Tarte Matcha Kalamansi
30 Jun 2019
Composition
- Sable Breton Matcha
- Kalamansi Creamy
- Mousse Ecuador
- Spray chocolate
- Merengue Italianne
- Glaze
1. Sable Breton Matcha
Ingredients
Working method
- Mix all ingredients together to have a homogeneous dough.
- Put in the fridge for a few hours.
- Roll out to 8 mm.
- Bake at 180°C until golden brown.
2. Kalamansi Creamy
Ingredients
Working method
- Boil the Passion, Kalamansi puree and sugar.
- Add Eggs and mix till a smooth structure. Add the soaked gelatine.
- When the composition have a temperature of 35°C mix the butter.
3. Mousse Ecuador
Ingredients
Working method
- Boil the fresh cream and pour on the chocolate.
- When the Ganache reaches 35°C incorporate the whipped Cream.
4. Merengue Italienne
Ingredients
Working method
- Cook the sugar (150g) and water till 121°C.
- Whip the egg white and sugar (20g).
- Add the sugar syrup very slowly on the egg white.
5. Spray chocolate
Ingredients
Working method
- Melt the chocolate and cacao butter at 40°C, mix together.
- Spray on the frozen mousse.
