Intermediate
2h 15min
45min
Makes one 22cm-diameter tart
An Original Recipe by L'Ecole Valrhona
Utensils:
- Drip pan
- Saint Honoré nozzle
- 25cm ring
- 20cm ring
- 22cm tart ring
- Immersion blender
- Piping bags
- Stand mixer
- Thermometer
- Spatula
- Paddle attachment
This Fall Tart is made with the products below :
1. Shortcrust pastry
Ingredients :
- 130g All-purpose flour
- 130g Chestnut flour
- 140g Unsalted butter
- 100g Confectioner’s sugar
- 35g Almond flour
- 2g Salt
- 55g Egg
Prep time: 30 min.
Freeze for: 3h
Steps:
- Use the paddle attachment in a stand mixer to combine the flours, butter, confectioner’s sugar and salt.
- Once the mixture has formed large crumbs, add the egg. Make sure you stop mixing before the dough starts to form a ball. Use your hands to complete the mixing process, working it as littleas possible.
- Immediately spread out the dough to a depth of 3mm between2 sheets of parchment paper.
- Cut the dough into a 25cm circle, then freeze it for at least 3 hours.
2. Almond & chestnut chiffon cake
Ingredients :
- 65g Egg whites
- 25g Sugar
- 30g Hazelnut oil
- 65g Water
- 40g Hazelnut flour
- 65g All-purpose flour
- 5g Baking powder
- 130g Egg whites
- 45g Sugar
- 35g Diced cooked chestnuts
Prep time: 30 min.
Freeze for: 3h
Baking time: 18 min.
Steps:
- Use a whisk to combine the 65g of egg white, 25g of sugar, oil, water, hazelnut flour, flour and baking powder. Beat the rest of the egg whites with the sugar in a stand mixer until stiff peaks forms.
- Fold one third of the beaten whites into the previous mixture. Then use a spatula to fold in the remaining two thirds, stirring very gently so they retain their volume.
- Pour this preparation out onto a drip pan or similar. Sprinkle the cubed chestnut onto the sponge.
- Bake at 355°F (180°C) for approx. 18 minutes. Turn the sponge halfway through baking so it cooks evenly. This will ensure it stays light and flexible. Let it cool, then cut out a 20cm circle.
3. Fig gel
Ingredients :
- 100g Fresh figs
- 8g Lemon juice
Prep time: 5 min.
Freeze for: 2 to 3h
Steps:
- Blend the figs and lemon juice to make a thick gel.
- Place this gel on the sponge disk, then freeze for 2 to 3 hours until fully frozen.
4. Caraïbe 66% crémeux
Ingredients :
- 165g Whole milk
- 70g Heavy cream 36%
- 45g Egg
- 15g Sugar
- 130g CARAÏBE 66%chocolate
Prep time: 5 min.
Freeze for: 2 to 3h
Steps:
- Warm the milk and cream on a low heat. Use a whisk to mix the egg and sugar, then put all the ingredients in a saucepan. Stir gently until the cream thickens slightly and sticks to the back of the spatula. Use a thermometer to check the temperature.
- When it is 180°F (82°C), take the pan off the heat and strain your crème anglaise. Combine it with the melted CARAÏBE 66% chocolate in 3 stages, stirring with a spatula to create a smooth, glossy texture.
- Use an immersion blender to mix for 1 to 2 minutes until the crémeux is perfectly emulsified and smooth.
- Place some plastic wrap on the mixture’s surface and leave in the refrigerator for at least 6 hours.
5. Caraïbe 66% reasonable indulgence whipped ganache
Ingredients :
- 245g Whole milk
- 8g Potato starch or cornstarch
- 90g Heavy cream 36%
- 140g CARAÏBE 66% chocolate
Prep time: 20 min.
Refrigerate for: 12h
Steps:
- Heat 200g of the milk to boiling point, and combine the remaining 45g with the potato starch.
- Combine some of the hot milk with the milk and starch mixture. Put this and the remaining hot milk in a saucepan and bring to a boil.
- Use a spatula to gradually emulsify the mixture with the partially melted CARAÏBE 66% chocolate.
- Use an immersion blender to blend as soon as possible until the emulsion is flawless.
- Add the cold heavy cream and mix again using an immersion blender.
- Leave to set in the refrigerator, ideally for 12 hours at 40°F (4°C).
FALL TART ASSEMBLY
Ingredients :
- 100g Chestnut cream
- Fresh figs
- Diced cooked chestnuts
Prep time: 1h
Baking time: 25min.
Steps:
- Press the dough into a 22cm tart ring, then bake it at 300°F (150°C) for approx. 25 minutes.
- Once it has cooked, leave the tart shell to cool.
- Put the disk of sponge with fig gel in the base of the shell, then cover it with CARAÏBE 66% crémeux.
- Whip the ganache in a stand mixer until stiff peaks form. Add 100g of chestnut cream, stirring it in to create a marbled look. Put the whipped ganache in a piping bag with a Saint-Honoré style nozzle, then pipe it out in straight lines across the tart.
- Cut the figs and cooked chestnuts into cubes. Use a piping bag to add some dabs of chestnut cream, then add the cubed figs and chestnuts on top of the fall tart.
What makes this fall tart with Caraïbe, chestnuts & figs unique?
This tart combines Valrhona Caraïbe 66% chocolate with chestnuts and figs for a balanced, seasonal flavor.
Can I make the fall tart with Caraïbe ahead of time?
Yes, most elements (pastry, chiffon cake, crémeux, ganache) can be prepared a day before for easier assembly.
Which chocolate is best for a fall tart recipe?
Caraïbe 66% is ideal for this fall tart thanks to its balanced cocoa and fruity notes that pair perfectly with chestnuts and figs.
How difficult is it to bake this fall tart with chestnuts and figs?
It’s an intermediate-level recipe, manageable for dedicated home bakers with some pastry experience.
Can I substitute ingredients in the fall tart recipe?
Yes, figs can be swapped with seasonal fruit, and Caraïbe chocolate can be replaced with Guanaja 70% or Manjari 64%.
Is this fall tart suitable for special occasions?
Absolutely, its elegant flavors and presentation make it perfect for Thanksgiving, fall gatherings, or holiday dinners.
