Deniz Karaca - Passion for Caramel Tart
Crispy Milk Foam
100g caster sugar
100g glucose syrup
50g caster sugar
205g Callebaut Caramel coverture chocolate
600g thickened cream
salt flakes, to taste
200g plain flour
40g almond meal
140g caster sugar
6g baking powder
zest of ½ a lemon
0.5g sea salt flakes
140g unsalted butter
½ vanilla bean, seeds scraped
325g raw blanched peanuts
110g caster sugar
Chocolate and Peanut Tart Shell
110g Caramelised Peanuts, finely chopped
3g salt flakes
115g Cocoa Barry Dark Tanzanie Single Origin 75% coverture chocolate
Passionfruit and Lavender Jam
2g pectin NH
114g caster sugar
200g passionfruit purée
60g glucose syrup, slightly warmed
1-2 drops natural lavender oil, or to taste
White Chocolate and Vanilla Cremeux
4g gelatine leaf, gold strength
220g thickened cream
2 vanilla pods, split and seeds scraped
145g egg yolk
220g Callebaut Select 28% white coverture chocolate
Dark Chocolate Mirror Glace
24g gelatine leaf, gold strength
225g thickened cream
340g caster sugar
115g extra black cocoa powder, sieved
175g apricot jam
Tempered Chocolate Branches
150g Cacao Barry Dark Tanzanie 75% Single Origin coverture chocolate
99% pure alcohol, to set chocolate
5g gold powder
2 medium ripe bananas, sliced to 6mm thick
caster sugar, to caramelise
Micro lemon balm
canola oil spray, for greasing
- Preheat the turbofan oven to 170C. Turn on the dehydrator to 70C.
- For the Crispy Milk Foam, line a dehydrator rack with a silpat mat. Place all ingredients into a medium saucepan and stir to combine. Place saucepan over medium heat and bring to the boil, stirring occasionally. Once boiling, remove from the heat and use a stick blender, immersed in the milk and slightly tilted to one side, to froth the milk. Use a large metal spoon to skim the foam from the surface of the milk mixture and gently spread the foam onto the pre-lined dehydrator rack to about 3cm thick.
- Place tray into the preheated dehydrator at 70C to dry out completely, about 2 hours. Once dry, leave milk foam in the dehydrator until needed for plating.
- For the Caramel Crème, place caster sugar and 15g of water into a medium saucepan over medium heat and stir until dissolved. Continue to cook until the caramel becomes a deep golden brown, being careful not to burn the mixture.
- Meanwhile, place cream into a small saucepan over medium heat and bring just to the boil.
- Remove the caramel from the heat and whisk in the hot cream until fully combined. Place the saucepan back over a medium heat and bring the caramel mixture back up to the boil.
- Place the Caramel coverture chocolate into a medium sized bowl. Once caramel mixture has come to the boil, remove from heat and immediately pour over the bowl of chocolate callets. Leave the chocolate to melt for 1-2 minutes, and then stir until the chocolate has fully melted. Add sea salt, to taste, and then pour into a shallow baking tray. Cover the surface of the caramel crème with cling film and place into the blast chiller to cool to 4C, about 12-15 minutes. Once cooled, transfer mixture to a stand mixer fitted with a whisk attachment and whip until light and fluffy. Transfer whipped mixture to a piping bag. Set aside until needed.
- Place a circular piece of silpat matting on to an upside down, ½ sized flat gastronome tray. Grease an 18cm tart ring lightly with canola spray, then use fingertips to wipe away excess oil. Place the greased ring onto the silpat mat. Pipe the cooled caramel cream into the ring up to the top, then use a large offset palette knife to level off the surface. Place into the blast chiller to freeze solid until needed.
- For the Streusel, place all ingredients, except for the butter and vanilla seeds, into a stand mixer fitted with a paddle attachment. Turn mixer on to low speed and mix until all ingredients are combined, then turn mixer off and leave dry ingredients in the bowl until needed.
- Meanwhile, place butter into a small saucepan over medium heat and melt to 65C. Whisk in the vanilla seeds then add the mixture into the dry ingredients in the stand mixer. Turn on mixer again and mix until dough is just combined yet still crumbly, taking care not to over mix. Sprinkle crumble onto a ½ sized flat gastronome tray lined with silpat, place into the turbo fan oven and bake until golden, about 6-7 minutes.
