- 360g Unsalted Butter, Diced
- 195g Icing Sugar
- 80g Ground Almonds
- 745g Plain Flour
- 50g Rich Terracotta cocoa powder
- 60g Egg Yolks
- 85g Egg Whites
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Place all ingredients except the egg whites & egg yolk in a mixing bowl fit with a paddle attachment.
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Mix on a low speed until a crumble like consistency is reached. Next, add in the two quantities of egg and mix slowly until the pastry begins to form together, before removing from the bowl and kneading by hand.
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Roll evenly between parchment paper until an even 5mm thickness has been achieved. Line your tart cases & allow to freeze before baking. Bake from frozen for approximately 14 minutes at 160 degrees Celsius to part-cook before filling with the brownie and baking further.
- 200g Caster Sugar
- 50g Muscovado Sugar
- 180g Unsalted Butter, Softened
- 150g Whole Eggs
- 50g Carbon Black cocoa powder
- 75g Ground Almonds
- 175g Dark Chocolate, Melted
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In a large mixing bowl, combine and beat the caster sugar, muscovado sugar & softened butter until it begins to become creamy and fluffy in texture. Next, add in the whole eggs and mix to combine, before adding in both the ground almonds & cocoa powder.
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Once the mixture begins to resemble that of a cake batter, add in the melted chocolate and mix well to incorporate fully.
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Pipe evenly into your part-baked and cooled tart cases.
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Bake at 180 degrees Celsius for 22 - 25 minutes until firm to the touch. Remove your tarts from the oven and allow to cool fully.
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Cook the excess brownie mix separate on a lined baking tray as this will be needed to create the ‘truffle’ brownie inserts later.
- 4 Gelatine Sheets, Softened
- 165g Double Cream
- 35g Egg Yolk
- 1 Vanilla Pod, Seeded
- 320g White Chocolate
- 375ml Double Cream, Cold
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Start by straining away excess water from the gelatine sheets & leaving to one side. Next, in a pan, combine the 165g Double cream, egg yolk & vanilla and begin to ‘cook out’.
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Once the mixture thickens, remove from the heat, stir in the gelatine to dissolve before pouring the contents of the pan over the white chocolate.
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Process with a hand blender until smooth and continue to process whilst pouring in the cold cream. Transfer into a piping bag ready for using as directed in the method below.
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Pipe the prepared brownie mix into each part-cooked tart case and bake as directed in the recipe.
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Once your brownie tarts have been baked and cooled, use the vanilla cremeux to fill the imperfect surface to ensure each tart case is full and even. I then decided to sprinkle each with some processed excess trimmings from the tart cases to cover any visible white areas from the vanilla cremeux.
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Next, use the vanilla cremeux to fill the chosen mould before rolling the baked excess brownie in the palm of your hand to create small truffle sized balls to push into each mould, creating a ‘brownie surprise’ within each. Cover with excess cremeux and allow to freeze fully.
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Demould and glaze each ‘bunny’ with your chosen colour using a basic mirror glaze. Place each central onto the tarts ensuring there is no visible excess glaze. I chose to use the left over raw sable dough to shape small ‘paws’ for the rabbits as pictured. These are cooked between two perforated mats to ensure consistency when cooking from frozen.
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To finish, I tempered some milk chocolate and used a feather comb to press onto acetate and allow to set before inserting each into the top of the glazed pieces.
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Allow to defrost before serving or simply store in the fridge until required.
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