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

420 g

cake flour
36 g

Callebaut Callebaut Selection - Botanical Extra Brute Powder - 1kg
201 g

82% butter
110 g

Whole egg
228 g

confectioner's sugar
4 g

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.

810 g

Kumquat Purée
182 g

sucrose
8 g

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.

6 g

Gelatin sheets
160 g

Whole milk
160 g

Heavy cream, 35% fat
344 g

Callebaut Callebaut Signature Collection - Dark Origin Chocolate - Rustic Fleur de Cao - 1kg - Callets
77 g

sucrose
254 g

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.

170 g

sucrose
12 g

pectin NH
514 g

Bergamot purée
149 g

glucose syrup DE 40
149 g

orange blossom water
5 g

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.