Simplicity Pastry Chocolate Tartlet with Chef Gerald Maridet

Chocolate Cream Flavoured Tonka Bean
BAse Sauce
215g Milk
215g Cream
1 Tonka Bean
105g Egg Yolk
65g Crystal Sugar

Chocolate Cream
600g Base Sauce
450g Dark Chocolate (64% cocoa)

chocolate Tarlets 1

1. Bring milk and cream to simmering point and infuse the shredded Tonk bean for five minutes.
2. Whisk egg yolk and sugar, add to mixture and heat to a temperature of 83C.
3. Chop dark choclate and pour base sauce on top. Mix until smooth.
4. Let cool.

Blackberry Sauce
250g Blackberry (frozen)
10g Inverted Sugar (Trimoline)
80g Crystal Sugar
20g Water

1. Combine all ingredients in a saucepan and slowly reduce.
2. Do not reduce too quickly ir it will affect the taste.
3. Seive sauce through a very fine strainer and then refrigerate.

Light Milk Spray
250g Milke Chocolate
400g Cocoa Butter

1. Melt ingredients in a bowl over a hot water bath at 45C

1. Add a little bit of chocolate cream to the bottom of a square tart shell.
2. place a piece of chocolate biscuit on top then a layer of blackberry sauce and then finish to the top with more chocolate cream.
3. Place the tarts in the freezer for ten minutes to obtain a smooth, warm coating.
4. To vary the presentation, one of the tarts could be decorated only with a white chocolate disc and hot sprayed at all.

Yet this is an awesone recipe that must try, beautiful, elegant and delicious . . . . . . . . . . I want another one please, Sunny Yaw


  • November 16, 2010 - 10:20 am | Permalink

    Yummy, looks good!
    Ching @ LCOM´s last blog post ..Dollar General – A Proud Supporter of US Military!

  • November 17, 2010 - 4:51 pm | Permalink

    it looks simple yet attractive, its making me hunger for a bite of it.. it must be real yummy! ^^
    wyyv´s last blog post ..Sunday lunch- anyone

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