Nicolas Nikolakopoulos

Nivo:: Tesko
Makes :: Makes 10 tartlets of ±10 cm Ø

14.1 oz

Callebaut Milk Chocolate - 823 - 5kg Block
3.5 oz

cocoa powder

Melt together.
Brush the insides of the Phaistos disc moulds and leave to set.
(Keep the mixture at ±40°C in het heat cabinet for later use).

2.6 oz

Cream 35 %
2.6 oz

milk
0.2 oz

sugar
1.8 oz

eggs

Cook into crème anglaise.

Pour crème anglaise over the combined chocolates.

Blend with a hand blender.
Fill the Phaistos disk silicone moulds.
Freeze.
Unmould and - while frozen - immediately spray with the spray mix.

4.1 oz

Cream 35 %
15.4 gr

lemon zest
0.1 oz

Verbena leaves
15.4 gr

salt

Boil altogether.
Let it fuse for 15 minutes and strain.
(and heat up again.)

1.0 oz

water
2.9 oz

sugar
2.5 oz

Glucose syrop

Cook into a honey-coloured caramel.
Deglaze with the above hot cream and cook for a few more minutes.

1.6 oz

Callebaut Chocolate - Gold 30.4% - callets - 2.5kg
15.4 gr

Gelatine Sheets 120B

Pour the caramel over the combined chocolate and gelatine.
Homogenise with the hand blender.

1.2 oz

butter
0.5 oz

Olive oil

Add to the above and homogeniser further.

Leave to set overnight.

3.2 oz

cold butter
5.8 oz

All purpose flour
2.8 oz

icing sugar
15.4 gr

salt
1.1 oz

Corn starch
0.6 oz

cocoa powder
0.4 oz

almond powder
0.4 oz

Cocoa nibs (coarsely ground)

Mix in the stand mixer (with paddle attachment) until a wet, sandy texture.

1.8 oz

eggs

Add and mix in.

Roll to 2 mm thickness.
Line tartlet moulds of 10 cm Ø.
Bake at 170°C for 10-15 minutes.

6.3 oz

lemon juice
0.1 oz

lemon zest
2.1 oz

water
0.1 oz

Verbena leaves
1.9 oz

sugar
0.1 oz

agar agar
0.0 gr

carob gum

Boil altogether.

Let it set.
Briefly smoothen with a hand blender before use.

7.1 oz

Honey
7.4 oz

Egg Whites
0.1 oz

salt

Cook into a Swiss meringue.

5.6 oz

Egg yolks

Fold into the meringue.

0.8 oz

Butter
0.6 oz

Olive oil
2.8 oz

Callebaut Dark Origin Chocolate - Madagascar - 2.5kg Callets

Melt altogether.

1.4 oz

cake flour
2.1 oz

Cocoa powder

Sift.

Fold the Swiss meringue inside a chocolate mixture and add flour mixture.
Spread onto a silicone mat (1 cm thickness).
Bake at 160°C for 15 minutes.
Cut disks for the inside of the tarts and cut a 2 cm hole in the middle.

8.8 oz

Cretan dwarf bananas (diced)
0.4 oz

lemon juice
0.1 oz

lemon zest
0.7 oz

sugar

Mix all together.

0.4 oz

butter

Melt and simmer the bananas in the butter.
Cook briefly into a chunky compote.

0.4 oz

Olive oil
0.1 oz

Verbena leaves

Mix in.

Leave to cool.

Spread a thin layer of the Lemon-Verbena gel on the bottom of the chocolate sablé tart shell.
Fill the hole in the biscuit ring with the gold, olive oil, and lemon caramel.
Spread the banana compote on top and level the tart.
Add Phaistos disk on top and decorate with a gold painted dark chocolate ring around the tart.
Finish with two chocolate decorations in the shape of green olive leaves.

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