Dulcey chocolate tart, licorice, kumquats

Shortcrust pastry for tart

• 500g butter, soft
• 500g icing sugar
• 4 eggs (room temperature)
• 1 sachet baking powder
• vanilla sugar, salt and lemon zest
• 1000g flour

Method:

• Cream the soft butter with the icing sugar and vanilla sugar.
• Add the eggs one at a time
• Add the remaining ingredients, mix slowly and then wrap the dough in cling film.
• Chill the dough for 20 minutes and then use.
• Baking time and temperature: 15 minutes at 180 degrees in a convection oven.

For the filling of the tart

• Equal weight mass
• 150g icing sugar
• 150g butter, soft
• 150g flour
• ½ packet baking powder
• 2 eggs
• lemon zest

Method:

• Beat the icing sugar, butter and lemon zest until frothy.
• Add the eggs one at a time.
• Stir in the flour, pour into the prepared tart tins and press the kumquat slices into the mixture.
• Baking time and temperature: 20 minutes at 175 degrees.

Dulcey Chocolate Mousse

• 80g egg yolks
• 2 eggs
• 75g sugar
• 500g whipped cream
• 375g Dulcey chocolate (Valrhona)
• 5 leaf gelatins, pre-soaked

Method:

• Beat the egg yolks, eggs and sugar until frothy.
• Stir in the melted gelatin and then add the melted chocolate.
• Fold in the whipped cream, chill and then stir until smooth and use as required.

Kumquat gel

• 500 g kumquat pulp
• 150 g sugar
• 7 g agar agar

Method:

• Put all the ingredients in a saucepan, mix well and boil for 1 minute.
• Put everything in a container, chill, blend until smooth and pass through a sieve.

Pickled kumquats

• 10 kumquats
• 1 bunch Koppert Cress Planifolia Black, scraped out
• 50 g sugar
• 100 g orange juice

Method:

• Cut the kumquats into slices and put them into a vacuum bag.
• Bring the remaining ingredients to the boil, add them to the kumquats and vacuum them (with the whole vanilla pod).

Wafer mixture

• 50 g butter
• 50 g icing sugar
• 50g flour
• 50g egg white
• 30g cocoa powder

Method:

• Put all the ingredients in a Pacojet container, mix well and press into the desired mold.
• Baking temperature and time: 170 degrees Celsius for 7 minutes.

Licorice ice cream

• 800g milk
• 200g cream
• 12 egg yolks
• 220g sugar
• 80 g glucose
• 2 tsp. Koppert Cress Planifolia Black
• 2 pinches of licorice powder

Method:

• Mix the egg yolks and sugar in a bowl.
• Bring the milk, cream, glucose, licorice powder and vanilla pods to the boil.
• Stir everything together and remove from the heat.

Chef: Alex Pirini