Feeling adventurous? Put your baking skills to the test with this stunning tart recipe by the Queen of Chocolate, Kirsten Tibballs. Featuring a chocolate tart, raspberry compote, hazelnut jaconde, gianduja ganache, chocolate cremeux, raspberry jelly, chantilly cream and meringue kisses!
Recipe makes two tarts
- 19cm Perforated tart ring
- 310g Lurpak Unsalted Butter
- 190g Icing Sugar
- 65g Ground Peanuts
- 5g Maldon Sea Salt
- 5g Heilala Vanilla Paste
- 100g Whole Eggs
- 470g Plain Flour
- 30g Callebaut Dutch-Process Cocoa Powder 22-24%
- Plain Flour for dusting
- Callebaut Mycryo Cocoa Butter for dusting
- In the bowl of a stand mixer fitted with a paddle attachment, combine the butter with the icing sugar until there are no lumps, then add in the ground peanuts.
- Add the salt, vanilla and egg and continue mixing. Stop the mixer and scrape down the sides of the bowl as needed.
- In a separate bowl, combine the flour and the cocoa powder and mix until it just comes together as a dough.
- Remove from the mixer and press it into a flat square. Cover with plastic wrap and chill in the fridge for at least an hour.
- Cut the dough in half to roll out one half of the dough at a time. Roll the dough on a lightly floured surface to approximately 2-3 mm in thickness.
- Place the tart rings on a perforated tray lined with silpain mat.
- Line the two 190mm perforated tart rings with the pastry before lining them with the baking paper or heatproof plastic and fill with baking beads or uncooked rice.
- Bake at 170°C for 10-12 minutes. Remove the baking beads and bake for a further 4-6 minutes.
- As it comes out of the oven, dust the pastry with the cocoa butter.
- With the remaining pastry roll it to 2mm in thickness and cut two rings with the outside dimensions 150mm and the inside dimensions 100mm. Place on a perforated tray lined with a silpain mat, place a second silpain mat on top and bake for approximately 8 minutes.
- 145g Ravifruit Raspberry Puree
- 100g Caster Sugar
- 30g Liquid Glucose
- 2g Citric Acid
- In a small saucepan, bring the puree and the sugar to a boil.
- Add in the glucose and heat to 103°C while stirring on a medium-high heat. Remove from the heat and stir in the citric acid.
- While hot, divide the compote between the tart cases.
- Place the tarts in the fridge to enable the compote to set.
Hazelnut Sponge (Jaconde)
- 5 x large frames
- 240g Egg Whites
- 3g Cream of Tartar
- 50g Caster Sugar
- 100g Plain Flour
- 150g Icing Sugar
- 150g Ground Hazelnuts
- 270g Whole Eggs
- 40g Lurpak Unsalted Butter, melted
- 50g Hazelnuts, roughly chopped
- In the bowl of a stand mixer fitted with a whisk attachment, combine the egg whites and cream of tartar and whisk until a firm peak, then slowly add in the caster sugar.
- In a separate bowl, sieve in the flour, icing sugar and ground hazelnuts and combine.
- Add in the whole the eggs and whisk to combine.
- Add a small amount of the hazelnut mixture into the egg white and gently fold through.
- Then add the meringue mixture to the hazelnut mixture and fold through.
- Place a small amount of the meringue mixture into the melted butter and combine before adding it back into the meringue mixture.
- Spread the mixture evenly into the flexipat and sprinkle with hazelnuts. Bake at 200°C for approximately 8 minutes.
- 250g Thickened Cream, 35% Fat
- 30g Liquid Glucose
- 400g Gianduja Chocolate
- 10g Frangelico
- In a saucepan, combine the cream and glucose and bring to a boil.
- Pour over the chopped gianduja, emulsify with a stick blender add in the Frangelico and emulsify again.
- 120g Callebaut Gold Caramel Chocolate 30.4%
- 80g Callebaut 823 Milk Couverture 33.6%
- 252g Thickened Cream, 35% Fat
- 3g Salt
- 2g Heilala Vanilla Bean Paste
- 60g Egg Yolks
- 24g Caster Sugar
- Combine the chocolates together and place to the side with a sieve on top.
- In a saucepan, bring the cream, salt and vanilla to a boil.
- In a bowl, combine the egg yolks and sugar with a whisk and pour the cream over top.
- Place everything back into a saucepan and reheat to 81°C, stirring continuously.
- Strain the mixture over the chocolates and whisk together until combined. Set aside while preparing the jaconde.
- 5 x small plastic frames, stacked
- 2.5g Agar Agar
- 42g Caster Sugar
- 252g Ravifruit Raspberry Puree
- In a bowl, combine the agar agar with the sugar.
- 2. In a saucepan, place the raspberry puree and sprinkle in the combined sugar and agar agar.
- 3. Whisk continuously over a medium heat and bring to the boil. Remove from the heat and pour directly into the frames on a silpat mat.
- Cover with plastic wrap touching the surface and place in the fridge to set for approximately 2 hours.
- Cut into individual cubes.
Gold Chantilly Cream
- 360g Thickened Cream, 35% Fat (A)
- 36g Glucose
- 250g Callebaut Gold Caramel Chocolate 30.4%
- 250g Thickened Cream, 35% Fat (B)
- In a small saucepan, place cream (A) and the glucose and bring to the boil.
- Remove from the heat and pour over the gold chocolate.
- Whisk by hand to combine ensuring all chocolate has dissolved before adding cream (B).
- Cover with plastic wrap touching the surface and place in the fridge for at least 6 hours.
- Once set and ready to assemble, whisk to a soft peak in a stand mixer fitted with a whisk attachment.
- 65g Egg White
- 2g Cream of Tartar
- 130g Caster Sugar
- 5g Callebaut Dutch-Process Cocoa Powder 22-24
- Place the sugar into an oven-proof bowl and place into an oven and heat until the sugar is 60°C.
- In the bowl of a stand mixer fitted with a whisk attachment, place the egg whites, cream of tartar and the heated sugar and whisk until a medium peak is reached.
- Fold through the sieved cocoa powder.
- Using a piping bag fitted with a 6mm piping tube, pipe individual kisses onto a lined tray.
- Place the meringue in the oven at 90°C for approximately 1 hour or until crunchy.
- Store in an airtight container.
- Roasted Hazelnuts, roughly chopped
- Micro mint
- Fresh Raspberries
- Cut the hazelnut sponge to fit a large frame and place additional frames on top until flush with the top of the sponge, place a further two additional frames on the top and pour on the gianduja ganache.
- Set the ganache in the fridge for approximately 1 hour.
- Cut the sponge and ganache into 15mm strips.
- Create a pinwheel with the strips in the centre of the tart on top of the jelly and freeze.
- Pour the caramel cream on top and place in the fridge to set.
- Once set pipe the chantilly cream on top of the tart using a 12mm plain piping tip starting from the outside and covering the whole tart.
- Place the peanut pastry disc on top, fill the centre with an even layer of raspberries and garnish with raspberry jelly cubes, hazelnuts and micro mint.
Recipe provided by Kirsten Tibbells