Timeless Classics

A bright, nostalgic tart built on cacao pâte sucrée and layered with kumquat confit, Fleur de Cao mousse, and a fragrant bergamot–orange blossom glaze. The tropical, yellow‑fruit notes of Callebaut Rustic Fleur de Cao inspired Chef Georgios Mouzelis to recreate the flavors of his childhood — kumquats, bergamots, and the perfumed blossoms from his grandmother’s garden. As he shares: “Callebaut Rustic Fleur de Cao's tropical, yellow fruit notes reminded me of the fruits that grew in my grandmother's garden… This tart is an homage to her.”

Level:: Easy
Makes:: 28-20 tartlets
Shelf life:: 2 days
Conservation:: Refrigerated

0.9 lb

cake flour
1.3 oz

Callebaut Callebaut Selection - Botanical Extra Brute Powder - 1kg
7.1 oz

82% butter
3.9 oz

Whole egg
8.0 oz

confectioner's sugar
0.1 oz

salt

Combine cake flour with Extra Brute Cacao Powder and diced butter. Mix until a sandy texture is obtained.
Add the sugar, eggs and salt. Knead together until a dough forms. Reserve in the refrigerator.
Laminate dough to a thickness of 3mm. Line tart rings.
Bake at 160°C for 10-15 minutes.

1.8 lb

Kumquat Purée
6.4 oz

sucrose
0.3 oz

NH pectin

Heat the purée with half the sugar to 50°C.
Mix the remaining sugar with the pectin then add to the hot purée mixture.
Continue cooking until the temperature reaches 103°C.
Cool before using.

0.2 oz

Gelatin sheets
5.6 oz

Whole milk
5.6 oz

Heavy cream, 35% fat
12.1 oz

Callebaut Callebaut Signature Collection - Dark Origin Chocolate - Rustic Fleur de Cao - 10kg - Callets
2.7 oz

sucrose
9.0 oz

egg whites

Hydrate gelatin sheets.
Combine milk and cream and bring to a boil. Add hydrated gelatin sheets and stir until dissolved. Pour over Fleur de Cao.
Emulsify with an immersion blender. Let cool to 35°C.
Whisk egg whites with sucrose to soft peaks. Fold into cooled chocolate mixture.
Use immediately to fill tart shells.

Combine first 5 ingredients and bring to 82°C.
Pour over Fleur de Cao. Emulsify with an immersion blender.
Strain and use immediately.

6.0 oz

sucrose
0.4 oz

pectin NH
1.1 lb

Bergamot purée
5.3 oz

glucose syrup DE 40
5.3 oz

orange blossom water
0.2 oz

Citric acid

Combine sucrose and pectin NH.
Heat purée to 40C then add the sugar/pectin mixture.
Once it comes to a simmer, add glucose syrup and orange blossom water. Bring to a boil.
Remove from heat and add citric acid. Stir to dissolve.
Pour into a container, cover surface directly with plastic wrap and store in cooler for 24 hours prior to use.
To use, heat to 40-45C.

Once tartlets have been baked, pipe a thin layer (10g) Kumquat Confit.
Top confit with 15g Fleur de Cao Mousse. Allow to set in cooler for at least 6 hours.
Fill silicone mold with 25g Fleur de Cao Crémeux. Allow to set in cooler for at least 6 hours and then freeze until ready to unmold.
Unmold the molded crémeux. Glaze with Bergamot-Orange Blossom Glaze and place on top of the tartlets.
Garnish as desired.