Home › Recipes › Half El Corazon Curd Tart and Half Tart au Chocolate
Back

Half El Corazon Curd Tart and Half Tart au Chocolate

1 serving

Chef Sharon Nasrallah, Executive Pastry Chef, Ponte Modern American

Ingredients for the El Corazon Curd Tart:

Method for the El Corazon Curd Tart:

  1. Soak gelatin sheets in cold water until soft.
  2. Heat purée in a pot on medium heat. Once hot, add sugar. Whisk until dissolved.
  3. Whisk egg and yolks together and add to purée mix, whisking vigorously. Continue whisking (or switch to a spatula at this point) until the temperature reaches 170 degrees and the texture is nappe (coats the back of a spoon). Remove from heat.
  4. Squeeze water out of the gelatin sheets and stir them into the curd.
  5. Using an immersion blender, add butter in 2-oz chunks. Blend until smooth.
  6. Pour into prebaked tart shells. Refrigerate until firm; for best results, overnight.

Ingredients for the Tart au Chocolate:

  • 10 oz. 54% dark chocolate callets
  • 5 oz. butter
  • 4 oz. whole egg
  • 1.5 oz. egg yolk
  • 3 oz. sugar

Method for the Tart au Chocolate:

  1. Melt butter and chocolate over a water bath. Remove from heat.
  2. Whisk together the whole egg, yolk and sugar and whisk into the chocolate mixture,
  3. Pour into prebaked tart shells. Bake at 350 degrees for 5 minutes. Serve at room temperature.
  4. Garnish with Coconut Snow and White Chocolate Toasted Coconut Bark (tempered white chocolate, feuilletine and toasted coconut, cooled and broken into pieces).

Ingredients for the Coconut Snow:

  • 1 oz tapioca maltodextrin
  • ½ oz coconut oil

Method for the Coconut Snow:

  1. Mix until well blended but not chunky.

Ingredients for the White Chocolate Toasted Coconut Bark:

  • White chocolate
  • Feuilletine
  • Toasted coconut

Method for the White Chocolate Toasted Coconut Bark:

  1. Let the mixture cool and break into pieces.

Ingredients for the Toasted Coconut Semifreddo Quenelles:

  • 4 oz shredded sweetened coconut, toasted
  • 350 grams heavy cream
  • 100 grams sugar
  • 50 grams honey
  • 80 grams egg yolks
  • 50 grams whole egg
  • 1 tsp coconut extract (optional)

Method for the Toasted Coconut Semifreddo Quenelles:

  1. In a food processor, pulse the toasted coconut to a fine chop.
  2. Whip heavy cream to a stiff peak.
  3. Make a pate au bombe by whipping the yolks and whole egg in a mixer. Once they are thick and pale yellow, start cooking the sugar and honey in a pot with a small amount of water.
  4. Cook sugar and honey until it reaches 240 degrees and pour into the mixer as it continues to whip the eggs.
  5. Add the optional coconut extract.
  6. Whip until cool, at least 90 degrees. Add the coconut and mix well.
  7. Fold in the whipped cream. Pour into a steel pan and freeze.
<
>