Inspiration tart with chocolate

by Chiara

I don’t know about you all, but since I tried the fruit and nut couvertures from Valrhona I can’t imagine doing without them. They’re completely natural, in both the color and the flavor, they’re dairy and gluten free, they’ve an exceptional texture just like chocolate that ensure versatility, imagination and fun.
Almond and Passion fruit are my favorite, but for this chocolate tart I couldn’t decide what to use, so I used either one, plus the Strawberry. It turns out a delightful, satisfying tart!

The recipe requires:

  • Hazelnut and chocolate sablée crust
  • Spongy hazelnut and chocolate frangipane cream
  • Three different mousse made with Strawberry Inspiration, Passion fruit Inspiration and Almond Inspiration couvertures, that reveal a silky-smooth texture
  • Crunchy and chewy chocolate macarons 
  • Incredible smooth milk chocolate ganache for filling the chocolate macarons
  • Melt-in-the-mouth dark chocolate namelaka

If you make this recipe, be sure to leave a comment or tag me on Instagram. I’d be more than happy to hear from you! And, of course, if you have any questions or doubts, I’m absolutely willing to respond you as quickly as possible. ♡



Inspiration tart with chocolate

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Serves: 8-10
Nutrition facts: 200 calories 20 grams fat

Ingredients

Hazelnut and chocolate sablée
225 g type 2 whole wheat flour (150-180W)
9 g cocoa powder 22-24%
144 g butter, cold
88 g icing sugar
30 g hazelnut flour
46 g eggs
1,25 g (¼ tsp) Maldon salt (sea salt)

Hazelnut and chocolate frangipane cream
80 g soft butter (room temperature, 20-25°C)
80 g icing sugar
1,25 g (¼ tsp) Maldon salt (sea salt)
80 g eggs, room temperature
80 g white almond flour
24 g type 1 whole wheat flour (150-180 W)
16 g cocoa powder 22-24%
50 g Valrhona dark chocolate crispy pearls

Strawberry Inspiration mousse
100 g strawberry puree
2,2 g gelatin sheets (gold strength, 200 Bloom)
11 g cold water to soak the gelatin
64 g Strawberry Inspiration couverture
¼ vanilla bean
1,25 g (¼ tsp) natural red food coloring
118 g heavy cream 35% fat content

Strawberry Inspiration mirror glaze
64 g strawberry puree
88 g caster sugar
108 g glucose syrup DE 38/40
88 g sweetened condensed milk
9,6 g gelatin sheets (gold strength, 200 Bloom)
48 g cold water to soak the gelatin
132 g Strawberry Inspiration couverture
132 g Absolu Cristal (neutral glaze)
12,8 g water
½ tsp (2,5 g) natural red food coloring

Passion fruit Inspiration mousse
100 g passion fruit puree
2,4 g gelatin sheets (gold strength, 200 Bloom)
12 g cold water to soak the gelatin
75 g passion fruit Inspiration couverture
¼ vanilla bean
118 g heavy cream 35% fat content

Passion fruit Inspiration mirror glaze
64 g passion fruit puree
88 g caster sugar
108 g glucose syrup DE 38/40
88 g sweetened condensed milk
9,6 g gelatin sheets (gold strength, 200 Bloom)
48 g cold water to soak the gelatin
132 g Passion fruit Inspiration couverture
132 g Absolu Cristal (neutral glaze)
12,8 g water

Basic custard cream (for Almond Inspiration mousse)
100 g whole milk
20 g egg yolks
10 g caster sugar

Almond Inspiration mousse
100 g basic custard cream
1 g gelatin sheets (gold strength, 200 Bloom)
5 g cold water to soak the gelatin
150 g heavy cream 35% fat content
166 g Almond Inspiration couverture

Almond Inspiration mirror glaze
75 g water
100 g caster sugar
125 g glucose syrup DE 38/40
100 g sweetened condensed milk
7 g gelatin sheets (gold strength, 200 Bloom)
35 g cold water to soak the gelatin
140 g Almond Inspiration couverture
25 g cocoa butter
150 g Absolu Cristal (neutral glaze)
25 g water

