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Dezaan Nina Metayer Cocoa Yogurt Crop

Cocoa and Yogurt Tart

A cocoa tart made with a cocoa sable, yogurt, praline and topped with a cocoa tuile

Difficulty
ServingsApprox. 4 tartelettes at 8cm each
Products used: True DarkTrue GoldCrimson RedRich Terracotta
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Watch Nina's masterclass video for her Cocoa and Yogurt tart

Part 1: Pate Sucrée:
Ingredients
  • 138g Butter
  • 88g Confectioners’ Sugar
  • 28g Almond Flour
  • 0.5g Salt
  • 1 Egg
  • 1g Vanilla
  • 200g Flour (T80)
  • 30g True Dark Cocoa Powder
Method
  1. Beat together the butter, sugar, almond flour, vanilla, flour and cocoa. Once combined add the egg.
  2. Once the dough is homogenous, reserve in the refrigerator.
  3. Roll out and freeze.
Part 2: Yoghurt and Cocoa Mousse:
Ingredients
  • 250g Greek Yoghurt
  • 8g True Dark Cocoa Powder
  • 6g True Gold Cocoa Powder
  • 12g Sugar
  • 2 Gelatin Sheets
  • 100g Heavy Cream
Method
  1. Rehydrate the gelatin in ice water for 10 minutes and drain.
  2. Whip the cream to soft peaks. Reserve.
  3. Heat a small amount of yoghurt and dissolve the sugar and gelatin.
  4. Mix in remaining yoghurt and the cocoa powders.
  5. Gently fold in the whipped cream.
  6. Pipe into 8cm wide rings.
  7. Freeze at -20ºC/-4ºF.
Part 3: Cocoa Nib Praline:
Ingredients
  • 250g Hazelnuts
  • 125g Granutlated Sugar
  • 40g Water
  • 4g Fleur de Sel
  • 100g Cocoa Nibs
  • 25g Grapeseed Oil
Method
  1. Roast the hazelnuts for 140ºC/284ºF for 50 minutes.
  2. Cook the sugar and water to obtain a caramel at 180ºC/ 356ºC and pour over the hazelnuts.
  3. Leave to cool and then process with the oil for 2 minutes to a smooth praline.
  4. Finally add the cocoa nibs and fleur de sel. Pulse for 30 seconds and reserve.
Part 4: Cocoa Sponge Cake:
Ingredients
  • 100g Almond Flour (50%)
  • 10g Rich Terracotta Cocoa Powder
  • 0.5g Salt
  • 100g Whole Eggs
  • 12g Granulated Sugar
  • 7g Flour
  • 11g Potato Starch
  • 36g Butter
Method
  1. In a mixer, combine the almond flour with the eggs.
  2. Melt the butter & gradually stream into flour/egg mixture.
  3. Sift the dry ingredients and gently add to the mixture.
  4. Spread thinly on a sheet pan with a silicone mat on top.
  5. Bake at 180ºC/356ºF for 8-9 minutes, checking if the sponge is baked properly.
  6. Place on a rack and cut into 6cm wide disks.
Part 5: Cocoa Veil:
Ingredients
  • 30g Flour
  • 50g Granulated Sugar
  • 50g Egg Whites
  • 20g Crimson Red Cocoa Powder
  • 50g Butter
Method
  1. Melt the butter and mix with the sugar. Incorporate the rest of the ingredients.
  2. Spread on silicone mats in the shape of rosemary twigs.
  3. Bake at 160ºC/320ºF for 3 minutes and immediately unmould.
  4. Bake again at 150ºC/302ºF for 8 minutes.
  5. Give the final shape when removed from the oven, placing the veil in an 8cm wide hemisphere mould.
Part 6: Hazelnut Decor:
Ingredients
  • 150g Hazelnut Couverture
Method
  1. Melt the couverture to 45ºC/113ºF, cool down to 26ºC/78ºF and increase to 28ºC/82ºF until properly tempered.
  2. Spread on a 1cm wide acetate sheet and place around an 8cm wide dough cutter.
  3. Leave to cool and peel off the acetate sheet.
Part 7: Assembly:
Ingredients
Method
  1. Make the Pate Sucrée and line the 8cm wide rings. Bake at 155ºC/310ºF for 25 minutes. Leave to cool.
  2. Fill the tarts with the praline. Place the sponge cake rounds in the centre of the praline.
  3. Heat the neutral glaze. Unmould the yoghurt mousse and sprinkle with the cocoa powder. Glaze with the neutral glaze. Place the glazed mousse on top of the sponge.
  4. Place the hazelnut décor around the mousse.
  5. Carefully crown with the rosemary twig shaped cocoa veil.

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