Part 1: True Dark Sable
Ingredients
Method- 65g Cold Butter
- 30g Confectioners’ Sugar
- 15g Almond Flour
- 125g Flour
- 25g deZaan True Dark Cocoa Powder
- Pinch of Salt
- 50g Eggs
- Preheat the oven to 175°C/350°F.
- Place all the dry ingredients in a stand mixer (paddle attachment). Mix until the mixture resembles sand.
- Add the eggs and mix until combined.
- Place the dough in between two parchment papers and roll to 3-3.5mm thickness and freeze.
- Cut the dough to fit the tart rings and bake for 12-14 minutes.
- Brush with melted cocoa butter to preserve for longer.
Part 2: Orange Frangipane
Ingredients
Method- 58g Unsalted Butter
- 58g Granulated Sugar
- 58g Almond Flour
- 75g Eggs (room temperature)
- 8g Flour
- 2.5g Pure Orange Blossom Water
- 1 Orange Zest
- In a stand mixer (with a paddle attachment), cream together the butter and sugar until creamy.
- Over low speed, add the almond flour, alternating with the eggs until the ingredients are incorporated evenly.
- Add the flour and mix to combine.
- Add orange blossom water & orange zest. Mix until just combined.
- Refrigerate until ready to use.
- Bake at 175°C/350°F for 10-12 minutes.
Part 3: Honey and Cocoa Crémeux
Ingredients
Method- 60g Orange Blossom Honey
- 300g Cream 35% (warm)
- 10g Egg Yolks
- 40g Granulated Sugar
- 15g deZaan True Dark Cocoa Powder
- 4.5g Silver Gelatin Sheets
- Bloom the gelatin and reserve.
- Cook the honey to an amber caramel color. Deglaze with warm cream.
- Add the deZaan True Dark cocoa powder and mix until combined.
- Combine the egg yolks & sugar. Temper into the cream mixture.
- Cook over medium heat, stirring constantly until 82ºC/180ºF.
- Strain into a bowl, then stir in the gelatin and reserve.
Part 4: Honey and Orange Cream
Ingredients
Method- 115g Cream 35%
- 25g Orange Blossom Honey
- 3g Silver Gelatin Sheets
- 75g White Chocolate
- 160g Cream 35% (cold)
- 5g Orange Blossom Water
- Bloom the gelatin.
- Bring the first cream and orange blossom honey to a simmer.
- Add the gelatin and mix to combine.
- Pour the hot mix over the white chocolate. Blend with an immersion blender to emulsify.
- Add the cold cream and orange blossom water.
- Emulsify again and pour in the honey silicon molds and freeze.
Part 5: Assembly
Method- Fill 1/3 of the pre-baked tart shells with frangipane and bake until baked through. Allow them to cool.
- Fill the tart with cocoa crémeux. Refrigerate for 30 minutes.
- Finish with honey and orange cream and decorate with edible flowers.
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