Mixed Berry Frangipane Tart

manufacturing

Part 1: Rich Terracotta Pate Sable

Ingredients

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.

Method

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

360g Strawberries (fresh and cut in half)
80g Blueberries
80g Raspberries
25g Green apple (diced)
90g Sugar
½ Vanilla bean
20ml Water

Method

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

189g Butter 
189g Granulated sugar  
150g Almond flour
45g deZaan Rich Terracotta cocoa powder
150g Eggs
75g Flour

Method

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

404ml Cream
504ml Cream
2 Fresh lemons (zested)
75g Milk powder
56g Cocoa butter
100g Granulated sugar
6g Gelatin

Method

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.

MORE RECIPES FOR Rich Terracotta

Rich Terracotta Miso Butter

Cocoa and Yogurt Tart

Champagne Cocoa Mousse

See all recipes

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