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Tatin Creme Brulle Tart

INGREDIENTS

Grams
Shortcrust
Tegral Satin Creme Cake Vanilla 200
Butter 225
Icing Sugar 100
Salt 2
Eggs 100
Almond Powder 100
Bread Flour 220
Shortcrust total 947
Apple Jelly
Apple Puree 250
Sugar 40
Pectine 4
Gelatin 8
Trimoline 30
Apple Jelly total 332
Creme Quenelle
Chantypak 150 Chantypak cream
Mascarpone Cheese 80
Vanilla Bean * 2
Creme Quenelle total 232
Baked Ganache Caramel
Belcolade Milk Chocolate, Lait Selection O3x5/G Drops 126
Cream 200
Glucose 20
Eggs 80
Egg Yolks 20
Deli 80 Deli Caramel
Baked Ganache Caramel total 526
* pieces

COMPOSITION

  1. Shortcrust (Tegral Satin Crème Cake Vanilla)
  2. Apple caramelized (Deli Caramel)
  3. Apple jelly (Invert sugar(Trimoline))
  4. Cream quenelle (Chantypak)
  5. Baked Ganache caramel (Deli caramel, Belcolade selection dark & milk,Glucose)

WORKING METHOD

Shortcrust
  1. Mix all powder together
  2. Add butter and sand dough
  3. Add eggs and mix well
  4. Keep in refrigerator for 3 hours
  5. Roll out and put in tart ring
  6. Bake 170C for 15 minutes
Apple Jelly
  1. Cook puree with sugar, Trimoline and pectine then add gelatin
  2. Set in Silicon mold
  3. Freeze
Creme Quenelle
  1. Mix all ingredients in mixer at medium speed until soft peak
Baked Ganache Caramel
  1. Warm cream with glucose
  2. Add into chocolate
  3. Add eggs and egg yolk
  4. At end add Deli caramel
  5. Pour into shortcrust
  6. Bake at 100C for 15 minutes

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