Chocolate and vanilla tartlets, two classic flavors that everyone appreciates and that, combined together, create something really delicious.
Recently I use the Sacher biscuit by C. Felder, wonderfully good, super versatile that fits all preparations.
If you are looking for a vanilla-only tart, I would definitely recommend La tarte Infiniment Vanille, which you can find HERE.
If you are looking for an all-chocolate, voluptuous and greedy tart, you can find it HERE.
In short, you will be spoiled for choice.
I am sure that, anyway, these Chocolate and vanilla tartlets will not disappoint you.

Tartellette cioccolato e vaniglia

Tartellette cioccolato e vaniglia

Tartellette cioccolato e vaniglia

 

Chocolate and vanilla tartlets

Porzioni 6
Chef Aria

Ingredienti

Cocoa pâte sucrée

  • 1 ¾ cups (225 g) pasty flour
  • ¼ cup (27 g) almond meal
  • scant ¾ cup (90 g) icing sugar
  • ½ cup + 1.5 tbsp (135 g) soft unsalted butter
  • 1 small whole egg (42 g)
  • a pinch of salt
  • 1/8 cup (15 g) cocoa powder

Sacher Biscuit

  • 3 medium whole eggs
  • 3 scant oz (80 g) almond paste 50% (marzipan)
  • ¼ cup (30 g) icing sugar
  • scant 2 tbsp (25 g) unsalted butter
  • 2 tbsp (30 g) superfine granulated sugar
  • 3 tbsp (25 g) pastry flour
  • 1/8 cup (15 g) cocoa powder
  • 1/3 oz 10 g) dark chocolate

Vanilla custard

  • 1 cup + 1 tbsp + 1 tsp (250 g) heavy cream
  • seeds from 1 vanilla pod from Madagascar
  • 2 medium egg yolks (35/40 g)
  • ¼ cup + 1 tbsp (65 g) superfine granulated sugar
  • 4 g gelatin sheets, gold (1.2%)

Mascarpone and vanilla custard

  • 1 cup (225 g) vanilla custard
  • 2/3 cup (150 g) mascarpone cheese

Dark chocolate custard

  • ½ cup (111 g) heavy cream
  • ¾ cup + 2 tsp (195 g) whole fat milk
  • 3 medium egg yolks (55 g)
  • 2 tbsp + 2 tsp (40 g) superfine granulated sugar
  • 5 oz (140 g) dark chocolate 70%

White mirror glaze

  • ½ cup less 1.5 tbsp (92 g) water
  • 1.5 cups + 1 tsp (305 g) superfine granulated sugar
  • 1 cup (221 g) heavy cream
  • 1/3 cup (105 g) glucose syrup
  • 1/8 cup (40 g) inverted sugar syrup (or honey)
  • pinch pf salt
  • 15.5 g gelatin sheets, gold
  • white food coloring

Istruzioni

Cocoa pâte sucrée

  1. n the bowl of a stand mixer fitted with paddle attachment, mix butter with almond meal and sifted icing sugar.

    Add lightly beaten whole egg and mix to combine.

    Add the sifted flour with cocoa and salt and mix just to combine.

    Flatten the dough into a round disc, wrap in cling film and refrigerate for 12 hours.

To line the pastry rings and to bake

  1. Brush the interior of your micro perforated rings with butter (3 inches) and place on a baking tray with baking paper (I used micro perforated tray and Silpat non-stick mat).

    Roll the dough gently until you have an even 2mm thickness.

    Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.

    Using the knife, remove the overhanging pastry.

    Prick the base with a fork and refrigerate for 2 hours.

    Heat fan oven at 320F (160°C) and bake the tart shells for 17/18 minutes.

    Let completely cool, remove the rings and set aside.

Sacher Biscuit

  1. Heat oven at 395 F - 200°C (I used fan oven 360F - 180°C).

    Divide egg yolks from egg whites of 2 eggs.

    In the microwave, heat the almond paste to soften.

    With a hand blender, mix almond paste with icing sugar.

    Add 2 egg yolks, one at a time, then the whole egg.

    Blend for about 5 minutes.

    Melt butter.

    Whisk egg whites, adding sugar a little at a time.

    Fold 1/3 of the meringue into the almond mixture.

    Add sifted flour with cocoa powder, the remaining meringue, cold melted butter and melted chocolate.

    Gently combine.

    Spread the mixture on a baking tray lined with baking paper (1 cm thick) and bake for 13 minutes.

    With a cookie cutter, cut from the biscuit 6 rounds 2.3 inches (6 cm) and set aside and freeze the remaining Sacher biscuit for another recipe.

Vanilla custard

  1. Soak gelatin sheets in cold water for 20 minutes.

    Bring heavy cream to a boil and infuse vanilla pod for 30 minutes.

    Pass the infusion through a strainer.

    In a mixing bowl, mix egg yolks with sugar.

    Bring heavy cream to a boil and pour over yolks and sugar mixture.

    Cook over a medium heat until the mixture reaches 180F - 82°C.

    Add wringed gelatin sheets and blend with a hand blender.

    Cool quickly.

Mascarpone and vanilla custard

  1. Weigh the called vanilla custard.

    Soften the mascarpone cheese with a wisk.

    Add a small amount of vanilla custard to loosen.

    Add the remaining vanilla custard and mix to combine.

    Pour the mixture into the silicone moulds, chill the freeze.

Dark chocolate custard

  1. In a small bowl, mix egg yolks with sugar until well combined.

    Chop chocolate (you can melt).

    In a sauce pan, bring to a boil the milk, then pour the mixture over yolks and sugar.

    Cook, stirring constantly until temperature reaches 178F - 82°C.

    Out of the heat, add wringed gelatin sheets and stir to melt.

    Pour the mixture over the chocolate and use a hand blender to combine.

    (see notes).

White mirror glaze

  1. Soak gelatin sheets in cold water and set aside.

    In a small saucepan, bring heavy cream, glucose syrup, inverted sugar syrup and salt to a boil.

    Meanwhile, cook water and sugar until 258F - 125°C.

    Gradually, pour the boiling syrup on heavy cream mixture and mix to combine.

    When the temperature gets to 160F - 70°C add wringed gelatin sheets and food coloring.

    With a hand blender, mix until well combined (see notes).

    Refrigerate for 12 hours.

To assemble

  1. Into the baked tarts shells, place a round Sacher biscuit.

    Pour the chocolate custard until you get the edge of the tart.

    Let completely cool (or freeze).

To serve

  1. Heat the glaze, then wait the temperature to get 90F - 95F / 32 - 35°C.

    Remove the mascarpone and vanilla custards from the moulds and glaze them.

    Garnish as you prefer.

    Refrigerate 4 hours before serving.

Note

Tart rings: I used Tart ring kit 80 by Silikomart. You can use other 3 inches round micro perforated tart rings and for the silicone moulds, you can use ¼ cup capacity moulds.
Dark chocolate custard: you can reduce 1/3. I prepared too much.
White mirror glaze: you can freeze the remaining glaze.

Tartellette cioccolato e vaniglia

Tartellette cioccolato e vaniglia

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