- Remove from the oven and use a small offset palette knife to push down and break up the crumble into a fine crumb. Place tray of crumble back into the oven and bake until golden brown, about 7-8 minutes. Remove from the oven and press down with an offset palette knife to break up the crumble into a fine crumb again, then set aside to cool to room temperature.
- For the Caramelised Peanuts, line a flat gastronome tray with baking paper. Spread peanuts out onto the tray then place into the oven and bake until golden brown, about 5-6 minutes.
- Combine sugar and 60g of water in a small saucepan over medium heat and heat to 126C. Once at temperature, add the roasted peanuts and stir to coat completely. Continue to cook; the mixture will split and reform; stirring continuously, until the mixture is caramelised and peanuts are well coated.
- Line a baking tray with baking paper. Pour the caramelised peanuts onto the tray, ensuring they are evenly spread out. Set aside to cool until needed.
- For the Chocolate and Peanut Tart Shell, place a small saucepan of water over medium heat and bring to the boil.
- Meanwhile, measure out and place the Caramelised Peanuts into a food processor and process to approximately 2mm large pieces. Transfer caramelised peanuts to a medium sized mixing bowl with 225g of the Streusel and stir to combine. Place remaining Caramelised Peanuts into a bowl and set aside until needed for assembly.
- Place chocolate callets into a medium sized bowl and sit over the saucepan of boiling water to melt to 45C, stirring occasionally. Once at temperature, remove chocolate from the heat and add to the bowl of Streusel and peanut mixture then use fingertips to rub together until thoroughly combined.
- Place a 20cm circle of silpat mat onto an upside down ½ sized flat gastronome tray. Lightly grease a 20cm cake ring with a little canola spray then use fingertips to remove excess oil. Place ring onto the silpat and add the chocolate peanut mixture. Use an offset palette knife to firmly press the mixture down on the base and up the sides of the ring. Use the back of a small spoon to compress the tart shell to approximately 3mm thick. Place into the fridge to solidify slightly. Once slightly solid, carefully remove tart ring. Set the tart shell aside in the fridge on the lined gastronome tray until needed.
- For the Passionfruit and Lavender Jam, combine the pectin and 14g of the sugar in a small bowl. Place the passionfruit purée into a medium saucepan over medium heat. Whisk in the pectin and sugar mixture and then bring to the boil, stirring constantly.
- Once boiling, gradually add the isomalt and stir well after each addition until combined. Gradually add the remaining caster sugar, stirring well after each addition until combined then bring the mixture back to the boil. Gradually add the glucose and stir well until dissolved.
- Remove from the heat and add the lavender oil, to taste, and transfer to a clean bowl. Place bowl into the blast chiller until cooled to 4C, about 15-18 minutes. Once cooled, transfer mixture to a Vitamix and blitz until smooth. Transfer jam to a piping bag and set aside until needed.
- For the White Chocolate and Vanilla Cremeux, place gelatine into a bowl of iced water and set aside to soften.
- Place a medium saucepan of water onto the stove over a medium heat and bring to a simmer.
- Place the cream, milk and vanilla seeds into a medium saucepan and bring to the boil, stirring constantly with a fine whisk. Place egg yolks into a large bowl and while whisking continuously, slowly pour the hot milk and cream mixture into the egg yolks and continue to whisk until well combined. Place the bowl of anglaise over the saucepan of simmering water and use a rubber spatula to stir constantly until mixture thickens slightly and reaches 80C.
- Place white chocolate callets into a medium sized bowl. Once the anglaise has reached temperature, strain through a fine sieve onto the chocolate callets. Leave to allow the chocolate to melt for 1-2 minutes, then stir until the chocolate has fully melted. Squeeze out gelatine to remove excess water and add to the white chocolate anglaise mixture, stir well until combined. Place cremeux into the blast chiller until mixture cools to 16C, about 20-22 minutes. Transfer to a piping bag and set aside in the fridge until needed.
- For the Dark Chocolate Mirror Glace, place gelatine into a bowl of iced water and set aside to soften.