Dark chocolate namelaka
136 g Manjari 64% dark chocolate
2,4 g gelatin sheets (gold strength, 200 Bloom)
12 g cold water to soak the gelatin
80 g whole milk
5 g glucose syrup
160 g heavy cream 35% fat content, cold

Chocolate macaron 
104 g aged egg whites, room temperature*
105 g white almond flour
15 g cocoa powder 22-24%
164 g icing sugar
94 g caster sugar

Jivara 40% milk chocolate ganache
96 g Jivara 40% milk chocolate
64 g heavy cream 35% fat content
16 g glucose syrup

Assembly and decoration
milk chocolate crispy pearls
edible flowers

Instructions

Hazelnut and chocolate sablée

  1. Put flour, cocoa powder, cubes of butter, icing sugar and hazelnut into the bowl of your freestanding mixer with paddle attachment. Work until mix resembles fine breadcrumbs. Meanwhile, whisk together eggs with salt.
  2. Add the eggs to the mix of flour-butter and work until the dough comes together.
  3. Wrap in clingfilm and chill for a night.
  4. Roll out the sablée to a thickness of 3/4mm and line a greased 24,5x2cm perforated tart ring. Place a second greased 15,5x2cm perforated tart ring in the centre of the first ring to create a central hole. Cut out and discard the disc of sablée in the centre. Don't remove the ring.
  5. With the remaining sablée cut out a 15,5 cm band and place this around the outer edge of the central ring.
  6. Prick the pastry all over with a fork, put in the fridge for 30 min or in the freezer for 15 min. Meanwhile, make the hazelnut and chocolate frangipane cream.

Hazelnut and chocolate frangipane cream

  1. Put butter, icing sugar and salt into the bowl of your freestanding mixer with paddle attachment. Beat until pale and fluffy. In the meantime, mix together whole wheat flour, hazelnut flour and cocoa powder in a bowl.
  2. Add the eggs little by little and work until the batter is homogeneous and smooth.
  3. Add the powder ingredients and work until obtain a creamy batter. Add in the chocolate crispy pearls and mix with a spatula.
  4. Pipe the frangipane cream into the chocolate sablée halfway and bake in preheat oven (convection mode) to 160°C for about 15 min.

Strawberry Inspiration mousse

  1. Soak the gelatin sheets in cold water. Melt the Strawberry Inspiration couverture to 45°C and heat the strawberry puree without boiling. Add the gelatin sheets to the strawberry puree and stir with a spatula to melt the gelatin sheets.
  2. Pour the strawberry puree over the melted couverture, in three times, stirring with a spatula just to obtain a velvety, glossy cream.
  3. Pour the cream into a measuring cup or mixing glass, add the natural red food coloring and the vanilla seeds and mix with the hand blender to obtain the best and most silky smooth consistency. Pour the cream in a bowl and cool down to 35-40°C.
  4. Semi-whip the heavy cream and fold it into the lukewarm strawberry cream.
  5. Transfer the mousse to a disposable piping bag and cut a tip off the end. Pipe the mousse into the sphere shaped silicone moulds (2 cm, 3 cm  e 4 cm) and into the quenelle shaped silicone moulds and freeze for at least 2h.

Strawberry Inspiration mirror glaze

  1. Soak the gelatin sheets in 48 g cold water for at least 10 min. Melt the Strawberry Inspiration couverture to 45°C and pour into a measuring cup or mixing glass.
  2. Heat the strawberry puree, caster sugar and glucose syrup in a saucepan to 104°C.
  3. Remove from the heat and add in the sweetened condensed milk and the soaked gelatin sheets and stir with a spatula.
  4. Pour over the melted couverture and emulsify with the hand blender, without adding air.
  5. Bring to boil the Absolu Cristal with 12,8 g water, add into the strawberry glaze and emulsify. Add the natural red food coloring and emulsify once again.
  6. Cover with clingfilm pressed on top of the glaze and put in the fridge for 12h or overnight.
  7. Heat the glaze in microwave until the edges start to melt. Emulsify with the hand blender, so that also the centre begins to melt.  Keep the blade of the hand blender on the bottom of the mixing glass, to avoid air.
  8. Once the glaze is 32-34°C, cover the frozen strawberry mousse quenelles and spheres. Place them over the tart and put in the fridge.

