Exotic Tartlet
Exotic Tartlet — an IRCA recipe in 5 components. Uses Joygelato Cocco Coconut Flavouring Powder 6 kg and Irca Toffee D'Or Caramel Filling 15 kg.
- baking temperature (shortcrust pastry, first stage)
- 170 °C
- baking time (shortcrust pastry, first stage)
- 5 min
- baking temperature (shortcrust pastry, second stage)
- 160 °C
- baking time (shortcrust pastry, second stage)
- 10-13 min
- whipping time (chocolate biscuit)
- 10-12 min
- baking temperature (chocolate biscuit)
- 210-220 °C
- baking time (chocolate biscuit)
- 5 min
- milk heating temperature (namelaka)
- 60 °C
- liquid cream temperature (namelaka)
- 5 °C
- storage temperature (namelaka)
- -18 °C
- glaze heating temperature
- 50 °C
- storage temperature (glazed discs)
- -18 °C
Ingredients
Shortcrust pastry
| Ingredient | Quantity |
|---|---|
| TOP Frolla | 500 g |
| Unsalted butter 82% fat | 200 g |
| Confectioner's sugar | 50 g |
| Eggs | 50 g |
Chocolate biscuit
| Ingredient | Quantity |
|---|---|
| Irca Genoise Choc | 275 g |
| Eggs | 330 g |
| Levosucrol | 27 g |
| Grated lemon zest |
White chocolate namelaka
| Ingredient | Quantity |
|---|---|
| Milk | 150 g |
| Lilly Neutro | 40 g |
| Sinfonia Cioccolato Bianco 33% | 175 g |
| Mascarpone cheese | 50 g |
| Joygelato Cocco Coconut Flavouring Powder 6 kg | 12 g |
| Liquid cream 35% fat | 100 g |
Glazing
| Ingredient | Quantity |
|---|---|
| Mirror Cioccolato Bianco | 1000 g |
| Grated coconut / coconut flour |
Final composition
| Ingredient | Quantity |
|---|---|
| Irca Toffee D'Or Caramel Filling 15 kg | |
| Fruttidor Mango | |
| GLOBES ORIGINAL BIANCA sphere by Dobla |
Method
- Shortcrust pastry
Mix all the ingredients in a planetary mixer with a paddle attachment.
- Shortcrust pastry
Spread the pastry between 2 sheets of baking paper, roll it to a thickness of 3 mm and refrigerate.
- Shortcrust pastry
Cut discs using a pastry ring to fill the microperforated rings for single-portion tartlets (10 cm in diameter and 2 cm high).
- Shortcrust pastry
Bake at 170 °C for 5 minutes, then lower to 160 °C for another 10-13 minutes with the steam valve open.
- Chocolate biscuit
Whip all the ingredients at maximum speed in a planetary mixer for 10-12 minutes.
- Chocolate biscuit
Spread about 630 g of the whipped mixture on a baking tin lined with parchment paper.
- Chocolate biscuit
Bake at 210-220 °C for about 5 minutes.
- Chocolate biscuit
Let it cool for a few minutes in a blast chiller.
- Chocolate biscuit
Cut out discs 9 cm in diameter.
- Chocolate biscuit
Cover with plastic sheets to avoid drying.
- White chocolate namelaka
Heat the milk to 60 °C, add LILLY NEUTRO then the white chocolate and continue stirring to obtain a ganache.
- White chocolate namelaka
Add the mascarpone cheese, JOYGELATO COCCO and lastly the liquid cream (5 °C) and mix using a hand mixer.
- White chocolate namelaka
Pour the liquid mixture into round tartlet silicone moulds 9-10 cm in diameter and 1.5-2 cm high.
- White chocolate namelaka
Place the filled silicone moulds in the blast chiller and then store at -18 °C.
- Glazing
Heat MIRROR EXTRA WHITE to 50 °C then glaze the namelaka discs.
- Glazing
Dust the surface with grated coconut.
- Glazing
Store in a freezer (-18 °C).
- Final composition
Fill the tartlets with a thin layer of TOFFEE D'OR CARAMEL and another layer of FRUTTIDOR MANGO.
- Final composition
Lay a disc of chocolate biscuit over them.
- Final composition
Lay the discs of glazed namelaka on top of the tartlets.
- Final composition
Decorate with a GLOBES ORIGINAL BIANCA sphere by Dobla.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.