180 g softened butter
120 g icing sugar
1 g salt
60 g whole eggs
36 g almond powder
300 g flour
30 g cocoa powder
Total weight: 727 g
Step
Using a mixer fitted with the paddle attachment, gently
blend the softened butter, icing sugar and salt. Add whole
eggs, almond powder and flour sifted with cocoa powder.
Roll out the shortbread pastry to ½ cm thickness between two
sheets of baking paper. Set aside in the freezer.
2. BROWNIE SPONGE
Ingredients
375 g 66% dark chocolate
375 g butter
260 g whole eggs
300 g caster sugar
3 g salt
6 g liquid vanilla
150 g flour
3 g baking powder
160 g chopped pecans
Total weight: 1632 g
Step
Melt the dark chocolate and butter in a bain-marie at 40°C.
Blanch the mixture of whole eggs, caster sugar, salt and
liquid vanilla. Mix the melted couverture and butter with
the blanched mixture. Sift in flour and baking powder. Stir in
chopped pecans. Line the brownie with a pastry bag
3. JASMINE TEA BLACKBERRY JELLY
Ingredients
200 g water
100 g blackberry pulp
50 g caster sugar
15 g jasmine tea
8 g gelatin leaves
Total weight: 373 g
Step
Soak gelatine in cold water for 30 minutes. In a saucepan, bring
the water, blackberry pulp and caster sugar to the boil. Add
jasmine tea. Leave to infuse for 10 minutes. Drain the gelatine
and stir into the mixture. Pour into circles. Set aside in the
fridge.
4. CHOCOLATE SORBET
Ingredients
100 g water
130 g trimoline
120 g caster sugar
10 g 2000 stabilizer
450 g 70% dark chocolate
6 g gelatin leaves
Total weight: 816 g
Step
Soak gelatin in cold water for 30 minutes. Bring water and
trimoline to the boil in a saucepan. Add the caster sugar and
stabilizer mixture. Cook at 100°C. Pour over chopped dark
chocolate. Drain gelatin and stir in. Blend the chocolate sorbet.
Turbinate warm.
5. BLACKBERRY CHOCOLATE MOUSSE
Ingredients
300 g blackberry puree
100 g egg yolks
60 g caster sugar
300 g 40% milk chocolate
250 g 66% dark chocolate
450 g whipped cream
40 g Sélection commerce Jacobert 45%
Total weight: 1 500 g
Step
In a saucepan, bring the blackberry puree to the boil. Add the
blanched egg yolks and caster sugar mixture. Cook at 85°C. Pour
over semi-melted chocolates. Blend. Allow to come down to
temperature. At 40°C, fold in the Sélection commerce Jacobert,
then the whipped cream in two or three times. Pour the chocolate
mousse in a circle.
6. BLACKBERRY COULIS GLAZE
Ingredients
270 g blackberry puree
12 g potato starch
30 g caster sugar
60 g Sélection commerce Jacobert 45%
Total weight: 372 g
Step
In a saucepan, bring the blackberry puree to the boil. Add the
potato starch-sugar mixture and bring to the boil for about
1 minute. Allow to come down to temperature. At 40°C, stir in
Sélection Commerce Jacobert. Set aside in the fridge.
7. CHOCOLATE-RED VELVET GLAZE
Ingredients
140 g 61% dark chocolate
140 g pure cocoa paste
140 g cocoa butter
50 g red colouring for chocolate
Total weight: 470 g
Step
Melt all the ingredients to 45°C.
8. ASSEMBLY
Ingredients
No ingredients.
Step
Base assembly
Using a rolling mill, roll out the shortbread pastry to 2.2 m. Cut
2 cm-high strips, then line a 20 cm-diameter tart circle.
Pour in 380 g of brownie sponge. Bake in a fan-assisted oven for
12 minutes at 160°C. Set aside in the freezer.
Insert assembly
Pour 70 g jasmine-tea blackberry jelly into 18 cm circles. Place
in the fridge. Using a pastry bag, top with 50 g chocolate sorbet
balls. Pour 230 g blackberry chocolate mousse. Place in freezer.
Create a ball-shaped relief with the blackberry chocolate mousse.
Set aside in the freezer.
9. FINISHING
Ingredients
No ingredients.
Step
Place an insert on a brownie base.
Spray with chocolate-red velvet glaze.
Arrange red rose petals and fresh blackberries around the tart.
Place a rodhoid to hold the decoration around the tart.
Finish decorating the tart with a fresh blackberry, dots of
blackberry coulis glaze, dark chocolate decorations, dark
chocolate threads and a touch of gold.
