Ghirardelli Chocolate Peanut Butter and Blackberry Tart
Servings: 50 each
Ingredients
- 550 g Egg whites
- 460 g Granulated sugar
- 322 g Egg yolks
- 140 g Ghirardelli Midnight Cocoa Powder
- 1 pinch Salt
- 14 g Vanilla extract
- 223 g Ghirardelli 52% Cacao Non-Dairy Chocolate Chips
- 89 g Granulated sugar
- 4 drop Lemon juice
- 600 g Peanut butter
- 150 g Paillete feuilletine
- 640 g Oat milk
- 215 g Ghirardelli 52% Cacao Non-Dairy Chocolate Chips
- 1 each Vanilla bean, split and scraped
- 45 g Peanut butter
- 1 pinch Salt
- 4 each Gelatin sheets
- 181 g Egg yolks
- 181 g Eggs
- 207 g Granulated sugar
- 546 g Blackberry puree
- 4.5 g Gelatin sheets
- 385 g Ghirardelli 52% Cacao Non-Dairy Chocolate Chips
- 225 g Peanut butter
- 45 g Tapioca maltodextrin
- 500 g Ghirardelli 72% Cacao Chocolate Chips, tempered
- 50 each Fresh blackberry, for garnish
Directions
- FLOURLESS SPONGE: Make a stiff meringue with the egg whites and sugar in a 8qt. mixer.
- Whisk the yolks and vanilla extract to make fluid, then fold into the meringue along with the salt.
- Sift the cocoa powder into the eggs while folding together.
- Spread onto a parchment lined full sized sheet pan.
- Bake at 325°F for 18-20 minutes.
- CHOCOLATE PEANUT BUTTER CARAMEL CRISPY: Place chocolate in a mixer fitted with a paddle.
- Prepare a caramel using the dry method.
- With the mixer on low speed, slowly stream in the caramel.
- Add the peanut butter and mix to combine.
- Fold in the paillete feuilletine.
- NON-DAIRY CHOCOLATE PEANUT BUTTER CHANTILLY: Bring the oat milk and vanilla bean to a simmer. Pour half onto the chocolate and whisk to emulsify.
- Add the gelatin and stir until melted.
- Add the remaining oat milk and peanut butter and homogenize with an immersion blender.
- Cool to 70°F.
- Place in an ISI canister and charge two times.
- Refrigerate overnight before use.
- NON-DAIRY CHOCOLATE BLACKBERRY CREMEUX: Heat the egg yolks, eggs, sugar and blackberry puree to 160°F, whisking until thick.
- Remove from heat and add the gelatin and chocolate.
- Blend to homogenize.
- 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: Mix ingredients until a powder is formed.
- ASSEMBLY: Cut out circles of the sponge to fit a 2.5" tart ring. Place "skin" side down.
- Spread 20g of the crispy base on each piece of cake.
- Portion 30g of the cremeux into each tart ring.
- Tap each tart to level.
- Freeze overnight.
- De-mold while frozen and defrost in the refrigerator.
- Place a 2.75" chocolate disk, made with tempered Ghirardelli 72% chocolate, on top of the tart.
- Garnish with the Chantilly, blackberry pieces and peanut butter powder.
Customer Reviews
Write Your Own Review