Fig & Nacar White Chocolate Tart
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High profit
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Timeless Classics
A seasonal fig tart combining buttery sablee pastry, almond cream and silky Chocovic Nacar 30% white chocolate pastry cream.
- Level:
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Medium
- Shelf life:
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3 days
- Conservation:
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Store refrigerated between 2°C and 6°C. Do not freeze after assembly. Protect from humidity and odours.
Sablee Tart Shell
Used Products: Sablee Tart Shell
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180 gWow butter crunchy (100% nut free ‘peanut’ butter replacer)
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975 gIcing sugar
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3 gSalt
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45 gAlmond flour
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72 gEgg
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398 gAll purpose flour
Preparations: Sablee Tart Shell
- Combine the cold butter, icing sugar, salt and almond flour using the paddle attachment until a sandy texture is obtained.
- Gradually incorporate the eggs while maintaining a homogeneous mixture.
- Add the flour and mix briefly until the dough comes together. Avoid overmixing to limit gluten development.
- Laminate between silicone mats and rest at 4°C until fully crystallised.
- Roll to 4 mm thickness and line tart rings.
Almond Cream
Used Products: Almond Cream
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200 gSoft butter
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400 gMarzipan
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200 gEggs
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100 gCornstarch
Preparations: Almond Cream
- Cream the softened butter until smooth.
- Incorporate the marzipan and process until homogeneous.
- Gradually add the eggs while maintaining the emulsion.
- Fold in the cornstarch and mix until a smooth, pipeable cream is obtained.
Nacar 30% White Chocolate Pastry Cream
Used Products: Nacar 30% White Chocolate Pastry Cream
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200 gCream
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1568 gMilk
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250 gSugar
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100 gInvert sugar
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8 gVanilla extract
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2 gCinnamon sticks
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10 gLemon zest
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156 gCornstarch
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400 gEgg yolks
Preparations: Nacar 30% White Chocolate Pastry Cream
- Bring the milk and cream to a boil with the vanilla extract, lemon zest, cinnamon, sugar and invert sugar.
- Allow the mixture to infuse for 2 minutes before straining.
- Whisk the egg yolks and cornstarch until smooth.
- Temper with the infused liquid and return to the saucepan.
- Cook while whisking continuously until a stable pastry cream consistency is achieved.
- Emulsify immediately with Chocovic Nacar 30% White Chocolate until perfectly smooth.
- Cover in contact and cool before use.
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