APRICOT TART

INSTRUCTIONS

• Melt the Caramélia 36% chocolate at 115-120°F (45-50°C) and add the glucose syrup.

• Bring the milk to a boil and add the rehydrated and wrung-out gelatin.

• Strain.

• Gradually combine the mixture with the melted Caramélia 36% chocolate to obtain a smooth, shiny, elastic texture.

• Mix using an immersion blender.

• Add the cold cream.

• Mix for a few seconds.

• Leave to set overnight in the refrigerator.

• Heat up the apricot juice.

• Mix the sugar and pectin NH thoroughly.

• When the apricot juice reaches around 105°F (40°C), sprinkle in the sugar and pectin mix.

• Stir well until it comes to a rolling boil.

• Pour into 2cm-diameter half-sphere molds and freeze.

• Stir all the ingredients using a paddle attachment in a food processor or directly by hand until you have a rough crumble mix.

• Spread the mix evenly over a 30 × 40cm tray then freeze for around 30 minutes.

• Take the streusel out of the freezer and arrange it in a greased 16cm diameter tart ring.

• Bake at 320°F (160°C) in a fan oven for 20 minutes, then gently turn out.

• At the bottom of the 14cm-diameter ring, place your domes of still-frozen apricot confit, with the rounded side facing upwards.

• Cover the apricot confit domes using Caramélia 36% chocolate crémeux.

• Fill to the brim and freeze.

• Once the disk is frozen, turn it out and coat it with a thin layer of a neutral glaze to add shine to its appearance.

• Then, place the disk on the peanut streusel.