Milk chocolate tart with apricot filling and peanut streusel base

Published on March 25, 2025

Level :

Intermediate

Prep Time :

1h15min

Cook Time :

20 min

Servings :

An exclusive recipe by L'Ecole Valrhona

Make on the day:

1. Milk chocolate cream filling

Prep time: 20 min

Rest time: overnight (12h minimum)

Melt the Caramélia 36% milk chocolate at 115-120°F (45-50°C) and add the glucose syrup.
Bring the milk to a boil and add the rehydrated and wrung-out gelatin.
Strain.
Gradually combine the mixture with the melted Caramélia 36% milk chocolate to obtain a smooth, shiny, elastic texture.
Mix using an immersion blender.
Add the cold cream.
Mix for a few seconds.
Leave to set overnight in the refrigerator.

Prep time: 20 min

Heat up the apricot juice.
Mix the sugar and pectin NH thoroughly.
When the apricot juice reaches around 105°F (40°C), sprinkle in the sugar and pectin mix.
Stir well until it comes to a rolling boil.
Pour into 2cm-diameter half-sphere molds and freeze.

Prep time: 15 min

Rest time: 30 min in the freezer

Cook time: 20 min

Stir all the ingredients using a paddle attachment in a food processor or directly by hand until you have a rough crumble mix.
Spread the mix evenly over a 30 × 40cm tray then freeze for around 30 minutes.
Take the streusel out of the freezer and arrange it in a greased 16cm diameter tart ring.
Bake at 320°F (160°C) in a fan oven for 20 minutes, then gently turn out.

Prep time: 20 min

Rest time: freeze until firm

At the bottom of the 14cm-diameter ring, place your domes of still-frozen apricot confit from step 2, with the rounded side facing upwards.
Cover the apricot confit domes using Caramelia 36% milk chocolate cream filling from step 1.
Fill to the brim and freeze.
Once the disk is frozen, turn it out and coat it with a thin layer of a neutral glaze to add shine to its appearance.
Then, place the disk on the peanut streusel from step 3 to assemble the milk chocolate and apricot tart.