Ingredients |
Quantity(g/ml) |
|
|---|---|---|
| A | Unsalted Butter, soft Icing Sugar – sifted |
190 105 |
| B | Glucose / Corn Syrup - warm Egg yolks |
25 30 (Appox. 2pcs) |
| C | Cocoa Powder – BERYL’S GOURMET (22%) Cake Flour (9% Protein) |
45 225 |
| Total | 620 |
Methods:
– Combine “A” and beat gently using the paddle attachment, do not over-mixed.
– Warm-up Syrup and combine with egg yolk then add into butter mixture.
– Sift “C”, add into the mixture and stir thoroughly.
– Flatten and wrap, refrigerate to firm-up and rest the dough.
– Roll out to 3 mm and line Tart moulds, chill.
– Blind bake at 190ºC for approx 12 – 15 minutes.
– Yield: 12 Aluminium Tart moulds (8 cm Tart Moulds).
Technical Note:
– Do not over mix or over beat the Butter & Sugar, also the finished dough.
– Always refrigerate dough before using, work with it when its “pliable”.
– Freeze the “Tart Shell” after lining it with the “Sable” for 5 minutes, place the paper or aluminium foil over and the beans or rice above, blind bake.
Chocolate Ganache with Sweet Potato
Ingredients |
Quantity (g/ml) |
|
|---|---|---|
| A | Fresh Cream 35% Milk Fat Fresh Milk (UHT) |
180 120 |
| B | Dark Chocolate Couverture - 52% BERYL’S GOURMET chopped in a small | 250 |
| C | Eggs | 65 |
| D | Sweet Potato, mashed | 130 |
| Total | 745 |
Methods:
– Peel and slice sweet potato into pieces boil to softened and mash.
– Bring “A” to boil, pour over chocolate stir and emulsify.
– Whisk eggs stir in, then add mashed potato.
– Pour onto the blind baked Tart shell lined with Chocolate sponge.
– Bake at 150ºC for approximately 12 -15 minutes, do not over baked.
Technical Note:
– Pour the mixture over the Chocolate Sponge disc sitting inside the Tart Shell, leave for 2 minutes to absorbs the mixture, then top-up if require.
Chocolate Sabayon
Ingredients |
Quantity (g/ml) |
|
|---|---|---|
| A | Eggyolks Caster Sugar |
50(Appox. 2pcs) 30 |
| B | Dark Chocolate Couverture - 62% BERYL’S GOURMET melted | 100 |
| C | EggsFresh Cream 35% Milk Fat | 150 |
| Total | 330 |
Methods:
– Combine “A” into a stainless steel bowl, whisk continuously over simmering water, and do not over-cook, remove from heat when the mixture achieved a fluffy texture.
– Melt BERYL’S 62% Dark Chocolate Couverture, fold into the Sabayon.
– Whip the Cream to soft peak, and fold into Sabayon mixture.
– Fill into mini dome shape flexible moulds, freeze demould and glaze with chocolate ganache.
– Yields: 12 pieces.
Technical Note:
– Do not boil the water when whisking the egg mixture over it.
To Assemble:
– Cut Chocolate Sponge into a disc (Diameter: 7cm, Thickness 1cm), place sponge inside the Tart shell.
– Pour the Chocolate ganache.
– Bake at 150ºC for approximately 12 – 15 minutes, cool down & freeze.
– De-mould and place Chocolate Sabayon over the top and spray with Chocolate (optional).
– Decorate with chocolate sticks, and chocolate ganache.
– Yield: 12 Tart Moulds. (8cm ø)