Disk of Phaistos
- Level:
-
Difficult
- Makes:
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Makes 10 tartlets of ±10 cm Ø
Spray mix
Ingredients: Spray mix
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3.5 ozcocoa powder
Preparation: Spray mix
- Melt together.
- Brush the insides of the Phaistos disc moulds and leave to set.
- (Keep the mixture at ±40°C in het heat cabinet for later use).
Cremeux Gold Chocolate Madagascar
Ingredients: Cremeux Gold Chocolate Madagascar
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2.6 ozCream 35 %
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2.6 ozmilk
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0.2 ozsugar
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1.8 ozeggs
Preparation: Cremeux Gold Chocolate Madagascar
- Cook into crème anglaise.
Ingredients: Cremeux Gold Chocolate Madagascar
Preparation: Cremeux Gold Chocolate Madagascar
- Pour crème anglaise over the combined chocolates.
- Blend with a hand blender.
- Fill the Phaistos disk silicone moulds.
- Freeze.
- Unmould and - while frozen - immediately spray with the spray mix.
Gold, Olive oil & lemon caramel
Ingredients: Gold, Olive oil & lemon caramel
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4.1 ozCream 35 %
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15.4 grlemon zest
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0.1 ozVerbena leaves
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15.4 grsalt
Preparation: Gold, Olive oil & lemon caramel
- Boil altogether.
- Let it fuse for 15 minutes and strain.
- (and heat up again.)
Ingredients: Gold, Olive oil & lemon caramel
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1.0 ozwater
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2.9 ozsugar
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2.5 ozGlucose syrop
Preparation: Gold, Olive oil & lemon caramel
- Cook into a honey-coloured caramel.
- Deglaze with the above hot cream and cook for a few more minutes.
Ingredients: Gold, Olive oil & lemon caramel
-
15.4 grGelatine Sheets 120B
Preparation: Gold, Olive oil & lemon caramel
- Pour the caramel over the combined chocolate and gelatine.
- Homogenise with the hand blender.
Ingredients: Gold, Olive oil & lemon caramel
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1.2 ozbutter
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0.5 ozOlive oil
Preparation: Gold, Olive oil & lemon caramel
- Add to the above and homogeniser further.
- Leave to set overnight.
Sablée de chocolate
Ingredients: Sablée de chocolate
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3.2 ozcold butter
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5.8 ozAll purpose flour
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2.8 ozicing sugar
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15.4 grsalt
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1.1 ozCorn starch
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0.6 ozcocoa powder
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0.4 ozalmond powder
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0.4 ozCocoa nibs (coarsely ground)
Preparation: Sablée de chocolate
- Mix in the stand mixer (with paddle attachment) until a wet, sandy texture.
Ingredients: Sablée de chocolate
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1.8 ozeggs
Preparation: Sablée de chocolate
- Add and mix in.
- Roll to 2 mm thickness.
- Line tartlet moulds of 10 cm Ø.
- Bake at 170°C for 10-15 minutes.
Lemon - Verbena Gel
Ingredients: Lemon - Verbena Gel
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6.3 ozlemon juice
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0.1 ozlemon zest
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2.1 ozwater
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0.1 ozVerbena leaves
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1.9 ozsugar
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0.1 ozagar agar
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0.0 grcarob gum
Preparation: Lemon - Verbena Gel
- Boil altogether.
- Let it set.
- Briefly smoothen with a hand blender before use.
Honey & Madagascar Chocolate biscuit
Ingredients: Honey & Madagascar Chocolate biscuit
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7.1 ozHoney
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7.4 ozEgg Whites
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0.1 ozsalt
Preparation: Honey & Madagascar Chocolate biscuit
- Cook into a Swiss meringue.
Ingredients: Honey & Madagascar Chocolate biscuit
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5.6 ozEgg yolks
Preparation: Honey & Madagascar Chocolate biscuit
- Fold into the meringue.
Ingredients: Honey & Madagascar Chocolate biscuit
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0.8 ozButter
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0.6 ozOlive oil
Preparation: Honey & Madagascar Chocolate biscuit
- Melt altogether.
Ingredients: Honey & Madagascar Chocolate biscuit
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1.4 ozcake flour
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2.1 ozCocoa powder
Preparation: Honey & Madagascar Chocolate biscuit
- Sift.
- Fold the Swiss meringue inside a chocolate mixture and add flour mixture.
- Spread onto a silicone mat (1 cm thickness).
- Bake at 160°C for 15 minutes.
- Cut disks for the inside of the tarts and cut a 2 cm hole in the middle.
Banana compote
Ingredients: Banana compote
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8.8 ozCretan dwarf bananas (diced)
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0.4 ozlemon juice
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0.1 ozlemon zest
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0.7 ozsugar
Preparation: Banana compote
- Mix all together.
Ingredients: Banana compote
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0.4 ozbutter
Preparation: Banana compote
- Melt and simmer the bananas in the butter.
- Cook briefly into a chunky compote.
Ingredients: Banana compote
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0.4 ozOlive oil
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0.1 ozVerbena leaves
Preparation: Banana compote
- Mix in.
- Leave to cool.
Assembly and decoration
- Spread a thin layer of the Lemon-Verbena gel on the bottom of the chocolate sablé tart shell.
- Fill the hole in the biscuit ring with the gold, olive oil, and lemon caramel.
- Spread the banana compote on top and level the tart.
- Add Phaistos disk on top and decorate with a gold painted dark chocolate ring around the tart.
- Finish with two chocolate decorations in the shape of green olive leaves.
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