for a long time i did not dare to prepare such a multi-component tartlet. but i wanted to put something interesting on the contest! the tartlet turned out really festive! shortbread dough, almond sponge cake, white chocolate ganache and matcha tea… And on top of sour cherry confit and delicate creamy chocolate cream. want to see what’s inside? Then come on in!
Prepare the cream. Gelatin pour 6 tsp of water, stir and leave for 30 minutes. Slice the chocolate and place it in a heat-resistant bowl.
Heat the cream (50 g) almost to a boil. Pour over the white chocolate. After a minute, mix with a silicone spatula. Add the gelatin mass and matcha tea. Punch with a blender.
Cool to 40°C, add the remaining cold cream (270 g) and mix with a spatula. Cover with plastic wrap in contact and refrigerate for 12 hours.
Prepare the shortbread dough. Mix the flour with the almond flour, salt, powdered sugar and finely chopped cold butter until crumbly. Add the egg yolk and knead the dough.
Roll it out between two sheets of film with a thickness of 2 mm and send it to the refrigerator for a couple of hours.
Cut out strips of dough with a width of 2.5-3 cm (the height of your forms) and a length equal to the length of their circumference. place In rings for tartlets with a diameter of 7cm. with The same ring, i cut out the bottom, and it immediately sticks. Put it in the Refrigerator for half an hour.
Bake at 160°c for 12-15 minutes. Brush with egg yolk And bake for another 5 minutes. focus On your oven.
Prepare an Almond sponge cake.
Sift powdered sugar (40g) and starch.
Add the almond flour and 40 g of protein, mix until smooth. add the melted butter to 50°c. Stir.
beat the remaining whites to a steady froth. add powdered sugar (20g)
And whisk until firm.
Gently stir in portions of whipped whites with a spatula into the almond mass.
spread the sponge cake in the form of 20x20cm and bake in a preheated oven to 170°In the oven for 10-15 minutes until tender.
Cool and cut out circles with a diameter of 5cm
Pre-defrost the cherries and grind them with a blender in puree.
Mix pectin with sugar, gradually introduce into the puree, stirring with a whisk. Add the glucose syrup. Bring to a boil, stirring constantly with a whisk, and cook for 30 seconds. Transfer to the form of a “hemisphere” with a diameter of 3.7 cm. Freeze.
Heat the cream almost to a boil and pour over the white chocolate. Add matcha tea in powder. Mix and punch with a blender.
Put the circles of sponge cake in the cooled tartlets.
Pour over the ganache. Put it in the refrigerator for stabilization.
Beat the cream with a mixer until it increases in volume and has a stable but soft texture.
Transfer it to a bag with a nozzle, as in the photo.
Lay out the frozen cherry hemisphere
Put whipped cream, starting from the top. Put in the refrigerator before serving.
Composite cakes can be prepared in advance. You can even put the cream on the hemisphere and freeze it.