Passion fruit Inspiration mousse

  1. Soak the gelatin sheets in cold water. Melt the Passion fruit Inspiration couverture to 45°C and heat the passion fruit puree without boiling. Add the gelatin sheets to the passion fruit puree and stir with a spatula to melt the gelatin sheets.
  2. Pour the passion fruit puree over the melted couverture, in three times, stirring with a spatula just to obtain a velvety, glossy cream.
  3. Pour the cream into a measuring cup or mixing glass, add the vanilla seeds and mix with the hand blender to obtain the best and most silky smooth consistency. Pour the cream in a bowl and cool down to 35-40°C.
  4. Semi-whip the heavy cream and fold it into the lukewarm passion fruit cream.
  5. Transfer the mousse to a disposable piping bag and cut a tip off the end. Pipe the mousse into the sphere shaped silicone moulds (2 cm, 3 cm  e 4 cm) and into the quenelle shaped silicone moulds and freeze for at least 2h.

Passion fruit Inspiration mirror glaze

  1. Soak the gelatin sheets in 48 g cold water for at least 10 min. Melt the Passion fruit Inspiration couverture to 45°C and pour into a measuring cup or mixing glass.
  2. Heat the passion fruit puree, caster sugar and glucose syrup in a saucepan to 104°C.
  3. Remove from the heat and add in the sweetened condensed milk and the soaked gelatin sheets and stir with a spatula.
  4. Pour over the melted couverture and emulsify with the hand blender, without adding air.
  5. Bring to boil the Absolu Cristal with 12,8 g water, add into the passion fruit glaze and emulsify once again.
  6. Cover with clingfilm pressed on top of the glaze and put in the fridge for 12h or overnight.
  7. Heat the glaze in microwave until the edges start to melt. Emulsify with the hand blender, so that also the centre begins to melt. Keep the blade of the hand blender on the bottom of the mixing glass, to avoid air.
  8. Once the glaze is 32-34°C, cover the frozen passion fruit mousse quenelles and spheres. Place them over the tart and put in the fridge.

Basic custard cream (for the Almond Inspiration mousse)

To create the anglaise, heat the milk in a saucepan. In a bowl mix together the egg yolks with the caster sugar. Pour the hot milk over the egg yolks in three times, mix with a whisk and then return the mixture to the same saucepan. Heat this to 82-85°C, stirring continuously with a spatula, then strain and set aside.

Almond Inspiration mousse

  1. Soak the gelatin sheets in cold water. Weight 100 g of custard cream and add the gelatin sheets. Melt the Almond Inspiration couverture to 45°C.
  2. Pour the anglaise over the melted couverture, in three times, stirring with a spatula just to obtain a velvety, glossy cream.
  3. Pour the cream into a mixing glass or a measuring cup a measuring cup for hand blender and mix with the hand blender to obtain the best and most silky smooth consistency. Pour the cream in a bowl and cool down to 35-40°C.
  4. Semi-whip the heavy cream and fold it into the lukewarm almond cream.
  5. Transfer the mousse to a disposable piping bag and cut a small tip off the end. Pipe the mousse into the sphere shaped silicone moulds (2 cm, 3 cm  e 4 cm) and into the quenelle shaped silicone moulds and freeze for at least 2h.

