Carbon Black S’mores Tart
Part 1: Cocoa Pate Sable
Ingredients
Method- 150g Butter
- 75g Confectioners' Sugar
- 1 Vanilla Bean or ½ Vanilla Extract
- 50g Eggs (lightly beaten)
- 175g Pastry Flour
- 30g deZaan Rich Terracotta Cocoa Powder
Note: This can be used as a tart shell, an additional texture to a dessert, as a cookie.
Cocoa Powder suggestions: This recipe can be used with all of deZaan's six cocoa powders. If you are using Carbon Black – use 20g of this powder.
- In a mixing bowl, add butter, confectioners' sugar and vanilla. Cream together until smooth and light in color.
- Gradually add eggs, beating well in between each addition.
- Add flour and cocoa powder and mix them. Scrape the bowl down to make sure all ingredients fully blend into the dough.
- Transfer from bowl to flattened piece of plastic film wrap. Wrap and cool in refrigerator until firm.
- Roll out dough to 4-5mm thickness. And form into round tart mold (15cm tart mold).
- Refrigerate for 25 minutes before baking.
- Bake at 170ºC/330ºF for 12-15 minutes (time of baking depends on power of oven). Check for readiness after 12 minutes.
Part 2: Carbon Black Ganache
Ingredients
Method- 500ml Cream (35%)
- 1g Smoked Oolong Tea
- 140g Sugar
- 150g deZaan Carbon Black Cocoa Powder
Suggested uses: Tart fillings, dessert additions, cake fillings
- In a saucepan, add cream and tea. Bring to a soft boil.
- Take off heat and cover and allow to infuse for 5 minutes.
- Blend with an immersion blender and strain.
- Bring cream back to heat and add sugar. Bring to a soft boil.
- Pour hot cream to cocoa powder. Blend with an immersion blender.
- Pour directly into tart mold and allow to set.
- Store in an air-tight container until ready to use.
Part 3: Caramel Mou Sauce
Ingredients
Method- 192ml Single Cream
- 0.5g Smoked Oolong Tea
- ½ Vanilla Bean
- 57g Sugar
- 21g Glucose
- 27g Soft Brown Sugar
- Warm up cream, tea and vanilla bean. Infuse and keep at warm temperature.
- Make a caramel with all three sugars. At semi-dark golden caramel, deglaze with cream.
- Cook to 107ºC and strain into a mixing bowl. Mix on low speed until cooled (paddle attachment).
- Store in piping bags until ready for use.
Part 4: Soft Marshmallow
Ingredients
Method- 152g Trimoline (quantity 1)
- 200g Granulated Sugar
- 152ml Water
- 212g Trimoline (quantity 2)
- 120g Fish Gelatine (20g Porc Gelatin)
- In a saucepan, add 1st quantity of trimoline, sugar and water. Bring to a boil and cook to 110ºC.
- At the same time, add 2nd quantity of Trimoline to a mixing bowl with a whisk attachment and start beating.
- Once syrup has reached the correct temperature, stream into mixing bowl while constantly whisking at a medium speed.
- Stream in gelatin and whisk until medium and glossy peaks form.
- Transfer to piping bag and decorate tart.
- Allow to set a couple of minutes and proceed to burn the top lightly with a torch.
- Finish with a few pieces of smoked oolong tea.
