25 g almond powder
40 g potato starch
170 g flour T55
1 g salt
85 g powdered sugar
125 g butter, room temperature
1 small size whole egg (50 g)
50 g softened butter
50 g sugar
50 g almond powder
1 whole egg
450 cl cream
50 g glucose or corn syrup
610 g Manjari Valrhona chocolate
300 g cream, cold
5 g gelatine leaves
200 g mandarin flesh
2 g mandarin zest
4 g agar-agar
50 g apple juice
150 g glucose or corn syrup
300 g mandarin puree
50 g apple juice
12 g gelatin leaves
50 g water
200 g sugar
50 g cocoa powder
160 g cream
7 g gelatin
For the sugar dough
- Butter your tart mould and dust with flour, removing the excess flour.
- Add butter to the dough to make it soft. Sift the powdered sugar, salt, vanilla and almond powder and add the mixture to the butter.
- Mix the potato starch and flour together, then add half of it to the mix.
- Add the egg. Do not over mix the dough. Add the remaining powder.
- Keep in the chiller under cellophane for about 1 hour.
- Roll a 2mm thick disk of dough and top your tart mould; keep it for at least 30 minutes in the chiller before baking.
- Pipe the almond cream on to the tart and bake at 180°C for about 12 to 15 minutes.
For the almond cream
- Mix the softened butter and the sugar with a spatula.
- When well mixed, add to it the almond powder and the egg.
- Fill the tart shell up to the middle and bake in the oven at 180°C for about 12 minutes.
For the cremeux chocolate
- Gradually pour the boiling hot mixture (cream 450cl + glucose) over the chopped chocolate, stirring from the center to create a shiny and elastic core. Maintain this texture right to the end of the mixing stage.
- Continue mixing, gradually adding the liquid. Mix with a hand mixer to finish and add the 300g cold cream into it. Set aside the ganache for 12 hours.
- Whip the cream until you obtain a texture of peaks and pipe it into a spherical silicone mould.
- Add the previously made mandarin compote into the cream.
For the mandarine compote
- Soak the gelatin leaves in cold water for 15 minutes.
- Grate the zest of one mandarin. Peel and remove seeds from the mandarin.
- Process with a hand blender (you will obtain what is known as “mandarin puree”). Mix the mandarin puree with the apple juice, then place it in a pan and bring gently to a boil.
- Pour the agar-agar into it and bring to a boil. Whisk at all times during the full cooking.
- Remove from the stove and add the drained gelatin. Place in a container; place plastic film directly on top of the puree and keep it in the chiller until it is set.
- Before using, the compote should be gently mixed by hand with a whisk in order to soften it and then placed into a piping bag. Pipe this compote into a small spherical silicone mould.
- Keep it in the freezer. When frozen, remove from the mould and place it in the cremeux chocolate insert.
For the mandarine glaze
- Soak the gelatin leaves for 15 minutes in cold water. Bring the mandarin puree, apple juice and corn syrup to a boil.
- Add the drained gelatin to the hot puree away from the stove. Set to one side until it reaches 40°C.
- Glaze your pistachio-mandarin insert. Place these on top of the tart shell already topped with the chocolate cremeux.
For the chocolate glaze
- Soak the gelatin leaves in cold water for 15 minutes. Bring the water, sugar and cream to a boil.
- While boiling, add the cocoa powder. Stir well and bring to a boil one more time.
- Remove from the stove and add the drained gelatin. Use at 50°C to top your almond cream tart shell.