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Apricot, Muscovado & Tonka




Required recipes



Equipment



 

Day 1


Apricot in syrup & gel


300g Fresh apricots

20g Granulated sugar

1 Vanilla pod

Xanthan gum


  • Peel 200g of apricots and put them into a pot together with the sugar and the vanilla pod (scrape the seeds and use both them and the pod). Cover with kitchen film so that the pot is properly sealed. This will allow to keep the moist, avoiding the liquid to evaporate.

  • Cook in water bath at low heat for around 1 hour. Remove from the heat and filter with a sieve.

  • Mix the cooked apricots with a hand blender, adding some xanthan gum and filtered juice to adjust the thickness to get a gel with a smooth and silky texture.

  • Peel and dice the remaining 100g of apricots. Mix them with part of the gel and marinate for a few hours in refrigerator. The remaining gel can be used to decorate the tart.


Muscovado cremeux


90g Heavy cream

60g Whole milk

20g Muscovado sugar

2 Egg yolks

1 Platinum gelatine sheet (1 sheet = 1,75 g)


  • Rehydrate the gelatine sheet in cold water for 5-10 minutes.

  • Add milk and heavy cream to a saucepan and heat over low heat until it comes to a simmer.

  • While the milk and heavy cream are heating whisk the muscovado sugar together with the egg yolks until fully incorporated.

  • Once the milk begins to simmer, add the rehydrated gelatine and gradually pour into the egg yolk mixture while continuously whisking. Return the mixture to the saucepan and cook over low heat until it starts to thicken.

  • Pour the cream in a bowl and cover the surface with plastic wrap, ensuring it makes direct contact, and refrigerate for a few hours to set (better overnight).


Dark chocolate & Tonka cremeux


200g Milk

100g Heavy cream

20g Sugar

2 Egg yolks

10g corn starch

100g Dark chocolate 70%

1 Tonka bean - Alternatively you can use an empty Vanilla pod


  • Grate the tonka bean and add it to a saucepan along with the milk and the heavy cream. Heat the mixture over low heat until it comes to a simmer.

  • While the milk and heavy cream are heating, combine the icing sugar and corn starch, then whisk them together with the egg yolks.

  • Once the milk begins to simmer, gradually pour it into the egg yolk mixture while continuously whisking. Return the mixture to the saucepan and cook over low heat.

  • Whisk the mixture constantly until it thickens, then remove it from the heat.

  • Add the dark chocolate and whisk until fully melted and incorporated.

  • Pour the cream in a bowl and cover the surface with plastic wrap, ensuring it makes direct contact, and refrigerate for a few hours to set (better overnight).


 

Day 2


Assembly


  • Pipe a layer of apricot in syrup on the bottom of the tart.

  • Pipe the muscovado cremeux and adjust the level with a spatula.

  • Pipe the chocolate cremeux and decorate with apricot gel and mint leaves.

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