A modern tart: a crispy base, a firm but soft ganache and an apricot “cremoso”….that means, as the word suggests, a creamy texture.
To stress the taste of apricots, some small silky and tasty jellies.
It is not common to have four different preparations in a tart, but you can prepare the various steps in different days, and then, the moment you need the tart it, assemble it…….
The idea comes from a picture of a single portion proposed by the Master of chocolate, Knamm.
if he has matched the chocolate with apricot …… the combination could only be perfect … ..
Do you have any doubts?
Milano shortcrust pastry
- 1.5 cups (180 g) pastry flour
- 6.5 tbs (90 g) soft unsalted butter
- ¾ cup (90 g) icing sugar
- 1+1/4 oz (36 g) egg yolks (about 2 medium)
- seeds from ½ vanilla pod
- pinch of salt
- melt cocoa butter to seal
- 2 medium-large egg yolks (40 g)
- 1 medium whole egg (50 g)
- 4.5 tbs (65 g) superfine granulated sugar
- 5 tbs + 1.5 tsp (60 g) heavy cream
- a scant ½ cup (110 g) apricot puree + a scant tbs sugar, extra (12 g)
- 1 gelatin sheet (2 g)
- a generous tbs (20 g) soft unsalted butter
- 1.5 oz (40 g) milk chocolate, chopped
- 1.5 oz (40 g) dark chocolate 55%, chopped
- 6.5 tbs (80 g) heavy cream
- ½ cup (128 g) apricot puree
- 2 tbs + 1 tsp (33 g) superfine granulated sugar
- 3 ¼ tsp (13 g) dextrose or granulated sugar
- 1 ¼ (2,5 g) gelatin sheets
- Neutral glaze to brush
Milano shortcrust pastry
In the bowl of a stand mixer, fitted with paddle attachment, mix butter, flour, vanilla and salt until you get a sandy mixture.
Then, add icing sugar and egg yolks, gradually.
Mix until you get a smooth dough, wrap in clingfilm and refigerate for at least 4 hours.
Brush with butter a square pastry ring 6.5 inches (16 cm.) and place on a baking tray lined with baking paper (I used microperforated tray and Silpat non-stick mat).
Roll out the dough 5 mm thick, cut a square and place into the greased pastry ring.
Prick the surface of the pastry with a fork.
Rest in the fridge for 60 minutes.
Heat fan oven to 320F - 160°C and bake for 20 minutes.
Let cool and remove the square pastry ring.
Melt cocoa butter and brush the surface of the pastry.
Heat heavy cream almost to a boil.
Pour the cream in 3 batches over chocolate, mixing well with a rubber spatula after each addition, until you get a creamy mass (you can use a hand blender).
Let cool for a couple of minutes.
Brush the outside edges of a square pastry ring 5 inches - 12 cm. with water.
Wrap the pastry ring with cling film around the bottom to seal the ring and pour the ganache up to 3 mm. thick (you will have 2 tablesppons leftover).
Soak gelatin sheet in cold water.
In the jar of a hand blender, pour fruit pulp, whole egg, egg yolks, heavy cream and sugar and blend to combine.
Pour the mixture into a saucepan and cook over moderate heat, stirring constantly.
When the mixture reaches 179.5 F - 82°C remove from the heat and return to the jar.
Wring gently gelatin sheets to remove excess water, then add to the warm liquid and blend to melt.
Add soft butter and blend once again.
Refrigerate for about 4 hours.
Pour the mixture in a pastry bag and pipe an even layer over the cooled ganache, use an offset spatula to smooth the surface and freeze (you will have 2 tablesppons leftover).
Soak gelatin sheets in cold water.
Heat a part of apricot puree in the microwave.
Wring gently gelatin sheets to remove excess water, than fold in soften gelatin, stir to combine.
Add sugar, dextrose and stir to combine.
Add the remaining cold puree to the mixture, stir to combine and pour into semi-sphere moulds 1.3 inches - 3 cm and freeze.
Remove the cremoso from the square pastry ring and lay over the shortcrust base.
Garnish the edges and surface with apricot jellies, brushed with neutral glaze.
Decorate as you like.
Refrigerate for 4/6 hours before serving.
Leave at room temperature for 10 minutes, then slice in serving plates.
Cremoso: store bought fruit purees are generally sweetened 10%, so you do not need to add extra sugar.
If you prepare the purée at home, add 10% extra sugar and a pinch of citric acid (or some drops of lemon juice).
Sift the mixture to have a silky texture.
Jellies: Do not add extra sugar (10%) to the fruit puree, it is sweetened enough.
Add citric acid or lemon juice.