Week 90: Chocolate, peanut butter and jelly tarts

Zumba mania strikes again. And this time, it’s sweet, not savoury. After I tasted Adriano Zumbo’s Peter, Bob and John tart in Sydney earlier this year, I just couldn’t stop dreaming about it. That first taste of the smooth chocolate namelaka, the slightly tangy raspberry gel, and the flaky and buttery pâte friable, what wouldn’t I give to taste that for the first time again? Unfortunately, it seems that it has been taken off their menu as I don’t see if on the online store. Pity.

So looks like I just have to recreate it myself. I have been doing months of research. Reading up on multiple chocolate mousse recipes, raspberry gel recipes and tart base recipes. I think the breakthrough arrived when I came across this incredibly delicious sablé recipe. Honestly, I was just so intrigued by the use of cooked yolks in the recipe. I was pleasantly surprised at how flaky it turned out. The following recipe is adapted from multiple sources, mostly from Adriano Zumbo’s The Zumbo Files, with some modifications.

Makes 6 7.5 cm mini cakes

For the sablé

26g boiled egg yolk

49g plain flour

81g cake flour

3g baking powder

121g unsalted butter, cubed and chilled

30g caster sugar

22g ground almond

3g salt

1) Prepare the egg yolks by running it through a fine sieve.

2) In a large bowl, combine the flours and baking powder. Then, rub in the chilled butter until the size of peas.

3) Add the sugar, ground almond, salt and egg yolks, and gently knead until a dough is form. It will be quite crumbly. Press it together, then, wrap in cling film and allow to chill for at least an hour.

4) Preheat oven to 180C fan.

5) Roll out the dough between 2 pieces of parchment paper until thickness of approximately 5mm. Using a round cutter, cut out round dough and lay them on parchment lined baking trays.

6) Bake in preheated oven for 10 to 15 minutes, until edges are lightly browned.

For the raspberry gel

100g frozen raspberry

10g caster sugar

2g pectin powder

1) Allow the frozen berries to thaw, then, purée using a hand blender.

2) Heat the raspberry purée in a heavy-bottomed saucepan until it reaches 60C.

3) Add the pectin powder to the caster sugar, and add it to the raspberry purée. Continue to cook until it reaches a boil, about 95C.

4) Scrap into a bowl and cover by wrapping with cling film, making sure to press the film tightly on the gel. Allow to cool to room temperature.

For the peanut butter crème pâtissière

125ml whole milk

1 egg yolk

20g caster sugar

6g cornstarch

50g smooth peanut butter

1) In a small saucepan, bring the milk to a boil.

2) In a bowl, combine the yolk, sugar and cornstarch together and whisk until well-mixed.

3) Once the milk has reached a boil, temper the yolk mixture by whisking a couple spoonfuls of the hot milk into the yolk mixture.Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.

4) Pour the mixture back into the saucepan. Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil.

5) Keep whisking vigorously for 1 to 2 more minutes (still over medium heat). The mixture should have thicken, Do not overcook.

6) Remove cream mixture from heat and pour it onto peanut butter in a large bowl. Allow it to sit for a minute, then, slowly fold the mixture and ensure peanut butter is mixed thoroughly.

7) Pour the crème pâtissière into mini silicone dome moulds, then, allow to set in the freezer. It will take about 2 hours.

For the chocolate namelaka

2 gelatine leaves

12g cold water

135g dark chocolate couverture

55g milk chocolate couverture

100g whole milk

1 tsp pure chocolate extract

3g unsweetened cocoa powder

5g liquid glucose

200g cold heavy cream

1) Cut the gelatine leaves into small pieces and allow to bloom in the cold water.

2) Melt the chocolates in a large bowl over a bain-marie.

3) Put the milk, chocolate extract, cocoa powder and glucose into heavy-bottomed saucepan and heat to 90C.

4) Remove the milk mixture from the heat and stir in the gelatine and the soaking liquid until melted.

5) Pour half the milk mixture into the melted chocolate and stir until well mixed. Then add the rest of the liquid and stir well.

6) Add the cold cream, and using a hand blender to process until smooth.

7) Cover tightly with cling wrap, making sure to press the film onto the surface of the cream. Allow to refrigerate for about an hour to set slightly.

For the dark chocolate glaze

10 gelatine leaves

120g cold water

75g water, extra

150g caster sugar

150g liquid glucose

100g condensed milk

150g dark chocolate couverture

1) Cut the gelatine leaves into small pieces and allow to bloom in the cold water.

2) Measure the extra water, caster sugar and liquid glucose into a saucepan and heat until it reaches 105C.

3) Bring the sugar mixture off the heat and stir in the condensed milk, followed by the gelatine leaves and soaking liquid.

4) Pur the chocolate in a large bowl, then, pour the sugar mixture onto the chocolate. Allow to sit for a minute, then stir to mix. Then, use a hand blender to process until smooth.

5) Cover with cling wrap, pressing the film onto the surface of the glaze. Allow to cool. Use the glaze at 35C.

To assemble

30g lightly salted, toasted, chopped peanuts

1) Using a medium silicone dome mould, fill up 6 cavities halfway with the chocolate namelaka.

2) Remove the frozen peanut butter crème pâtissière mini domes, and place one each into the chocolate namelaka, pressing it in.

3) Fill the raspberry gel into a piping bag and pipe about 6g of gel into each cavity, on top of the peanut butter crème pâtissière.

4) Allow to chill in the freezer for about 15 minutes to set the raspberry gel.

5) Then, fill up the remainder of the cavity with the chocolate namelaka. You should have enough to fill all 6 cavities, with a little leftover (as your reward).

6) Leave to set in the freezer overnight.

7) Spread the slightly warm toasted peanuts on a shallow plate. Remove the frozen chocolate domes and lightly coat the top surface of the dome with the peanuts. Press the peanuts lightly into the domes so they don’t fall off.

8) Allow to chill for another hour or so before glazing.

9) Set up your glazing station by placing a plate, and place a flat-bottomed glass upside down in the middle of the plate. Bring the chocolate glaze to 35C. Lay out the sablé pieces.

10) Using a small spatula, put a chocolate dome onto the glass, sitting atop the spatula for easy removal. Slowly pour the glaze as you turn the plate, making sure entire dome is covered.

11) Using another spatula, carefully move the dome from the glazing station and place it onto the sablé.

The recipe above makes extra portion of everything, except the chocolate namelaka. If you think the weight of the sablé ingredients are odd, that is because I scaled it to match the boiled egg yolk weight. For this, I used 2 egg yolks. The sablé is quite delicious on its own, so is the peanut butter crème pâtissière. You can freeze the chocolate glaze for future use.

The namelaka, gosh, I have forgotten how amazing it is. The texture is like no other. Creamier than mousse, thick and luscious, it is definitely my new favourite dessert component. It is strangely difficult to find any recipes online though. And even from the book, I had to adapt it from the original vanilla namelaka recipe. But, it turned out so well! I am dreaming up my next dessert adventure.

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