Tart destruction

Created by

  • Philippe Vancayseele - Callebaut® chef - CHOCOLATE ACADEMY™ centre Canada
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!

Recipe components

Callebaut® ingredients

Sablé breton

IngredientsPreparation
  • 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.

Passion fruit and banana crémeux

IngredientsPreparation
  • 65g
    banana puree
  • 125g
    passion fruit puree
  • 200g
    whole egg(s)
  • 180g
    sugar
  • 35g
    lemon juice

Make crème anglaise.

  • 24g
    gelatin mass

Add and leave to cool to 40°C.

  • 280g
    unsalted butter

Add and emulsify.

Leave to crystallise in refrigerator for 24 hours. Pipe into 16-cm diameter circular Flexipan mould and freeze.

Chocolate chantilly

IngredientsPreparation
  • 230g
    35% cream
  • 20g
    glucose
  • 15g
    invert sugar

Boil together.

Add and emulsify.

  • 700g
    35% cream

Add and emulsify. Leave to cool in refrigerator at 4°C for 24 hours.

Whip up and pipe into Flexipan moulds of different shapes and sizes. Freeze, unmould on a tray and spray with different cocoa butter-based colourings, created with IBC Power Flowers™.

Finishing and presentation

Place frozen passion fruit-banana crémeux on top of sablé Breton. Arrange the assorted and coloured chocolate chantilly irregularly. Decorate with some glossy fragments made with dark chocolate Callebaut® Single Origin Brazil in between the different elements.