Orange, Almond and Chocolate Tartlet

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The orange, almond and chocolate tartlet is a delicious creation that combines flavors and textures to offer a unique gastronomic experience. Part of the tartlet filling is made with an almond and orange paste, in which we have used candied orange and 70% almond paste. The result is a crunchy and flavorful dough that perfectly complements the filling.

The next part of the tart filling is a smooth and creamy vegan chocolate mixture. We have replaced the egg with vegan ingredients to create a dessert suitable for those following a vegan diet. The creamy chocolate spread is rich and silky, melting in the mouth for a unique taste experience. The combination of the almond and orange paste with the chocolate cream is a real treat for the senses.

In short, the orange, almond and chocolate tartlet is an innovative and delicious recipe that combines flavors and textures to offer a one-bite experience.

Orange, almond and chocolet tartlet

Orange, almond and chocolate tartlet

The orange, almond and chocolate tartlet is an innovative and delicious haute cuisine recipe. The filling of the tartlet is an almond and orange paste and a creamy vegan chocolate. The combination of flavors and textures creates a unique gastronomic experience, with the touch of Cantonese pecan nut.
Servings 60 gramos
Keyword Vegetarian

Ingredients
  

Orange, almond and chocollate tartlet

  • 20 g Almond and orange paste
  • Chocolate cremeaux
  • 15 g Tart shells La Rose Noire
  • 5 g Cantonese pecan nut SOSA

Almond and orange paste

  • 280 g Provance almond paste 70% Valrhona
  • 20 g Cocoa butter Valrhona
  • 80 g Orange cubes 8×8 COLDCONFIT® SOSA
  • 50 g Passion fruit puree Adamance
  • 20 g Mandarin zeste

Chocolate Cremeaux

  • 400 Milk
  • 200 Cream 35% Elle&Vire
  • 70 Sugar
  • 10 Pectina Nappage X58 SOSA
  • 250 Dark chocolate 65% República del cacao

Instructions
 

Almond and orange paste

  • Melt the cocoa butter.
    20 g Cocoa butter
  • Mix all the ingredients in the thermomix with the melted cocoa butter and blend for 3 minutes at 37ºC.
    280 g Provance almond paste 70%, 50 g Passion fruit puree, 20 g Mandarin zeste, 80 g Orange cubes 8×8 COLDCONFIT®

Chocolate Cremeaux

  • Mix the milk and the cream and heat up 40ºC.
    400 Milk, 200 Cream 35%
  • Pour in the sugar previously mixed with the pectin very slow while stirring.
    70 Sugar, 10 Pectina Nappage X58
  • Bring to a boil, stirring constantly.
  • Remove from the heat and add the chocolate.
    250 Dark chocolate 65%

Assembly: Orange, almond and chocolate tartlet

  • Fill the tart shell with the almond and orange paste to the top.
  • Pour the chocolate cream on top and finish with a pecan nut.
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