Ingredients
Chocolate Tart Dough
- 120g unsalted Butter
- 100g sugar
- 2 egg yolks
- 200g flour
- 15g cocoa powder
Cream
- 250g mascarpone cheese
- 20g sugar
- 30ml heavy cream
- 1tsp lemon juice
Fruits
- Kiwi, as needed
- Muskmelon, as needed
- Orange, as needed
- Pineapple, as needed
- Yubari Melon, as needed
- Pink grapefruit, as needed
- Strawberries, as needed
- Nappage (apricot glaze), as needed
Steps
Chocolate Tart Dough
- Make the Chocolate Tart Dough in advance.
- Bring unsalted butter to room temperature.
- Add sugar and mix until white in color.
- Add in egg yolks and continue to mix.
- Add sifted flour and cocoa powder.
- Mix and fold in gently with a rubber spatula.
- Spread the Cocoa Tart Dough to a thickness of about 1cm.
- Cut in the shape of a frying pan for Japanese omelette, making sure the pieces fit the bottom and the sides of the pan.
- Let sit in the refrigerator for 30 minutes or more.
- Place the Cocoa Tart Dough onto the bottom of Japanese omelet frying pan.
- Pierce the bottom using a fork to prevent it from rising.
- Place a small container made out of foil on top of the dough. Fill it with weights.
- Cover with aluminum foil and heat over low heat for 20 minutes.
- Let cool until hardened.
Cream
- In a bowl, combine mascarpone cheese, sugar, heavy cream, and lemon juice.
- Pour the mixture into the tart and line with cubed fruits.
Fruits
- Cut the fruits into 2mm cubes.
- Apply nappage (apricot glaze) on top and enjoy!
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