Christmas Tree Chocolate Tart

Chef Bertrand le Gallic

Servings

4-5

Prep Time

25 minutes

Cook Time

35 minutes

Cuisine

Dessert

Category

Dessert

Combine the magic of the season with the exotic twist of the tropics in our Christmas Tree Chocolate Tart. This show-stopping holiday dessert boasts a decadent chocolate tart shell, meticulously shaped like a Christmas tree, and filled with the luscious, sweet, and tangy union of mango and passionfruit. Perfect for adventurous palates and festive celebrations, this one-of-a-kind tart is sure to be the crown jewel of your Christmas dessert spread.

Christmas Tree Chocolate Tart

Ingredients

    Crunchy Praliné

    • 250 g Callebaut Hazelnut Praline Paste Nut Based Filling
    • 250 g Callebaut 100%, Pure Hazelnut Paste Nut Based Filling
    • 250 g Callebaut Milk Chocolate 33.6% Min Cocoa, n° 823
    • 250 g Cacao Barry Paillete Feuilletine

    Chocolate sponge cake

    • 180 g Cacao Barry Dark Chocolate 64%, Guayaquil™
    • 85 g butter
    • 180 g egg white
    • 50 g sugar
    • 70 g egg yolk

    Chocolate ganache

    • 300 g Even Fresh UHT Whipping Cream 35% Fat
    • 30 g invert sugar
    • 270 g Cacao Barry Dark Chocolate 64%, Guayaquil™
    • 105 g butter

    Mango Passion Fruit Cream

    • 300 gr Capfruit Passion Fruit Frozen Fruit Puree No Added Sugar
    • 135 gr Capfruit Alphonso Mango Frozen Fruit Puree No Added Sugar
    • 265 gr egg yolk
    • 285 gr egg
    • 255 gr sugar
    • 295 gr butter
    • 6 gr gelatin

    Crème anglaise

    • 150 gr milk
    • 150 gr Even Fresh UHT Whipping Cream 35% Fat
    • 60 gr egg yolk
    • 50 gr sugar

    Milk Chocolate Mousse

    • 375 gr Crème anglaise
    • 6 gr gelatine leave
    • 565 gr Even Fresh UHT Whipping Cream 35% Fat (Whipped)
    • 715 gr Cacao Barry Milk Chocolate 41%, Alunga™

    You Will Need

    • EBP Frozen Chocolate Round tart shells coated with butter - Small (8-10g x 144 pcs.)
    • Pavoni Disposable Pastry Bag - 100pcs Box

    Directions

      Crunchy Praliné

      1. Warm the Milk Chocolate 33.6% Min Cocoa, n° 823 and add the Hazelnut Praline Paste Nut Based Filling and 100%, Pure Hazelnut Paste Nut Based Filling

      2. Add the Paillete Feuilletine

      Chocolate sponge cake

      1. Melt the butter with the Dark Chocolate 64%, Guayaquil™ and mix well.

      2. Whip the egg white with the sugar

      3. Once the meringue is ready add the egg yolk.

      4. Add the Dark Chocolate 64%, Guayaquil™ and butter mixture

      5. Mix with a spatula.

      6. Cook 7 min at 180°C

      7. Once cooled, cut the sponge with a round pastry cutter of 4 cm diameter

      Chocolate ganache

      1. Boil the Fresh UHT Whipping Cream 35% Fat with the invert sugar

      2. Pour on the Dark Chocolate 64%, Guayaquil™ and blend.

      3. Add the butter and blend again.

      Mango Passion Fruit Cream

      1. Soak the gelatine in the cold water.

      2. In a saucepan, warm the Passion Fruit Frozen Fruit Puree and Alphonso Mango Frozen Fruit Puree. Bring to a Boil, add the gelatine.

      3. Remove in a bowl and let cool down at 40-45°C.

      4. Add the butter. Blend it with the a hand blender. Mix well together.

      5. Pipe into small portions and freeze.

      Crème anglaise

      1.  In a saucepan, combine all the ingredients and cook at 85 °C.

      Milk Chocolate mousse

      1. Put the gelatine leave in the cold water. Once is ready, squeeze the gelatine and remove the water.

      2. Scale the cream anglaise you need, add the gelatine.

      3. Pour it into the Milk Chocolate 41%, Alunga™

      4. During this time, whip the Fresh UHT Whipping Cream 35% Fat until it combines.

      Assembly

      1. Take your tart shell, pipe the crunchy praline on the bottom.

      2. Add a chocolate sponge cake disk.

      3. Pipe the chocolate ganache on top to fill the tart.

      4. For the Christmas tree, first pipe the chocolate mousse into a silicon cone mould.

      5. Insert the frozen Mango passion fruit cream

      6. Close with chocolate mousse and freeze until is get hard.

      7. Once ready spray with velvet spray, place the cone on top of the tart and decorate with a chocolate star.