All Black Tart

Ingredients

Prepared by

  • Cocoa sablé
    1. Add the butter in small cubes in to the solids ingeredients previusly mixted.
    2. Add then the eggs and knead until well combined. Roll down the dough in between two guitar sheets 3mm.
    3. Fill the tartelets molds and backe up 150º during 14-15 minutes.
  • Chocolate fondant
    1. Melt the butter and the chocolate up 40ºC.
    2. Add the cremsucre, the egg and the gelcrem hot.
    3. Mix anb blend well the muscovado sugar with the sugar and add to the previous elaboration.
    4. Once well combined add the remaining ingredinets and mix well.
  • Chocolate mousse
    1. Melt the chocolate at 55°C and mix with the sunflower oil until smooth.
    2. Heat the water (1) with the Vegan Mousse Gelatine to boiling point while stirring. Then pour in the chocolate mixture and emulsify with an electric mixer.
    3. In the meantime, mix the water (2) with the Potatowhip and whip with the whipping machine.
    4. Halfway through whipping, add the sugar mixed with the flaxfiber. Continue whipping for about 10 minutes more.
    5. Add the chocolate emulsion at 55ºC to the meringue little by little, mixing at medium speed.
  • Dark chocolate glaze
    1. Mix the pectin with the sugar.
    2. Heat the water up to 40ºC. Gradually pour in the sugar and pectin mixture, stirring constantly with a whisk.
    3. Bring to the boil, add the glucose and boil again.
    4. Remove from the heat and mix with the chocolate and cocoa butter. Emulsify with an inmertion blender.
    5. Chill at 4ºC for 24 hours. Heat 35 to 40ºC for glazing.
  • Final assembly of all black tart
    1. Fill the Sablé with the fondant dough and back up 140ºC 40 minutes.
    2. Once cold put the nibs on. Glace the mousse and place on the tart.
    3. Decore with one cocoa nib on.

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