Almond Inspiration mirror glaze

  1. Soak the gelatin sheets in 35 g cold water for at least 10 min. Melt the Almond Inspiration couverture to 45°C and pour into a measuring cup or mixing glass.
  2. Heat the 75 g water, caster sugar and glucose syrup in a saucepan to 104°C.
  3. Remove from the heat and add in the sweetened condensed milk and the soaked gelatin sheets and stir with a spatula.
  4. Pour over the melted couverture and emulsify with the hand blender, without adding air.
  5. Bring to boil the Absolu Cristal with 25 g water, add into the almond glaze and emulsify once again.
  6. Cover with clingfilm pressed on top of the glaze and put in the fridge for 12h or overnight.
  7. Heat the glaze in microwave until the edges start to melt. Emulsify with the hand blender, so that also the centre begins to melt. Keep the blade of the hand blender on the bottom of the mixing glass, to avoid air.
  8. Once the glaze is 32-34°C, cover the frozen almond mousse quenelles and spheres. Place them over the tart and put in the fridge.

Dark chocolate namelaka

  1. Soak the gelatin sheets in cold water.
  2. Melt the dark chocolate to 50°C. Heat the milk with glucose syrup without boiling and add the gelatin sheets.
  3. Pour the hot milk over the chocolate in three times, stirring with a spatula in a circular pattern until the cream is well combined, smooth and glossy.
  4. Pour the cream into a mixing glass or a measuring cup and mix with a hand blender to obtain the best and most silky smooth consistency.
  5. Add slowly the cold heavy cream, mixing with the hand blender. Cover with clingfilm pressed on the top of the cream and put in the fridge overnight.

Chocolate macaron

  1. *For a perfect macaron shells, the egg whites must be aged and room temperature. You can do this by separating the egg whites (make sure that you leave no traces of egg yolks) into a clean bowl, then cover it with clingfilm and poke a few holes with a knife. Store the bowl in the fridge for minimum 24h and maximum 4 days. This process helps to dehydrate and relax the proteins inside the whites and create a strong meringue with stiff peaks. Set the bowl out at room temperature for 1h.
  2. Place the icing sugar, almond meal and cocoa powder into a food processor and grind to a fine powder. Sieve into a bowl and discard any big pieces of almond that can't be sifted.
  3. Whisk the egg whites with a freestanding mixer with balloon whisk attachment on medium speed. Once the whisk starts to leave tracks in the egg whites, add caster sugar little by little.
  4. Turn the speed up to high and whip until stiff peaks form and the mixture is thick and shiny.
  5. Using a spatula, carefully fold the meringue into the dry mix until the batter becomes honey-like consistency. Transfer batter into a piping bag fitted with a round tip (Wilton n°12) and pipe small shells onto baking tray lined with parchment paper or silicone baking mat. Tap the tray once you have finished piping to level the surface of the macaron. Wait until the shells become completely dry before baking.
  6. Bake at 140°C for about 10 minutes in the preheat-oven (convection mode). Leave at room temperature to cool.

Jivara 40% milk chocolate ganache

  1. Heat the heavy cream with the glucose syrup in the microwave without boiling.
  2. Pour over the melted milk chocolate (45°C) in three times, stirring with a spatula in a circular pattern until the ganache is well combined, smooth and glossy.
  3. Pour the ganache into a mixing glass or a measuring cup and mix with a hand blender to obtain the best and most silky smooth consistency.
  4. Cover the ganache with clingfilm pressed on the top of the ganache and leave to room temperature overnight. The result is a creamy, velvety ganache with a spreadable texture. It will be the macaron filling.

Assembly and decoration

  1. Pipe the dark chocolate namelaka using a star tips (Wilton n°32, Wilton 4B, Wilton 6B and 18mm star tip).
  2. Fill the macaron with the milk chocolate ganache using a round tip (Wilton n°12) and place beside the mousse.
  3. Finish the decoration with milk chocolate crispy pearls and pansy flowers.

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2 Comments

Joyce 12 May 2020 - 10:48

Hi! Is it at all possible to substitute type 2 whole wheat flour (150-180W)? Thanks!

Reply
Chiara 12 May 2020 - 11:32

Hi Joyce!

You can use the All Purpose Flour or Cake flour, instead 😊

Reply

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