MARBLE TART

MARBLE TART

Less means more. Simple, elegant, geometric, and modern Marble Tart is perfect for a family party. Crunchy chocolate bottom, combined with noble almond mousse, is the perfect flavour composition.

RecipePhoto

Used products and decorations

TRIANGLE MARBLE
TRIANGLE MARBLE
Code 331050
RHOMBUS MARBLE
RHOMBUS MARBLE
Code 331049
SQUARE MARBLE
SQUARE MARBLE
Code 331048
CHOCOLATE WHITE 29%
CHOCOLATE WHITE 29%
Code CHB28XXB3
CRISPY FLAKES ROYAL
CRISPY FLAKES ROYAL
Code 332451
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Recipe

CHOCOLATE CRISPY BOTTOM
Ingredients:
150 gWhite chocolate 29% Barima Artisanal (code CH28XXB3)
100 gButter
100 gHazelnut paste 100% Barima Artisanal (code 3310)
150 gRoyal crispy flakes Barima Artisanal (code 332451)
Preparation:

Melt the chocolate with the butter, add the hazelnut paste and the royal crispy flakes and mix. Shape into round molds and refrigerate until solid.

ALMOND MOUSSE
Ingredients:
110 gWhite Chocolate 29% Barima Artisanal (code CHB28XXB3)
110 gCream 30%
350 gWhipped cream
75 gRoasted Almond Paste Barima Artisanal (code 6103)
15 gGelatin
75 gWater
Preparation:

Soak gelatin in water. Boil the cream, add soaked gelatin and combine with the melted chocolate. Add the whipped cream and stir gently. Pour into molds and freeze.

SHINE COATING
Ingredients:
150 gWater
300 gSugar
300 gGlucose
200 gCream 30%
20 gGelatin
100 gWater
300 gWhite Chocolate 29% Barima Artisanal (code CHB28XXB3)
Preparation:

oak the gelatin in the water. From sugar, water and glucose, cook a syrup at 103 degrees. Add white chocolate, cream and soaked gelatin. Mix with a blender. Glaze the frozen products with the coating at temperature around 30 degrees.

Decoration

To decorate, use Barbara Decor chocolate decorations:

Marble Rhombus (code 331049)
Marble Triangle (code 331050)
Marble Square (code 331048)

scheme

SIMILAR DESIGN

Check out the photos, recipes, and videos with similar themes. Be inspired and create them in your own atelier!

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