Tart Heart

TART HEART

The perfect dessert for a romantic time for two, a combination of raspberry puree and white chocolate mousse, will appeal to every lover of sweets.

RecipePhoto

Used products and decorations

OPEN HEART WHITE
OPEN HEART WHITE
Code 33702
CHOCOLATE WHITE 29%
CHOCOLATE WHITE 29%
Code CHB28XXB3
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Recipe

SHORT PASTRY
Ingredients:
250 gWheat flour
150 gButter
60 gEgg yolks
50 gIcing sugar
Preparation:

Combine the flour with the butter. Add egg yolks and icing sugar until you get the consistence of the dough. Cut as desired and cool in the refrigerator. Bake in an oven preheated to 180 ° C for about 15 minutes. Roll out the remaining dough into a 5 mm layer and cut out the shape of a heart. Bake between two perforated mats at 180° C about 15 minutes.

CREAM WITH BAILEYS STRAWBERRY & CREAM LIQUEUR
Ingredients:
150 gBaileys Strawberry & Cream liqueur
4Eggs
180 gSugar
320 gButter (cold)
12 gGelatin
60 gWater
Preparation:

Soak gelatin in water. Heat the liqueur, sugar and eggs to 80⁰C, stirring constantly, add soaked gelatin. Set aside for 5 minutes and add cold butter. Stir until the butter is combined with the cream. Pour into the tarts, cover with a heart-baked biscuit and cool down.

CHOCOLATE MOUSSE
Ingredients:
130 gMilk
10 gGelatin
50 gWater
280 gWhite Chocolate 29% Barima Artisanal (code CHB28XXB3)
300 gWhipped Cream 30%
Preparation:

Soak gelatin in water. Warm the milk add soaked gelatin. Pour over the chocolate. Mix until you get a ganache. Add the whipped cream. Mix well and pour into molds. Freeze.

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

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

Decoration

Decorate with Barbara Decor chocolate decorations:

Open Heart White (code 33702)

scheme

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TARTS, CAKES and MONOPORTIONS

Ana Florencia Davila - Pastry Chef Barbara Luijckx Ana Florencia Davila
Michał Świerad - Pastry Chef Barbara Luijckx Michał Świerad
TARTS, CAKES AND MONOPORTIONS