Safari Tart

Ingredients

Almond Pate Sable

• 600 gr. flour
• 360 gr. butter
• 240 gr. icing sugar
• 90 gr. almond flour
• 6 gr. salt
• 120 gr. whole eggs

Praline Croustillant

• 60 gr. PreGel Cacao Essenziale™ Tanzaka 72% (Fine Dark Chocolate Couverture)
• 210 gr. smooth hazelnut praline
• 105 gr. paillete feuilletine

Light Vanilla Pecan Cream

• 100 gr. 30 Beaumé syrup
• 160 gr. egg yolks
• 225 gr. sugar
• 67 gr. water
• 115 gr. egg whites
• 11 gr. gelatin
• 675 gr. whipped cream
• 5 gr. PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean)
• 275 gr. caramelized pecans

Chocolate Coffee Cremeux

• 150 gr. whole milk
• 150 gr. heavy cream
• 55 gr. sugar
• 115 gr. egg yolks
• 15 gr. PreGel 5-Star Chef Pastry Select Coffee Compound
• 450 gr. PreGel Cacao Essenziale Azima 44% (Fine Milk Chocolate Couverture)
• 150 gr. PreGel Cacao Essenziale Tanzaka 72% (Fine Dark Chocolate Couverture)
• 500 gr. heavy cream

Method

Almond Pate Sable

1. Mix butter and dry ingredients.
2. Incorporate the eggs.
3. Put aside in a refrigerator for a few hours.
4. Spread the paste to 3mm thickness in a sheeter.
5. Place in the tart molds.
6. Set aside in refrigerator.
7. Bake at a 160 ˚C for about 20′.

Praline Croustillant

1. Melt the couverture chocolate, add to the praline and incorporate the feuilletine in between two 3mm thick sheets.

Light Vanilla Pecan Cream

1. Coat the pecans with 10% 30° baume syrup.
2. Caramelize in the oven at 160 °C , mixing from time to time.
3. Bring the syrup to boil and pour onto the yolks.
4. Cook over a water-bath to 82 °C .
5. Whip with an electric mixer.
6. Create an Italian meringue with the second cooked sugar to 121 °C.
7. Pour on the whipping egg whites.
8. Once the meringue is lukewarm, incorporate the melted gelatin.
9. Fold the pate a bombe into the meringue.
10. Fold in the whipped cream, then the cold pecans.
11. Pour into the bottom of the tart molds.

Chocolate Coffee Cremeux

1. Make a custard with the liquids, coffee, egg yolks and sugar.
2. Pass through a chinois and pour on the melted chocolate couverture.
3. Let it cool down to 35 °C .
4. Incorporate the whipped cream.
5. Pour into the tart molds in a smaller size than the bottom tart.

Assembly

1. Put Almond Pate Sable on the bottom.
2. Then add a layer of Light Vanilla Pecan Cream.
3. Then add a layer of Praline Croutillant.
4. Then add a layer of Chocolate Coffee Cremeux.

Source: http://www.pregelrecipes.com/