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

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Ingredients

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  • Mascarpone pannacotta
    1. Fill the tartlet with the mascarpone pannacotta.
    2. Place a disc of sponge cake on top and place a scoop of cherry cream on top.
    3. Insert a kirsch cherry into the cream.
    4. Sprinkle the sides of a round cocoa veil with blackcurrant powder.
    5. Place the veil over the tartlet.

  • Cherry crémeux
    1. Mix sugar, inulin, Natur Emul and pectin, set aside.
    2. Heat the cherry purée to 40 ºC and gradually add the previous mixture to it, stirring constantly.
    3. Bring to the boil. Remove from the heat and cool to 45 ºC.
    4. Add the coconut fat and emulsify with an electric mixer.
    5. Distribute into molds and keep in the refrigerator for 6 hours for proper crystallization.

  • Flourless chocolate sponge cake
    1. Melt the chocolate and the butter at a temperature of about 50 ºC
    2. Beat the egg whites, adding the sugar from the beginning to obtain a perfectly homogeneous mixture.
    3. Add some of the whipped egg whites to the chocolate and butter mixture, then the egg yolks and beat until smooth.
    4. Finish by adding the rest of the 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 the mixture to a boil, stirring constantly.
    4. Let stand 10 seconds off the heat, remove the bubbles on the surface and pour on a tray.
    5. Spread the mixture well so that it forms a uniform veil and allow to gel.

  • Final Assembly: Black Forest Tartlet
    1. Fill the tartlet with the mascarpone pannacotta.
    2. Place a disc of sponge cake on top and place a scoop of cherry cream on top.
    3. Insert a kirsch cherry into the cream.
    4. Sprinkle the sides of a disk of the cocoa veil with powdered black currant.
    5. Place the veil over the tartlet.

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