Cakes and Tarts
10 tartlets
Easy
INGREDIENTS
An original recipe from L'Ecole Gourmet Valrhona
Almond Shortbread:
- 120g butter
- 2g fine salt
- 80g confectioners' sugar
- 30g almond flour
- 50g eggs
- 240g (60g + 180g) all-purpose flour
Ivoire Vanilla Namelaka:
- 50g milk
- 1g gelatin
- 1 ea Norohy Vanilla Bean
- 95g Ivoire 35%
- 100g heavy cream
Strawberry Inspiration Mounted Ganache:
- 90g strawberry purée
- 10g glucose syrup
- 10g acacia honey
- 210g Strawberry Inspiration
- 300g heavy cream
INSTRUCTIONS
Almond Shortbread:
- Mix the softened butter, fine salt, confectioners' sugar, almond powder, egg and 60g of flour.
- As soon as the mixture is homogeneous, add 180g of flour.
- Spread between 2 sheets of parchment paper, cut out discs using a 4.5 cm cookie cutter and reserve in the freezer.
- Bake at 155°C for about 15 minutes.
IVOIRE Vanilla Namelaka:
- If using Gelatin Sheets first soak the gelatin in cold water and squeeze out the excess water. If you are using a gelatin powder, measure the water (5x the weight of the gelatin) and sprinkle the powder on the water.
- Heat the milk and the split and scraped vanilla. Add the soaked and wrung out gelatin.
- Pour in melted Ivoire 35% chocolate. Mix while adding the cold cream.
- Pour immediately into silicone molds in half-sphere 2.5 cm in diameter and freeze.
Strawberry Inspiration Mounted Ganache:
- Heat the strawberry purée with the glucose syrup and the honey.
- Pour over the Strawberry Inspiration to create an emulsion. Blend with an immersion blender to completely emulsify.
- Add the cold cream and mix again.
- Store in the refrigerator and let crystallize for preferably one night before use.
Assembly and Finishing
- Once the Almond Shortbread discs are cooked and cooled, place half a sphere of IVOIRE Vanilla Namelaka. Whip the ganache until soft/ medium peaks. Place in a piping bag fitted with a large star tip and pipe directly on the frozen namelaka sphere so it covers the sides and top.
- Reserve 3 hours in the refrigerator before tasting.
What is Strawberry Inspiration?
Strawberry Inspiration is a Valrhona fruit couverture made with real strawberries, delivering an intense natural strawberry flavor and smooth texture.
What is Ivoire 35% chocolate?
Ivoire 35% is Valrhona's premium white chocolate known for its creamy texture and delicate vanilla notes.
What is a namelaka?
Namelaka is an ultra-creamy Japanese-style chocolate filling made with chocolate, cream, milk, and gelatin, resulting in a silky, smooth texture.
Why does the mounted ganache need to rest overnight?
Resting allows the ganache to crystallize properly, making it stable enough to whip into a light and airy texture.
Can I prepare these tartlets ahead of time?
Yes. The tart shells, namelaka, and ganache can all be prepared in advance and assembled before serving.
How long should the assembled tartlets chill before serving?
They should be refrigerated for about 3 hours after assembly to allow the textures to set properly.
How should Strawberry Inspiration and Ivoire Tartlets be stored?
Store the tartlets in the refrigerator in an airtight container for up to 2–3 days. Serve chilled for the best texture and flavor.
