Tarte Façon Tiramisu
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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
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Mascarpone Foam
80g of milk
35g of sugar
A vanilla pod
170g mascarpone
170g of cream
3.5g gelatin
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Biscuit Cuillère
50g egg whites
30g of sugar
30g of egg yolk20g of flour
20g of cornstarch
BUT ALSO ...
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+ A STRONG ESPRESSO FOR THE COOKIE PUNCH+ MILK CHOCOLATE AND COCOA POWDER FOR DECORATION
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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.
