Blackcurrant Granny Smith Tart | Valrhona Chocolate
Roll out the Rich Shortcrust Pastry to a thickness of 2.5 mm and leave to rest in the fridge before cutting out 16 cm diameter discs and baking them in ring
Ingredients
- 4g salt
- 90g icing sugar
- 10g egg yolk
- 250g all-purpose flour
- 50g starch
- 275g dry butter 84%
- 2 vanilla beans
- 415g PATE D'AMANDE PROVENCE 50%
- 210g whole eggs
- 50g ground almonds
- 210g dry butter 84%
- 20g cornstarch
- 400g blackcurrant puree
- 200g Granny Smith apple puree
- 100g glucose
- 100g caster sugar
- 4g pectin NH
- 4g gelatin
- 200g Granny Smith apple cubed
- 225g apple juice
- 10g glucose
- 300g OPALYS 33%
- 20g Manzana liqueur
- 550g whipping cream 35%
- 240g ABSOLU CRISTAL NAPPAGE NEUTRE
- 15g Water
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