Carbon Black Beet Tartlet
Part 1: Carbon Black Tart Shell
Ingredients
Method- 175g Flour
- 20g deZaan Carbon Black Cocoa Powder
- 4.5g Baking Powder
- 2g Salt
- 114g Butter (soft)
- 100g Granulated Sugar
- 25g Eggs
- 4g Vanilla Extract
- Sift the flour, cocoa powder, baking powder, and salt. Set aside.
- Cream the butter and sugar.
- Mix in the eggs and vanilla extract.
- Add in the sifted dry ingredients and mix until just combined. Knead the dough together on the tabletop to ensure even mixing.
- Roll between two pieces of parchment to ¼ cm thickness and chill.
- Cut into 5.75cm rounds. Press into the tart shells.
- Bake at 180°C/350°F for about 8-10 minutes.
Part 2: Carbon Black Ganache
Ingredients
Method- 300g Cream 35%
- 130g Granulated Sugar
- 160g Glucose Syrup
- 40g Invert Sugar
- 0.5g Sea Salt
- 110g deZaan Carbon Black Cocoa Powder
- 100g Butter
- In a pot, combine everything except the cocoa powder and butter.
- Place the pot on medium heat and cook no more than a simmer, until the sugar and salt have dissolved.
- Switch off the heat and blend the liquid with the cocoa powder with a hand blender until smooth.
- Blend in the butter and strain.
Part 3: Whipped Crème Fraiche
Ingredients
Method- 230g Crème Fraiche
- 30g Powdered Sugar
- 8g Vanilla Paste
- Combine all the ingredients and whip to stiff peaks.
- Pipe into the molds and freeze.
- Unmold and keep frozen.
Part 4: Beet Mousse
Ingredients
Method- 150g Cream 35%
- 2.5g Powdered Gelatin
- 80g Beet Juice
- 35g Granulated Sugar
- 60g Egg Yolks
- 4g Vanilla Extract
- Bloom the gelatin in 15g of the cream and set aside.
- Over a double boiler, cook the beet juice, sugar, egg yolks, and vanilla extract to 82°C/180°F.
- Melt the bloomed gelatin and add to the beet mixture. Whisk the mixture to the ribbon stage and cool.
- Whisk the remaining cream to medium peaks. Fold into the beet mixture.
- Pipe into the molds halfway through. Insert a frozen crème fraiche in the center. Cover to the top with more beet mousse and freeze.
Part 5: Carbon Black Glaze
Ingredients
Method- 74g Water
- 206g Granulated Sugar
- 71g deZaan Carbon Black Cocoa Powder
- 132g Cream 35%
- 8.5g Powdered Gelatin
- 42g Water (cold)
- Bloom the gelatin in the 42g of cold water.
- In a saucepan, add the water and sugar and bring to a full boil (making sure all the sugar is well dissolved).
- Add the cream to the sugar water and bring to a boil.
- Add the cocoa powder making sure to stir continuously until reboiled.
- Take off the heat and let cool for 10 minutes, then add the gelatin. Blend with a hand blender. Be careful not to incorporate too much air.
- Strain and reserve until needed.
Part 6: Beet Chip
Ingredients
Method- 120g Beet (whole)
- 100g Water
- 100g Granulated Sugar
- Wrap the beet whole in aluminum foil. Bake at 180°C/350°F for about 40 minutes or until tender and cooked all the way through.
- Peel and let the beet cool.
- Make a simple syrup by bringing the water and sugar to a boil and chill.
- Slice the beet to 1/8cm thickness.
- Cut as many 3/4cm circles out of each slice of beet.
- Dip the discs into the simple syrup and line them onto a silicone sheet lined sheet tray.
- Cover with another silicone sheet and bake at 135°C/275°F for about an hour.
- Remove the top silicone sheet halfway through baking.
Part 7: Assembly
Ingredients
Method- Gold Leaves (for garnishing)
- Pipe the Carbon Black ganache into the tart shell.
- Remove the beet mousse from the freezer and glaze with the Carbon Black glaze.
- Immediately transfer to the tart shell filled with the ganache.
- Garnish with a few pieces of gold leaves and one beet chip.
