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    Ghirardelli Chocolate Peanut Butter and Blackberry Tart

    SKU:  REC2088
    This product is currently not available.
    Price pending
      Servings:   50 each

    Ingredients
      Flourless Sponge
      550 gEgg whites
      460 gGranulated sugar
      322 gEgg yolks
      140 gGhirardelli Midnight Cocoa Powder
      1 pinchSalt
      14 gVanilla extract

      Chocolate Peanut Butter Caramel Crispy
      223 gGhirardelli 52% Cacao Non-Dairy Chocolate Chips
      89 gGranulated sugar
      4 dropLemon juice
      600 gPeanut butter
      150 gPaillete feuilletine

      Non-Dairy Chocolate Peanut Butter Chantilly
      640 gOat milk
      215 gGhirardelli 52% Cacao Non-Dairy Chocolate Chips
      1 eachVanilla bean, split and scraped
      45 gPeanut butter
      1 pinchSalt
      4 eachGelatin sheets

      Non-Dairy Chocolate Blackberry Cremeux
      181 gEgg yolks
      181 gEggs
      207 gGranulated sugar
      546 gBlackberry puree
      4.5 gGelatin sheets
      385 gGhirardelli 52% Cacao Non-Dairy Chocolate Chips

      Peanut Butter Powder
      225 gPeanut butter
      45 gTapioca maltodextrin

      Assembly
      500 gGhirardelli 72% Cacao Chocolate Chips, tempered
      50 eachFresh blackberry, for garnish
    Directions
    Flourless Sponge

    1. Make a stiff meringue with the egg whites and sugar in a 8qt. mixer.
    2. Whisk the yolks and vanilla extract to make fluid, then fold into the meringue along with the salt.
    3. Sift the cocoa powder into the eggs while folding together.
    4. Spread onto a parchment lined full sized sheet pan.
    5. Bake at 325°F for 18-20 minutes.

    Chocolate Peanut Butter Caramel Crispy

    1. Place chocolate in a mixer fitted with a paddle.
    2. Prepare a caramel using the dry method.
    3. With the mixer on low speed, slowly stream in the caramel.
    4. Add the peanut butter and mix to combine.
    5. Fold in the paillete feuilletine.

    Non-Dairy Chocolate Peanut Butter Chantilly

    1. Bring the oat milk and vanilla bean to a simmer. Pour half onto the chocolate and whisk to emulsify.
    2. Add the gelatin and stir until melted.
    3. Add the remaining oat milk and peanut butter and homogenize with an immersion blender.
    4. Cool to 70°F.
    5. Place in an ISI canister and charge two times.
    6. Refrigerate overnight before use.

    Non-Dairy Chocolate Blackberry Cremeux

    1. Heat the egg yolks, eggs, sugar and blackberry puree to 160°F, whisking until thick.
    2. Remove from heat and add the gelatin and chocolate.
    3. Blend to homogenize.
    4. Cool to 100°F. Use immediately as the mixture cools the gelatin will start to set. If mixture cools down below 100°F, rewarm to get to desired temperature.

    Peanut Butter Powder

    1. Mix ingredients until a powder is formed.

    Assembly

    1. Cut out circles of the sponge to fit a 2.5" tart ring. Place "skin" side down.
    2. Spread 20g of the crispy base on each piece of cake.
    3. Portion 30g of the cremeux into each tart ring.
    4. Tap each tart to level.
    5. Freeze overnight.
    6. De-mold while frozen and defrost in the refrigerator.
    7. Place a 2.75" chocolate disk, made with tempered Ghirardelli 72% chocolate, on top of the tart.
    8. Garnish with the Chantilly, blackberry pieces and peanut butter powder.



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