocolate biscuit inside the tartlet.

4) Milk chocolate cream anglaise

  1. Mix the gelatine powder with cold water.
  2. Mix the egg yolk with the granulated sugar.
  3. Bring the cream and milk to the boil.
  4. Take the pan off the heat and stir in the egg yolk/sugar.
  5. Return the pan to the heat and cook the cream anglaise to 82°C.
  6. Take the pan off the heat and add the soaked gelatine.
  7. Pour the warm cream anglaise over the chocolate drops and mix briefly with a stick blender.
  8. Cool the cream anglaise before using.

Constructing the tartlet

  1. Place a layer of the chocolate sablé dough in a tartlet ring with a 8.5cm diameter.
  2. Make the chocolate batter (recipe 2) and using a piping bag, pipe the chocolate batter into the tartlet form up to 1 cm high.
  3. Bake the tartlet at 175°C for about 15 minutes until cooked.
  4. Make a crumble (5) from the remaining sablé dough. Press the dough through a coarse sieve.
  5. Bake the crumble sablé dough at 175°C until cooked.
  6. Leave the chocolate biscuit (inside the tartlet) to cool and then sprinkle with some infusing liquor.
  7. Make the milk chocolate cream anglaise (recipe 3).
  8. Fill the tartlets to the top with the milk chocolate anglaise and then place them in the fridge.
  9. Cover the chocolate crumble in some tempered dark chocolate, keeping the crumble crunchy.
  10. Place the crumble on the edge of the tartlets and sprinkle some castor sugar over the crumble.
  11. Fill up the tartlets with cut sections of tangerine, orange and grapefruit (6).
  12. Dab the sections with some neutral jelly and add lime zest. – Garnish as desired with chocolate decorations (see photo).