- Place 45g of water, cream and sugar into a small saucepan over medium heat and bring to the boil. Whisk in sieved cocoa powder until well dissolved and continue to boil until mixture reaches 104C, stirring occasionally. Once mixture is at temperature, strain through a fine sieve into a clean bowl. Set aside until needed.
- Place the apricot jam spread and 55g of water into a small glass bowl and heat in the microwave in 20-second bursts, stirring at each interval, until mixture has melted.
- Combine hot apricot jam mixture, chocolate cream and nappage in a Thermomix and mix on speed 2 until cooled to 45C, about 20-25 minutes. Once cooled, squeeze out gelatine to remove excess water, add to the Thermomix jug and continue to mix on speed 2 until gelatine has dissolved, about 1-2 minutes.
- For the Tempered Chocolate, place the chocolate into a microwave safe bowl, and melt in 40-second bursts, stirring at each interval, until three quarters of the chocolate is melted and smooth. Remove from the microwave and continue to stir the chocolate until the temperature reaches 31 – 32C. Transfer tempered chocolate to a piping bag and move to the alcohol work station.
- Snip the tip of the piping bag to 2mm wide and pipe 2-3 twigs into the canister of pure alcohol, allowing them to gently fall to the bottom. Use long tweezers to pick out the twigs and place onto a paper lined baking tray to dry. Repeat this process to make at least 10 twigs then set the tray of twigs aside until needed. Transfer remaining tempered chocolate back into a medium sized bowl and reserve for later use.
- For the Gold Glace, place all ingredients into a medium glass bowl. Microwave in 30-second bursts, stirring at each interval, until hot and runny, about 3-4 bursts. Set aside, keeping hot, until needed
- For the Caramelised Banana, place the sliced banana in a medium bowl, sprinkle over the caster sugar and toss to coat. Heat a large non-stick frypan over medium heat, add the sugar coated banana slices and cook until caramelised on one side, about 2-3 minutes, then flip and caramelise on the other side. Set aside until needed for assembly; do not allow caramel to set.
- Meanwhile, begin to assemble the tart. Place cake board onto a clean work surface, then carefully place Chocolate and Peanut Tart Shell onto the cake board. Use a rubber spatula to paint a thin layer of the reserved tempered chocolate onto the base of the tart. Pipe a little of the Passionfruit and Lavender Jam into the tart shell and use a pastry brush to spread thinly across the base, about 2mm thick.
- Remove the Caramelised Banana slices from the pan and lay them on top of the Passionfruit and Lavender Jam, close together in an even layer. Drizzle the banana slices with the fresh pulp of half a Panama passionfruit. Pipe the White Chocolate and Vanilla Cremeux onto the Caramelised Banana layer, leaving a 2mm clearance from the top of the tart shell and level with an offset palette knife. Return the tart to the blast chiller to completely set.
- Warm the Dark Chocolate Mirror Glace to 45C. Bring Gold Glace to 90C.
- Place a wire rack over a baking tray. Remove the frozen Caramel Crème from the blast chiller and gently push out of the tart ring. Place onto the wire rack.
- Pour Dark Chocolate Mirror Glace over the Caramel Crème disc to evenly cover, allowing excess glace to drip off. Dip a small offset palette knife into the Gold Glace so that it is completely coated and skim across the surface of the Dark Chocolate Mirror Glace to create a spider web effect. Use a palette knife to gently lift up the glazed disc and carefully place into the tart shell on top of the White Chocolate and Vanilla Cremeux layer. Transfer tart to serving plate.
At the end of the cook each contestant should have:
a) Crispy Milk Foam in dehydrator
b) Assembled and glazed tart on the cake board, on the serving plate, on bench
c) Micro lemon balm in the fridge
d) Tempered Chocolate Branches, on a plate lined with paper towel, on the bench
e) Caramelised Peanuts in a bowl, on the bench
- Remove the Crispy Milk Foam from the dehydrator and break up into smaller pieces. Place 3 – 4 pieces onto the tart, slightly off-centre.
- Take 2 - 3 of the reserved caramelised Peanut Clusters and place around the Crispy Milk Foam pieces.
- Using tweezers, carefully place 8 – 10 Tempered Chocolate Branches on top of the Crispy Milk Foam pieces.
- Snip 3 – 4 springs of Micro Lemon Balm and place around the garnish cluster on top of the tart.