Tangy orange chocolate tartlet

Level:
Medium
Makes:
Makes 10 x 5 cm Ø tartlets

Tangy orange gel

Ingredients: Tangy orange gel

  • 0.1 oz
    yellow pectin
  • 4.4 oz
    caster sugar
  • 4.4 oz
    orange puree

Preparation: Tangy orange gel

Blend the pectin and sugar together. Stir in fruit puree. Bring to the boil

Ingredients: Tangy orange gel

  • 0.7 oz
    glucose
  • 0.7 oz
    invert sugar

Preparation: Tangy orange gel

Add glucose and invert sugar solution. Heat to 108°C

Ingredients: Tangy orange gel

  • 15.4 gr
    tartaric acid
  • 15.4 gr
    water

Preparation: Tangy orange gel

Add the tartaric acid dissolved in a little water.
Mix thoroughly and immediately pour onto a Silpat mat to a depth of 3mm.
Leave to set. Cut out desired shapes once fully set

Chocolate tart ganache

Ingredients: Chocolate tart ganache

  • 3.5 oz
    single cream
  • 1.8 oz
    milk
  • 0.2 oz
    honey

Preparation: Chocolate tart ganache

Mix and bring to the boil together.

Ingredients: Chocolate tart ganache

  • 7.1 oz
    CSM-1ECLIPSE53

Preparation: Chocolate tart ganache

Pour the hot cream-milk mixture over the chocolate and emulsify.
Leave to cool to ±40°C.

Ingredients: Chocolate tart ganache

  • 0.9 oz
    butter

Preparation: Chocolate tart ganache

Once cooled, mix in the butter.

Assembly

Using a cutter, cut a 4.5 cm circle of the tangy orange gel and place this at the bottom of pre-cooked tart shells (preferably sand dough).
Pipe chocolate tart ganache on top of the orange gel and gently tap to ensure a smooth and even fill.
Refrigerate.
Prepare chocolate decoration and then place this on top of the tart.

Decoration

Brush a guitar sheet with white/citrus yellow tempered cocoa butter and allow to set.
Brush with with Mona Lisa® Creative Silver Metallic Powder.
Spread a thin layer of pre-crystallised milk chocolate ecl1pse on top of the prepared guitar sheet.
Cut circles out of the chocolate using a 6 cm Ø cutter. Allow to set at 12°C for one hour. Place on top of the set ganache.