Week 129: Tarte de surprise

Whenever I tasted something incredibly delicious, I always wished that I could somehow taste it again for the first time. Because there is nothing quite like that surprise you get when you taste something so unexpectedly scrumptious. Sadly, that is a catch-22, as I have obviously tasted it before so I couldn’t really taste it for the first team, again.

Fortunately, I had just that opportunity today. I first tasted this tart from Patisserie Platine by Waku Ghin. It took my breathe away! The unexpected flavours went so well together. So I spent the last few weeks researching. And while I dare not say I managed to come close to the original version – this tart is pretty good too! I used my trusty chocolate tart dough for the tart base.

Makes 4 x 8cm tarts

For the candied orange slices

1 large navel orange

125g granulated sugar

1) Thoroughly wash and dry the orange then sliced into slices of about 1/2cm.

2) Boil sliced orange for 10 minutes until slighly soft.

3) Drain orange slices.

4) Prepare the sugar syrup by adding 180g water to the sugar.

5) When sugar syrup has come to a boil, add the orange slices, ensuring that the slices are completely submerged.

6) Simmer in sugar syrup for approximately 40 minutes until orange slices have softened completely.

7) Drain completely and pat dry. Store covered in refrigerator until required. This makes more than enough for 4 tarts.

For the chocolate créme pâtissiére

125g whole milk

1 large egg yolk

17g granulated sugar

6g cornstarch

10g unsalted butter, at room temperature

50g dark chocolate couverture, >70% cocoa butter

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

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

3) Once the milk has reached a boil, temper the yolks 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 chocolate couverture in a large bowl. Allow to sit for a minute, then, fold cream into melted chocolate. Allow to cool to < 50C.

7) Add butter to the cream and stir to incorporate.

For the jasmine mousse

80g boiling water

15g jasmine pearls

200g heavy cream

1.5 gelatine leaves

30g corn syrup

100g white chocolate couverture, melted

1) Pour boiling water over jasmine pearl and allow to steep for 15 minutes. Then drain the tea leaves. You will need 45g of tea.

2) Bloom gelatine leaves in cold water.

3) Add tea to 50g of heavy cream and corn syrup. Heat the mixture in a saucepan until little bubbles corm around the sides.

4) Squeeze excess water from the gelatine leaves and stir into tea mixture.

5) Pour tea mixture into melted chocolate and stir to mix completely. Allow to cool to room temperature.

6) Whip remaining heavy cream to stiff peaks, then, fold into cooled chocolate.

7) Pour into silicone tartelletta mould and freeze. This makes enough for 6 portions.

To assemble

4 chocolate tart shells

100g mirror glaze

8g rum

42g water

17g dark chocolate couverture

2g vegetable oil

1) Line the tart shells with a layer of candied orange. If the slices are too big for the tart, cut into quarters.

2) Fill the tart shells with equal amount of chocolate créme pâtissiére, smoothing out the top.

3) Prepare the glaze by adding rum and water to the mirror glaze and heating it until liquid. Allow to cool to room temperature.

4) Remove jasmine mousse from mould and glaze using prepared mirror glaze.

5) Refrigerate jasmine mousse for at least 10 minutes for the glaze to set.

6) Prepare chocolate decoration by melting chocolate in a Bain-Marie, then, stirring in the vegetable oil.

7) Using a large paintbrush, brush the melted chocolate onto the glazed mousse, then place one mousse portion on top of each tart.

Eating these tarts are a pure joy. In future, I would probably made thinner slices of candied orange, just, so it won’t take so long to cook. And I will definitely steep the tea leaves a longer to have a stronger jasmine taste. Jasmine is not a very strong tea so it will benefit from a longer steep.

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