Tart destruction

Created by

Philippe Vancayseele - Master Chocolatier Senior, Montreal Chocolate Academy™ Training Center

level 2

Fervently endorsing the Style Rebellion trend, Callebaut chef Philippe Vancayseele created a captivating shortbread tart with flashy colours and bold flavours. He topped off a crunchy sablé Breton base with a refreshingly fruity layer of passion fruit-banana crémeux and decorated the whole with odd-shaped, crazy-coloured chocolate Chantilly decorations with an intense chocolate taste. We don’t know what went on in the mind of this chocolate genius when he created this recipe. But we sure know it’s bound to make a smashing impression!

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Recipe components

Sablé breton

Ingredients	Preparation
375g butter 600g pastry flour 10g salt 30g baking powder	Sieve together.
200g egg yolks 400g sugar	Mix together and then mix in previous mixture until smooth. Keep cool in refrigerator.
Roll out until 1 cm thick and cut out 18-cm diameter round shape. Place into a cake ring and bake at 180°C for 20-25 minutes. Lightly colour sides with shiny red powder.