Place the butter and the icing sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix until the mixture is smooth and homogeneous.
Add the salt and the eggs, tempered for better blending.
Finally, add the sifted flour and the PalisFrance Grated Hazelnuts. Gently work the dough without kneading.
Roll out the dough into a square shape and cover it with cling film.
Chill at 4°C for at least two hours before using.
Orange-yuzu compote
Place the orange purée, yuzu juice, granulated sugar mixed with pectin into a Robot-Cook, and cook everything at 105°C.
Stop the Robot-Cook, add the orange zest that has been cut into julienne strips and blanched in water until perfectly tender.
Finish cooking in the Robot-Cook for a brief moment, ensuring not to overmix the zest.
Pour the mixture into a container, add the presoaked gelatin, and complete the mixing.
Cover the compote with cling film in direct contact and chill at 4°C until fully cooled
Joconde sponge cake
In the bowl of a stand mixer fitted with a whisk attachment, mix the sugar and PatisFrance Grated Almonds.
Gradually add the eggs and whisk on medium speed until the mixture becomes pale and fluffy.
Once the mixture has risen, add the sifted flour, followed by the cooled melted butter, and gently combine using a spatula.
Next, fold in the egg whites, which have been whipped to stiff peaks with the sugar, and finish mixing, still using a spatula.
Spread the batter onto Silpat sheets, using 600g per tray.
Bake at 220°C for about 5 minutes.
Cover with plastic wrap and store at 4°C or in the freezer.
Orange syrup
Prepare a syrup with water and sugar.
Add the orange juice and Cointreau™.
Store at 4°C, covered with cling film.
60Days Cremeux
Heat the milk with the vanilla and glucose, then add the whisked egg yolks mixed with the sugar.
Cook the mixture to 83°C, then strain it directly over the Chocolanté 60Days Vietnam Dark Vietnam 74% Cacao-Trace.
Gently mix with a whisk.
Blend with an immersion blender to achieve a nice emulsion.
Assembly / Mounting
Roll out the hazelnut sweet dough to 4 mm thickness. Place the dough into 18 cm diameter and 2.5 cm height tart molds. Bake the tart bases on Silpat sheets at 180°C. After complete cooling, add 120 g of orange-yuzu compote (2) to each base. Place a disk of Joconde sponge (3) soaked in orange syrup (4) directly on top. Pour 220 to 250 g of the Chocolanté 60Days cream (5) onto the tart base, filling to the edge. Chill at 4°C for at least four hours. Decorate the top of the tart with a very thin disc of structured dark chocolate.
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