Black Forest Tartlet

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The Black Forest Tartlet is a pastry masterpiece that challenges chefs with its high technical level, incorporating multiple sub-recipes that come together to create an unforgettable taste experience.

In this creation, you will find a Mascarpone Pannacota enriched with Iota, which provides a smooth and creamy texture, perfect for delighting the palate. The Cherry crémeux has been elaborated with Fruit NH Pectin, guaranteeing an ideal consistency and an intense fruity flavor that perfectly complements the whole.

The final touch is given by a Chocolate Veil gelled with Gracila Gel. Thanks to Gracila Gel, it is possible to elaborate very thin and flexible veils, ideal to cover elaborations or fillings, adding an impressive visual and textural element to the tart.

Discover how to take your pastry skills to the next level with our Gracila Gel Recipe Book, available for download. Dare to experiment with these advanced techniques and surprise your guests with the exquisite Black Forest Tartlet. Download it now and transform your creations!

Black Forest Tartlet

Ingredients

Prepared by

  • Mascarpone pannacotta
    1. Fill the tartlet with the mascarpone pannacotta.
    2. Place a spongecake disk on top, and crown it with a piped ball of cherry crémeux.
    3. Insert a kirsch-flavoured cherry into the crémeux.
    4. Sprinkle the sides of a round cocoa veil with blackcurrant powder.
    5. Place the veil over the tartlet.
  • Cherry crémeux
    1. Mix the sugar with the Inulin, Natur Emul and pectin and leave on one side.
    2. Heat the cherry puree to 40 °C and add the above mixture little by little, stirring constantly.
    3. Bring to the boil. Remove from the heat and cool to 45 °C.
    4. Add the coconut fat and emulsify with an electric whisk.
    5. Pour into moulds and leave them in the fridge for 6 hours so that the mixture crystallizes properly.
  • Flourless chocolate sponge cake
    1. Melt the chocolate and the butter at a temperature of about 50 ºC
    2. Whip the egg whites, adding the sugar right from the start so that it is uniformly integrated.
    3. Add a little of the whipped egg whites to the chocolate and butter mixture. Then add the yolks and beat until a uniform mix is obtained.
    4. Finally, add the rest of the whipped egg whites.
  • Black cocoa veil
    1. Mix the solids in a bowl and stir.
    2. Pour this mixture into the water and stir well.
    3. Bring to the boil, stirring continuously.
    4. Leave to rest off the heat for 10 seconds. Remove any surface bubbles and pour onto a tray.
    5. Spread it out well to ensure a uniform thickness, and leave it to set.
  • Final Assembly: Black Forest Tartlet
    1. Fill the tartlet with the mascarpone pannacotta.
    2. Place a spongecake disk on top, and crown it with a piped ball of cherry crémeux.
    3. Insert a kirsch-flavoured cherry into the crémeux.
    4. Sprinkle the sides of a round cocoa veil with blackcurrant powder.
    5. Place the veil over the tartlet.

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