Crimson Red Tart
Part 1: Crimson Red Sable Breton
Ingredients
Method- 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
- 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
Method- 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)
- 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
Method- 8.5g Powdered Gelatin
- 42g Water (cold)
- 74g Water
- 206g Granulated Sugar
- 71g deZaan Crimson Red Cocoa Powder
- 132g Cream 35%
- 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
Method- 150g Granulated Sugar
- 100g Maple
- 250g Cream 35%
- 50g Butter
- 60g White Miso
- 1g Sea Salt
- 10g Vanilla Paste
- 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
Method- 250g Water
- 200g Granulated Sugar
- 50g Glucose Syrup
- 1g Salt
- 5g Vanilla Extract
- 6g Agar Agar
- 24 Gold Leaf Sheets
- 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
Method- 114g Egg Whites
- 255g Confectioners' Sugar
- 4g Vanilla Paste
- 1g Salt
- 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.
