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DeZaan Image Of True Dark Honey And Orange Tart
Part 1: True Dark Sable
  • 65g Cold Butter
  • 30g Confectioners’ Sugar
  • 15g Almond Flour
  • 125g Flour
  • 25g deZaan True Dark Cocoa Powder
  • Pinch of Salt
  • 50g Eggs
  1. Preheat the oven to 175°C/350°F.
  2. Place all the dry ingredients in a stand mixer (paddle attachment). Mix until the mixture resembles sand.
  3. Add the eggs and mix until combined.
  4. Place the dough in between two parchment papers and roll to 3-3.5mm thickness and freeze.
  5. Cut the dough to fit the tart rings and bake for 12-14 minutes.
  6. Brush with melted cocoa butter to preserve for longer.
Part 2: Orange Frangipane
  • 58g Unsalted Butter
  • 58g Granulated Sugar
  • 58g Almond Flour
  • 75g Eggs (room temperature)
  • 8g Flour
  • 2.5g Pure Orange Blossom Water
  • 1 Orange Zest
  1. In a stand mixer (with a paddle attachment), cream together the butter and sugar until creamy.
  2. Over low speed, add the almond flour, alternating with the eggs until the ingredients are incorporated evenly.
  3. Add the flour and mix to combine.
  4. Add orange blossom water & orange zest. Mix until just combined.
  5. Refrigerate until ready to use.
  6. Bake at 175°C/350°F for 10-12 minutes.
Part 3: Honey and Cocoa Crémeux
  • 60g Orange Blossom Honey
  • 300g Cream 35% (warm)
  • 10g Egg Yolks
  • 40g Granulated Sugar
  • 15g deZaan True Dark Cocoa Powder
  • 4.5g Silver Gelatin Sheets
  1. Bloom the gelatin and reserve.
  2. Cook the honey to an amber caramel color. Deglaze with warm cream.
  3. Add the deZaan True Dark cocoa powder and mix until combined.
  4. Combine the egg yolks & sugar. Temper into the cream mixture.
  5. Cook over medium heat, stirring constantly until 82ºC/180ºF.
  6. Strain into a bowl, then stir in the gelatin and reserve.
Part 4: Honey and Orange Cream
  • 115g Cream 35%
  • 25g Orange Blossom Honey
  • 3g Silver Gelatin Sheets
  • 75g White Chocolate
  • 160g Cream 35% (cold)
  • 5g Orange Blossom Water
  1. Bloom the gelatin.
  2. Bring the first cream and orange blossom honey to a simmer.
  3. Add the gelatin and mix to combine.
  4. Pour the hot mix over the white chocolate. Blend with an immersion blender to emulsify.
  5. Add the cold cream and orange blossom water.
  6. Emulsify again and pour in the honey silicon molds and freeze.
Part 5: Assembly
  1. Fill 1/3 of the pre-baked tart shells with frangipane and bake until baked through. Allow them to cool.
  2. Fill the tart with cocoa crémeux. Refrigerate for 30 minutes.
  3. Finish with honey and orange cream and decorate with edible flowers.


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