Festive Season

MULLED WINE & CHOCOLATE TART

Makes 4 tarts

6 steps

Recipe Step by Step

ALMOND COCOA SHORTBREAD

60g Butter
1g Fine sea salt
45g Icing sugar
15g Ground almonds (marcona)
25g Whole egg (1/2 egg)
30g+70g Flour for sweet pastry
15g Cacao powder Valrhona

Mix the creamed butter, icing sugar, the smaller portion of flour, the eggs, the powdered almonds
and fine salt.
Do not beat this mixture.
Once the mixture is well incorporated, add the larger portion of flour and cocoa powder.
Store in the refrigerator or spread out immediately. Bake in an air pulse oven at 150°C for 20 minutes.

GUANAJA 70% ALMOND CREAM

75g Almond Paste from Provence 50%
75g Whole eggs (1 1/2 eggs)
20g Ground almond (marcona)
35g GUANAJA 70%

Melt the chocolate. Then add the almond paste inside and warm it. Pour in the almond powder and the whole egg. And mix using a wisk. Pipe directly into the tart shell with the baked shortcrust, and bake at 165°C for 8 minutes.

MOIST DRY NUTS AND FRUITS

40g Whole almonds
40g Whole hazelnuts
40g Whole pistachio
40g Soft apricot
40g Chopped confit orange

Mix all the ingredients together and use to sprinkle onto the
bake tart.

MULLED WINE JELLY

1pc Orange
1pc Lemon
750g Red wine
1pc Cinnamon stick
1pc Star anise
3g Cardamon powder
100g Demerara sugar
10g Agar-agar
100g Caster sugar

Realise the mulled wine in advance. Sieve the mulled wine. Then use the 100 g of sugar and agar agar to jellify the mulled wine; pour directly onto the tart and allow to set at room temperature or in the chiller.

GUANAJA WHIPPED GANACHE

115g Almond milk
30g Honey
100g GUANAJA 70%
255g Fresh cream 35%

Bring the milk to boil with the honey.
Pour the milk gradually onto the couverture to start the emulsion and get a smooth, elastic and shiny core. Add the 900g of cold and liquid cream, and perfect the emulsion with a stick blender. Let crystallised in the fridge overnight.

DECORS

125gGUANAJA 70%

Realise a decor with GUANAJA 70%! Check our IGTV on our Instagram @valrhona_asia to discover how

Assembly and finishing

Download this recipe

Bake the tart shell. Once the tart shell is baked, pipe half of the tart with the almond GUANAJA 70% cream. Sprinkle some nut and candied fruit, bake again like indicated in the recipe. Allow the tart to cool down. When the tart is chilled, realise the Mulled Wine jelly, pipe inside the tart. Let it set Pipe the whipped ganache GUANAJA 70% on top. Make the decoration with the GUANAJA 70% chocolate. And enjoy the tasting and Merry Christmas!