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Financier-style Citrus & Ivoire Tart
 

Financier-style Citrus & Ivoire Tart

An original recipe from L'École Valrhona
Yield: Makes one tart for 6 people
Difficulty: Medium
 

INGREDIENTS

PISTACHIO AND ORANGE BLOSSOM FINANCIER CAKE:
90g Confectioner’s sugar
75g Pistachio flour
1g Fleur de sel
75g Egg whites
50g Unsalted butter
15g Orange blossom water

IVOIRE 35% & ORANGE BLOSSOM WHIPPED GANACHE:
110g Heavy cream 36%
10g Acacia honey
150g Ivoire 35%
10g Orange blossom water
140g Cold heavy cream 36%

WHOLE-FRUIT CITRUS COMPOTE:
500g Citrus fruit pulp of your choice (orange, grapefruit, etc.)
75g Sugar

ASSEMBLY:
10g Pistachio pieces
4 Edible flowers (optional)
As Needed Remaining citrus fruit segments

 

INSTRUCTIONS

 
PISTACHIO AND ORANGE BLOSSOM FINANCIER CAKE:
  • Make the brown butter by placing the butter into a saucepan over medium heat and melting until it no longer crackles.
  • All the water contained in the butter will have evaporated, and only the fat and casein will remain.
  • The butter will then have taken on a “brown” color and a slightly caramelized scent.
  • Sift together the different dry ingredients: confectioner’s sugar, pistachio flour, and fleur de sel.
  • Add the tempered egg whites and the brown butter.
  • Pour in the orange blossom water and mix everything together.
  • Refrigerate for 12 hours before use.
  • Pour the mixture into a piping bag.
  • Pipe into the ring.
  • Bake at 355°F (180°C) for approx. 15 minutes.
 
IVOIRE 35% & ORANGE BLOSSOM WHIPPED GANACHE:
  • Roughly chop the Ivoire 35% chocolate.
  • Boil the cream and honey mixture in a saucepan.
  • Slowly pour the boiling mixture in 3 batches over the Ivoire 35% chocolate, mixing in the center to create an elastic, shiny core, the sign that an emulsion is beginning to form.
  • Maintain this texture throughout the mixing process.
  • Then, add the orange blossom water.
  • Then, add the orange blossom water.
  • Mix at the end one final time, then set aside.
  • Mix the ganache base with the cold cream.
  • Allow to set in the refrigerator for a minimum of 3 hours, before whipping the mixture to obtain a texture consistent enough for the ganache to be used in a piping bag.
  • Beat the ganache with a hand mixer.
  • Using a piping bag, pipe balls of whipped ganache onto a guitar sheet or a sheet of parchment paper in a circle formation (diameter of 20cm), then cover with a second sheet to slightly flatten the balls.
  • Freeze the ganache spheres for at least 4 hours.
 
WHOLE-FRUIT CITRUS COMPOTE:
  • Peel the citrus fruits.
  • Then, using a sharp knife, cut off the two ends of the citrus fruit.
  • Remove the skin.
  • Using the knife, cut out each citrus quarter so as to extract the pulp and detach it from the skin.
  • Roughly chop, then slowly stew with the sugar in a saucepan over medium heat for at least 30 minutes, stirring regularly, like when making a compote or jam.
  • Store in the refrigerator.
 
ASSEMBLY:
  • Place the whipped ganache circle onto the financier cake.
  • Fill the center of the crown with the citrus compote.
  • Garnish with citrus segments, pistachio pieces, and a few edible flowers.