Ingredients
For the tart 200g butter
- 100g icing sugar
- 250g flour
- 20g Cacao Barry Extra Brute Cocoa Powder 40g almond powder
- 1 egg
- 1 tsp vanilla extract
- 1g lemon zest
For the pecan paste
- 70g pecan nuts
- 35g Callebaut Pure Hazelnut Paste (PNP) 85g Callebaut Gold Chocolate
- 5g cinnamon powder
For the gold chocolate mousse
- 240ml milk
- 40g cream (35% fat)
- 8g gelatin leaves
- 400g Callebaut Gold Chocolate
- 500g half-whipped cream (35% fat)
For the gold chocolate glaze
- 300g water
- 250g sugar
- 300g glucose syrup
- 20g powdered milk
- 250g condensed milk
- 20g gelatin leaves
- 250g Callebaut Gold Chocolate
- 50g Callebaut Power 41 Chocolate
To assemble (one tart)
- 75g ashta paste 4 dates
Preparation
- In a mixing machine, add icing sugar and softened butter. Mix until the texture becomes sandy in color. Add the egg, vanilla and lemon zest and mix until it becomes dough-like. Then add the flour, cocoa powder and almond powder, and mix. Bake at 175°C for 12 minutes. • Melt the gold chocolate at 35°C. Add the pure hazelnut paste PNP, cinnamon and crushed pecans. Spread onto the baked tart.
- Bring the cream and milk to the boil. Add the gelatin and mix with the gold chocolate to create a ganache. Add the whipped cream and fold. Pour into a silicon mold which is the same in shape as the tart dough. Freeze for 12 hours.
- Bring the water, sugar, glucose and powdered milk to the boil. Add the gelatin and condensed milk. Pour the mixture onto the chocolate. Using a hand blender mix everything until smooth. Leave to rest for at least 12 hours.
- Begin glazing the gold chocolate mousse with the prepared glaze.
- Spread the pecan paste onto the base of the tart. Lay the dates on top of the pecan paste, add the ashta and position the glazed gold mousse.
