Tarte Façon Tiramisu

Tarte Façon Tiramisu

Tarte Façon Tiramisu

 

 

- I BUY THE PIXMOLD

Ingredients

Cacao sugar pasta

150g pommade butter

100g of icing sugar

30g of almond powder

25g of cocoa

3g of salt

1 whole egg

240g of flour T55

Mascarpone Foam

80g of milk

35g of sugar

A vanilla pod

170g mascarpone

170g of cream

3.5g gelatin

Biscuit Cuillère

50g egg whites

30g of sugar

30g of egg yolk20g of flour

20g of cornstarch

BUT ALSO ...

+ A STRONG ESPRESSO FOR THE COOKIE PUNCH+ MILK CHOCOLATE AND COCOA POWDER FOR DECORATION

The mascarpone foam

Heat the milk with the sugar and vanilla beans, out of the heat add the gelatin previously rehydrate and get rid in a container. Cool to 30 ° c.
Mount the cold liquid cream in whipped cream with the mascarpone and incorporate it into the previous mixture. Cut the mascarpone foam in the Pixmold to the second demarcation and close with the cover. Freeze at least 5 hours.


 

The sweet cocoa paste

Work the soft butter with the icing sugar, add the powder of almond, cocoa, salt and then the egg. Finally, incorporate the flour without too much work the dough. Filmer and block at least one night in the fridge.
The next day, lowering it to 2-3mm and darkling the 20 × 20 cm pie frame. Blocking in the fridge 30 minutes then cook about 30 minutes at 180 ° c. Let cool before coming to damn the tarte bottom with melted milk chocolate. Reserve the pie in the refrigerator.
Mount the cold liquid cream in whipped cream with the mascarpone and incorporate it into the previous mixture. Cut the mascarpone foam in the Pixmold to the second demarcation and close with the cover. Freeze at least 5 hours.


 

The Spoon Biscuit

Mount the whites by squeezing them with powdered sugar, add the egg yolk by continuing to beat a few seconds. At Maryse, gently incorporate starch and sifted flour. Put the cookie in pocket with a single socket and create a 20 × 20 cm cookie on a baking sheet covered with a sulphide paper. Cook at 200 ° c for ten minutes.

 

The Chocolate décor

Melt the milk chocolate and then let it down to temperature, at about 35 ° c (it must have a slightly palatable texture). Run it on a sheet of guitar paper and spread it finely. Let crystallize at room temperature before coming to draw a 20 × 20 cm square (with a knife or pie frame). Book at least 2 hours in the fridge.
Then return the chocolate square and sprinkle the cocoa into unsweetened powder. Make milk chocolate fillets using a cornet. Mount the cold liquid cream in whipped cream with the mascarpone and incorporate it into the previous mixture. Cut the mascarpone foam in the Pixmold to the second demarcation and close with the cover. Freeze at least 5 hours.

 

Mounting

Dispose the spoon cookie in the bottom of the pie and imbiber generously of a very strong cooled espresso. Démouler the mascarpone foam cubes and dispose them on the pie. Finally, cover the chocolate decor.
Allow to thaw about 4-5 hours in the fridge before tasting.


 

 

 

 

 

 

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