| base |
Pour ganache into base. Refrigerate at least 12 hours |
Decoratively place fruit over tart. Pour gelatin glaze into a piping bag, and pipe in the gaps between the fruit |
| 75g unsalted butter |
|
soften, and beat with a spoon |
Place dough` on clingfilm, wrap, refrigerate at least 3 hours |
Roll out, using bread flour to prevent sticking. If dough is sticky, chill it again. Transfer dough to a greased tart tin, using the rolling pin. Trim rim. Press into sides of tin. Prick all over with a fork. Refrigerate an hour. |
Bake blind in moderately slow oven 35 minutes. Brush with egg and bake in slow oven 5 minutes. |
| 50g icing sugar |
sift |
|
blend in dry ingredients bit by bit |
| 10g cocoa powder |
| 25g finely ground almonds |
| 1g salt |
| 30g egg |
beaten |
|
mix in |
| 120g cake flour |
|
cut in bit by bit |
| 1 egg yolk + 1/2 egg white |
gently beaten |
| milk chocolate ganache |
| 125g heavy cream (35%) |
|
stir, scald |
| 15g honey |
| 180g milk chocolate |
roughly chopped |
pour cream over chocolate pieces, and mix until glossy |
| 10ml rum |
|
mix in |
| 20g unsalted butter |
cut into cubes |
|
cool to 40 °C, mix in until thick and glossy |
| garnish |
| assorted fruit |
sliced |
| 15g heavy cream |
|
scald |
| 18g water |
| 25g caster sugar |
mix |
|
mix in, bring to boil |
| 10g cocoa powder |
| 1.5g sheet gelatin |
soften in cold water |
|
allow chocolate mixture to cool a little, then mix in gelatin and stir until completely dissolved (strain if you don't trust yourself) |
