Mixed Berry Frangipane Tart
Part 1: Rich Terracotta Pate Sable
Ingredients
Method- 150g Butter
- 75g Confectioner’s sugar
- 1 Vanilla bean or ½ vanilla extract
- 50g Eggs (lightly beaten)
- 175g Pastry flour
- 30g deZaan Rich Terracotta cocoa powder
Cocoa Powder suggestions: This recipe can be used with all of our 6 cocoa powders. If using Carbon Black – use 20g of this powder.
- In a mixing bowl, add butter, confectioner’s 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. Making sure to scrape the bowl down to be sure all ingredients fully blend into dough.
- Transfer from bowl to flattened piece of plastic film wrap. Wrap and cool in refrigerator until firm.
- Roll out to 3mm thickness
- Line tart shells with pate sable.
- Refer to frangipane recipe for the following steps.
Part 2: Mixed Berry Compote
Ingredients
Method- 360g Strawberries (fresh and cut in half)
- 80g Blueberries
- 80g Raspberries
- 25g Green apple (diced)
- 90g Sugar
- ½ Vanilla bean
- 20ml Water
- In a pot, add the berries, apple, sugar, vanilla bean, and water. Cook on low heat until fruits are cooked throughout.
- Cook until rhubarb is fully cooked through and the mixture has become a bit thick.
- Transfer to a strainer and allow to cool down completely. A lot of the juice will strain through reserve this for the soaking syrup.
- Once the juice has been separated, mix the compote until smooth with an immersion blender.
- Transfer to a piping bag and reserve in the refrigerator until ready to use.
Part 3: Rich Terracotta Frangipane
Ingredients
Method- 189g Butter
- 189g Granulated sugar
- 150g Almond flour
- 45g deZaan Rich Terracotta cocoa powder
- 150g Eggs
- 75g Flour
- Preheat oven to 170°C/338°F.
- In a stand mixer, mix butter, sugar, almond ground, and cocoa powder with a paddle attachment until crumbly texture.
- Add in all the eggs and mix until well incorporated, sift in the flour and continue mixing until well combined.
- Pipe frangipane in tart shell for around 20-25 minutes or until a skewer comes out dry.
Part 4: Lemon Whipped Ganache
Ingredients
Method- 404ml Cream
- 504ml Cream
- 2 Fresh lemons (zested)
- 75g Milk powder
- 56g Cocoa butter
- 100g Granulated sugar
- 6g Gelatin
- In a bowl, add cocoa butter and milk powder. Set aside until ready to use.
- In a saucepan, add 1st quantity of cream, sugar, and lemon zest. Bring to a simmer. Take off the heat and cover. Allow it to infuse for 5 minutes.
- Add back onto the heat and bring to a soft boil.
- Pour over cocoa butter and milk powder in 2-3 stages.
- Once the 1st cream has been incorporated, add gelatin to the mixture. Blend until thoroughly combined.
- Add 2nd cream to the mixture and blend until well combined. Strain the mixture and transfer it to an air-tight container covering the top of the ganache with plastic film wrap to prevent a skin from forming.
- Set in refrigerator for 24hrs for best results.
- When ready to use the ganache, add the desired quantity to a cold mixing bowl. Whisk until medium/ hard peaks.
- Use immediately after whipping.
Part 5: Assembly
Method- Once all components have been made.
- Spread mixed berry compote over the frangipane.
- Cut a handful of raspberries in half and organically place them onto the compote.
- Decoratively pipe the top of the tart with whipped ganache leaving a small space at the center.
- Decorate the center with fresh berries.
