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Carbon Black Beet Tartlet

A Carbon Black tartlet balanced with a sweet and creamy beet mouse with crème fraiche.

Difficulty
Servings24 portions – 4.5cm each
Product used: Carbon Black
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Part 1: Carbon Black Tart Shell
Ingredients
  • 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
Method
  1. Sift the flour, cocoa powder, baking powder, and salt. Set aside.
  2. Cream the butter and sugar.
  3. Mix in the eggs and vanilla extract.
  4. Add in the sifted dry ingredients and mix until just combined. Knead the dough together on the tabletop to ensure even mixing.
  5. Roll between two pieces of parchment to ¼ cm thickness and chill.
  6. Cut into 5.75cm rounds. Press into the tart shells.
  7. Bake at 180°C/350°F for about 8-10 minutes.
Part 2: Carbon Black Ganache
Ingredients
  • 300g Cream 35%
  • 130g Granulated Sugar
  • 160g Glucose Syrup
  • 40g Invert Sugar
  • 0.5g Sea Salt
  • 110g deZaan Carbon Black Cocoa Powder
  • 100g Butter
Method
  1. In a pot, combine everything except the cocoa powder and butter.
  2. Place the pot on medium heat and cook no more than a simmer, until the sugar and salt have dissolved.
  3. Switch off the heat and blend the liquid with the cocoa powder with a hand blender until smooth.
  4. Blend in the butter and strain.
Part 3: Whipped Crème Fraiche
Ingredients
  • 230g Crème Fraiche
  • 30g Powdered Sugar
  • 8g Vanilla Paste
Method
  1. Combine all the ingredients and whip to stiff peaks.
  2. Pipe into the molds and freeze.
  3. Unmold and keep frozen.
Part 4: Beet Mousse
Ingredients
  • 150g Cream 35%
  • 2.5g Powdered Gelatin
  • 80g Beet Juice
  • 35g Granulated Sugar
  • 60g Egg Yolks
  • 4g Vanilla Extract
Method
  1. Bloom the gelatin in 15g of the cream and set aside.
  2. Over a double boiler, cook the beet juice, sugar, egg yolks, and vanilla extract to 82°C/180°F.
  3. Melt the bloomed gelatin and add to the beet mixture. Whisk the mixture to the ribbon stage and cool.
  4. Whisk the remaining cream to medium peaks. Fold into the beet mixture.
  5. 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
  • 74g Water
  • 206g Granulated Sugar
  • 71g deZaan Carbon Black Cocoa Powder
  • 132g Cream 35%
  • 8.5g Powdered Gelatin
  • 42g Water (cold)
Method
  1. Bloom the gelatin in the 42g of cold water.
  2. In a saucepan, add the water and sugar and bring to a full boil (making sure all the sugar is well dissolved).
  3. Add the cream to the sugar water and bring to a boil.
  4. Add the cocoa powder making sure to stir continuously until reboiled.
  5. 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.
  6. Strain and reserve until needed.
Part 6: Beet Chip
Ingredients
  • 120g Beet (whole)
  • 100g Water
  • 100g Granulated Sugar
Method
  1. 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.
  2. Peel and let the beet cool.
  3. Make a simple syrup by bringing the water and sugar to a boil and chill.
  4. Slice the beet to 1/8cm thickness.
  5. Cut as many 3/4cm circles out of each slice of beet.
  6. Dip the discs into the simple syrup and line them onto a silicone sheet lined sheet tray.
  7. Cover with another silicone sheet and bake at 135°C/275°F for about an hour.
  8. Remove the top silicone sheet halfway through baking.
Part 7: Assembly
Ingredients
  • Gold Leaves (for garnishing)
Method
  1. Pipe the Carbon Black ganache into the tart shell.
  2. Remove the beet mousse from the freezer and glaze with the Carbon Black glaze.
  3. Immediately transfer to the tart shell filled with the ganache.
  4. Garnish with a few pieces of gold leaves and one beet chip.

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