Crimson Red Tart

artisans-and-chefs manufacturing

artisans-and-chefs

Part 1: Crimson Red Sable Breton

Ingredients

280g Flour
40g deZaan Crimson Red Cocoa Powder
2g Salt
12g Baking Powder
260g Butter
220g Confectioners' Sugar
100g Egg Yolks
20g Vanilla Paste
50g Chopped Walnuts

Method

Sift the flour, cocoa powder, salt, and baking powder together. Mix to combine.
Cream the butter and confectioners' sugar.
Add in the egg yolks and vanilla paste.
Mix in the sifted dry ingredients until just combined. Mix in the ground walnuts evenly.
Scoop the dough into 9cm ring molds.
Bake at 180°C/350°F for about 10-15 minutes.
Once removed from the oven, use a measuring cup, and press the center in.
Allow to cool.

Part 2: Crimson Red Mousse

Ingredients

285g Cream 35% (1)
114g Glucose
108g deZaan Crimson Red Cocoa Powder
1.25g Sea Salt
184g Brown Sugar
38g Butter (soft)
57g Dry Milk Powder (non-fat)
13g Vanilla Paste
272g Cream 35% (2)

Method

Place the heavy cream (1), glucose, sea salt, brown sugar, and milk powder in a pot. Bring to a simmer and ensure everything has dissolved.
In a separate bowl, combine the cocoa powder and vanilla paste.
Pour the cream mixture over the cocoa powder and with a hand blender, blend until smooth. Blend in the butter.
Strain and chill overnight.
When ready, whip the mixture on high speed in a stand mixer until stiff peaks.
Whip the heavy cream (2) to soft peaks and fold this into the whipped Crimson Red base.
Pipe into molds and freeze overnight.

Part 3: Crimson Red Glaze

Ingredients

8.5g Powdered Gelatin
42g Water (cold)
74g Water
206g Granulated Sugar
71g deZaan Crimson Red Cocoa Powder
132g Cream 35%

Method

Bloom the gelatin in the 42g of cold water
In a saucepan, add 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 being careful not to incorporate too much air to prevent having bubbles when glazing.
Strain and reserve until needed.
Remove the mousse from their molds and keep frozen.
Glaze the frozen mousse and level off the tops once glazed.

Part 4: Maple Miso Caramel

Ingredients

150g Granulated Sugar
100g Maple
250g Cream 35%
50g Butter
60g White Miso
1g Sea Salt
10g Vanilla Paste

Method

Caramelize the sugar to a medium-brown amber. Mix in the maple.
Carefully stir in the cream.
Switch off the heat, blend in the butter, miso, salt, and vanilla, and strain.

Part 5: Gold Specked Vanilla Glaze

Ingredients

250g Water
200g Granulated Sugar
50g Glucose Syrup
1g Salt
5g Vanilla Extract
6g Agar Agar
24 Gold Leaf Sheets

Method

Combine all the ingredients except the gold leaf. Mix to combine.
Bring the mixture to a boil. Simmer while stirring for 4 minutes.
Pour the mixture onto a sheet tray. Let it firm in the refrigerator.
Once firm, break into smaller pieces and blend until smooth.
Mix in the gold leaf.

Part 6: Meringue Chip

Ingredients

114g Egg Whites
255g Confectioners' Sugar
4g Vanilla Paste
1g Salt

Method

Whisk the egg whites to soft peaks.
On medium speed, gradually add the sugar a few tablespoons at a time.
Whip to stiff peaks and mix in the salt and vanilla.
Spread evenly onto a silicone matt-lined sheet tray.
Bake at 150°C/300°F for about 1 hour.
Allow to cool and then break into pieces. Reserve in an airtight container with a silica packet.

Part 7: Assembly

Method

Pipe the maple miso caramel on top of the sable Breton.
Top with the glazed Crimson Red mousse.
Pipe the gold-specked vanilla glaze around the top edge of the mousse.
Garnish with a whole walnut, meringue chip, and a touch of maple miso caramel.

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