Tart destruction
Fervently endorsing the Style Rebellion trend, Callebaut chef Philippe Vancayseele created a captivating shortbread tart with flashy colours and bold flavours. He topped off a crunchy sablé Breton base with a refreshingly fruity layer of passion fruit-banana crémeux and decorated the whole with odd-shaped, crazy-coloured chocolate Chantilly decorations with an intense chocolate taste. We don’t know what went on in the mind of this chocolate genius when he created this recipe. But we sure know it’s bound to make a smashing impression!
- Level:
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Medium
Sablé breton
Ingredients: Sablé breton
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13.2 ozbutter
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1.3 lbpastry flour
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0.4 ozsalt
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1.1 ozbaking powder
Preparation: Sablé breton
Sieve together.
Ingredients: Sablé breton
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7.1 ozegg yolks
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14.1 ozsugar
Preparation: Sablé breton
Mix together and then mix in previous mixture until smooth. Keep cool in refrigerator.
Roll out until 1 cm thick and cut out 18-cm diameter round shape. Place into a cake ring and bake at 180°C for 20-25 minutes. Lightly colour sides with shiny red powder.
Passion fruit and banana crémeux
Ingredients: Passion fruit and banana crémeux
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2.3 ozBanana purée
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4.4 ozpassion fruit puree
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7.1 ozwhole egg(s)
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6.3 ozsugar
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1.2 ozlemon juice
Preparation: Passion fruit and banana crémeux
Make crème anglaise.
Ingredients: Passion fruit and banana crémeux
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0.8 ozgelatin mass
Preparation: Passion fruit and banana crémeux
Add and leave to cool to 40°C.
Ingredients: Passion fruit and banana crémeux
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9.9 ozunsalted butter
Preparation: Passion fruit and banana crémeux
Add and emulsify.
Leave to crystallise in refrigerator for 24 hours. Pipe into 16-cm diameter circular Flexipan mould and freeze.
Chocolate chantilly
Ingredients: Chocolate chantilly
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8.1 oz35% cream
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0.7 ozglucose
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0.5 ozinvert sugar
Preparation: Chocolate chantilly
Boil together.
Ingredients: Chocolate chantilly
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9.5 oz841
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4.8 oz
Preparation: Chocolate chantilly
Add and emulsify.
Ingredients: Chocolate chantilly
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1.5 lb35% cream
Preparation: Chocolate chantilly
Add and emulsify. Leave to cool in refrigerator at 4°C for 24 hours.
Whip up and pipe into Flexipan moulds of different shapes and sizes. Freeze, unmould on a tray and spray with different cocoa butter-based colourings, created with IBC Power Flowers™.
Finishing and presentation
Place frozen passion fruit-banana crémeux on top of sablé Breton. Arrange the assorted and coloured chocolate chantilly irregularly. Decorate with some glossy fragments made with dark chocolate Callebaut® Single Origin Brazil in between the different elements.
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