Cakes and Tart
12 tarts
Easy
INGREDIENTS
An original recipe from L'Ecole Gourmet Valrhona
Almond Shortbread:
- 270g softened butter
- 270g confectioners' sugar
- 135g almond flour
- 5g fine salt
- 110g whole eggs
- 540g (135g + 405g) flour
Passion Fruit Inspiration Crémeux:
- 135g passion fruit purée
- 7g glucose syrup
- 4g gelatin powder
- 20g water
- 245g Passion Fruit Inspiration
- 265g heavy cream
Jivara 40% Mousse:
- 100g whole milk
- 2g gelatin powder
- 10g water
- 200g whipping cream
- 135g Jivara 40%
Italian Meringue:
- 50g egg whites
- 150g sugar
- 50g water
INSTRUCTIONS
Almond Shortbread:
- Mix the softened butter, confectioners' sugar, eggs, 90g of flour, almond flour, and fine salt. Be careful not to over mix.
- As soon as the mixture is combined, add 405g of flour. Be careful not to knead the dough. Cover in plastic wrap.
- Keep at least 2 hours in the freezer before use.
Place in oblong tart pans and bake at 320°F (160°C) for about 15 minutes.
Passion Fruit Inspiration Crémeux:
- Bloom the gelatin by sprinkling the powder over the cold water and let set for 3-5 minutes.
- Melt the Passion Fruit Inspiration.
- Heat the passion fruit purée with the glucose up to around 175°F (80°C), then add rehydrated gelatin. Gradually pour over the melted Passion Fruit Inspiration.
- Blend with an immersion blender to perfect the emulsion.
- Add the cold heavy cream and blend again.
Jivara 40% Mousse:
- Bloom the gelatin by sprinkling the powder over the cold water and let set for 3-5 minutes.
- Melt the Jivara 40%.
- Whip the whipping cream until frothy.
- Heat the whole milk to 175°F (80°C) and add the rehydrated gelatin.
- Gradually pour the mixture over the melted Jivara 40%.
- Blend with an immersion blender to perfect the emulsion, until it is elastic and shiny.
- When the mixture is at 95/100°F (35/40°C), mix with the frothy whipped cream.
- Immediately pour into oblong silicone molds place in the freezer.
Italian Meringue:
- Cook the sugar and water to 240/245°F (117/118°C), and pour over the egg whites.
- Mix in stand mixer to stiff peaks.
Assembly
- Once the tart bases are cooked and cooled, pour the Passion Fruit Inspiration Crémeux to the top. Place in the freezer.
- Unmold the Jivara 40% Mousse and place it on top of the frozen Passion Fruit Inspiration Crémeux.
- Using a piping bag without a nozzle, pipe the Italian Meringue on top. Burn the meringue using a kitchen torch.
- Refrigerate for 4 hours before serving.
What is Passion Fruit Inspiration?
Passion Fruit Inspiration is a Valrhona fruit couverture made with real passion fruit, offering intense tropical flavor and a smooth texture.
Can I make these tarts ahead of time?
Yes. The tart shells, crémeux, and mousse can be prepared in advance and assembled before serving.
Why is the tart filling frozen before assembly?
Freezing helps the crémeux and mousse set properly, making assembly easier and ensuring clean layers.
What does Jivara 40% chocolate add to the recipe?
Jivara 40% provides creamy milk chocolate notes that balance the tartness of the passion fruit.
Do I need a kitchen torch for the meringue?
A kitchen torch is recommended to caramelize the meringue and create the classic golden-brown finish.
How long should the tart chill before serving?
The assembled tart should be refrigerated for at least 4 hours to allow the layers to stabilize and develop their texture.
How should leftover passion fruit meringue tarts be stored?
Store the tarts in the refrigerator and enjoy within 2–3 days for the best flavor and texture.
