MARBLE TART

Less means more. Simple, elegant, geometric, and modern Marble Tart is perfect for a family party. Crunchy chocolate bottom, combined with noble almond mousse, is the perfect flavour composition.

RecipePhoto

Used products and decorations

TRIANGLE MARBLE

Code 331050

RHOMBUS MARBLE

Code 331049

SQUARE MARBLE

Code 331048

CHOCOLATE WHITE 29%

Code CHB28XXB3

ROASTED BLANCHED ALMOND 100% 1KG

Code 6103

ROASTED HAZELNUT 100% 5KG

Code 3310

CRISPY FLAKES ROYAL

Code 332451

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Recipe

CHOCOLATE CRISPY BOTTOM

Ingredients:

150 gWhite chocolate 29% Barima Artisanal (code CH28XXB3)

100 gButter

100 gHazelnut paste 100% Barima Artisanal (code 3310)

150 gRoyal crispy flakes Barima Artisanal (code 332451)

Preparation:

Melt the chocolate with the butter, add the hazelnut paste and the royal crispy flakes and mix. Shape into round molds and refrigerate until solid.

ALMOND MOUSSE

Ingredients:

110 gWhite Chocolate 29% Barima Artisanal (code CHB28XXB3)

110 gCream 30%

350 gWhipped cream

75 gRoasted Almond Paste Barima Artisanal (code 6103)

15 gGelatin

75 gWater

Preparation:

Soak gelatin in water. Boil the cream, add soaked gelatin and combine with the melted chocolate. Add the whipped cream and stir gently. Pour into molds and freeze.

SHINE COATING

Ingredients:

150 gWater

300 gSugar

300 gGlucose

200 gCream 30%

20 gGelatin

100 gWater

300 gWhite Chocolate 29% Barima Artisanal (code CHB28XXB3)

Preparation:

oak the gelatin in the water. From sugar, water and glucose, cook a syrup at 103 degrees. Add white chocolate, cream and soaked gelatin. Mix with a blender. Glaze the frozen products with the coating at temperature around 30 degrees.

Decoration

To decorate, use Barbara Decor chocolate decorations:

Marble Rhombus (code 331049)
Marble Triangle (code 331050)
Marble Square (code 331048)