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Lazy chocolate mousse tarte with Amarena Cherries
by
Alessio Fangano
Текущий рейтинг: 4.0
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:%3C/p%3E%3Cp%3EMethod:%3C/p%3E%3Cp%3EThe%20day%20before%20the%20assembly%20of%20the%20tarte,%20prepare%20the%20chocolate%20ganache%20that%20will%20serve%20as%20base%20for%20the%20mousse.%3C/p%3E%3Cp%3ETo%20this%20aim,%20slowly%20bring%20to%20a%20simmer%20the%20cream%20with%20the%20vanilla%20bean.%20In%20the%20meantime%20soak%20the%20gelatin%20sheets%20in%20cold%20water%20and%20transfer%20the%20chocolate%20in%20a%20big%20enough%20bowl%20to%20contain%20also%20the%20cream.%3C/p%3E%3Cp%3EThe%20gelatin%20will%20need%205-10%20minutes%20to%20fully%20hydrate%20and%20become%20soft,%20at%20this%20point%20the%20cream%20should%20have%20reached%20a%20simmer.%20Squeeze%20well%20the%20gelatin%20sheets%20to%20eliminate%20the%20excess%20water%20and%20stir%20it%20into%20the%20hot%20cream%20until%20well%20dissolved.%20Through%20a%20fine%20meshed%20sieve,%20pour%20the%20hot%20cream%20on%20top%20of%20the%20chopped%20chocolate%20and%20with%20a%20spatula%20work%20the%20two%20together%20until%20well%20combined.%3C/p%3E%3Cp%3ELet%20the%20ganache%20cool%20slightly%20by%20slowly%20stirring%20it%20and%20seal%20the%20bowl%20using%20plastic%20wrap%20that%20will%20be%20in%20direct%20contact%20with%20the%20chocolate%20ganache%20(it%20will%20avoid%20a%20skin%20to%20form).%20If%20using,%20add%20the%20Chinese%20rice%20wine%20to%20the%20ganache%20right%20before%20sealing%20the%20bowl.%3C/p%3E%3Cp%3ERefrigerate%20for%20at%20least%2024h%20before%20use.%3C/p%3E%3Cp%3EThe%20pie%20dough%20can%20also%20be%20done%20the%20day%20before.%3C/p%3E%3Cp%3EIn%20the%20bowl%20of%20a%20food%20processor%20combine%20the%20flour,%20sugar,%20salt%20and%20cinnamon%20by%20pulsing%20them%20a%20few%20times.%20Add%20then%20the%20frozen%20dices%20of%20butter%20and%20pulse%20them%20until%20the%20whole%20mixture%20will%20assume%20a%20sandy%20appearance%20with%20still%20little%20pea-sized%20pieces%20of%20butter%20here%20and%20there.%20Always%20pulsing,%20drizzle%20in%20enough%20water%20to%20bind%20the%20dough.%20Be%20careful%20not%20to%20overwork%20it,%20it%20should%20not%20come%20into%20a%20ball%20but%20just%20in%20clumps%20that%20hold%20together%20by%20themselves%20or%20when%20pressed%20in%20your%20hand.%3C/p%3E%3Cp%3EDump%20the%20dough%20onto%20the%20kitchen%20counter,%20bring%20it%20together%20by%20gently%20kneading%20it%20and%20shape%20it%20into%20a%20disk.%20Wrap%20in%20plastic%20wrap%20and%20let%20rest%20in%20the%20fridge%20for%20at%20least%201%20hour.%3C/p%3E%3Cp%3EAfter%20the%20dough%20will%20have%20rested,%20transfer%20it%20onto%20the%20kitchen%20counter%20and%20roll%20it%20out%20between%20two%20sheets%20of%20plastic%20wrap%20into%20a%20disk%20large%20enough%20to%20cover%20your%20tarte%20mold.%20Every%20now%20and%20then%20loosen%20the%20plastic%20wrap%20from%20the%20dough%20while%20rolling.%3C/p%3E%3Cp%3ETo%20transfer%20the%20rolled%20dough%20onto%20the%20tarte%20tin,%20fold%20it%20in%20half%20and%20then%20in%20half%20again%20so%20to%20have%20a%20pointy%20quarter%20of%20a%20circle.%20Place%20the%20tip%20of%20the%20folded%20dough%20in%20the%20center%20of%20the%20tarte%20tin%20and%20unfold%20it.%20Gently%20ease%20the%20dough%20in%20pressing%20it%20against%20the%20sides%20of%20the%20mold,%20cut%20then%20the%20excess%20of%20dough%20or%20simply%20roll%20it%20on%20itself%20so%20to%20form%20a%20a%20thicker%20top%20rim%20for%20your%20tarte.%3C/p%3E%3Cp%3ECover%20the%20lined%20tarte%20tin%20with%20plastic%20wrap%20and%20let%20it%20rest%20in%20the%20fridge%20for%20at%20least%2030%20minutes.%3C/p%3E%3Cp%3EThe%20tarte%20mold%20can%20naturally%20be%20lined%20also%20the%20day%20before%20and%20kept%20in%20the%20fridge%20overnight%20tightly%20covered%20with%20plastic%20wrap.%3C/p%3E%3Cp%3EWhen%20ready%20to%20bake%20your%20tarte,%20heat%20up%20your%20oven%20to%20160C/320F;%20pierce%20the%20bottom%20of%20the%20tarte%20shell%20with%20a%20fork,%20cover%20it%20with%20wrinkled%20baking%20paper%20and%20then%20with%20dry%20beans/pie%20weights%20or%20the%20like.%20Bake%20for%2025min%20then%20remove%20the%20pie%20weights%20with%20their%20baking%20paper%20and%20bake%20until%20golden%20brown%20(another%2015-20min).%3C/p%3E%3Cp%3ETransfer%20the%20tarte%20shell%20on%20a%20pastry%20grid%20and%20let%20cool%20completely%20before%20filling%20it.%3C/p%3E%3Cp%3ETo%20finish%20the%20chocolate%20mousse,%20transfer%20the%20gelled%20ganache%20in%20the%20bowl%20of%20a%20standing%20mixer%20and%20whip%20it%20up%20using%20the%20paddle%20for%20no%20more%20than%202-3%20minutes%20at%20medium%20speed.%20Do%20not%20over%20whip%20it%20or%20the%20mousse%20with%20become%20grainy.%3C/p%3E%3Cp%3EWhen%20the%20tarte%20shell%20will%20have%20cooled%20down,%20fill%20it%20up%20with%20the%20whipped%20chocolate%20ganache,%20the%20cherries%20(save%20some%20for%20the%20top%20decoration)%20and%20their%20syrup%20mixing%20them%20all%20together%20as%20you%20go.%3C/p%3E%3Cp%3EFinish%20the%20top%20with%20some%20of%20the%20cherries%20and%20some%20shavings%20of%20white%20chocolate.%3C/p%3E%3Cp%3ERefrigerate%20the%20tarte%20covered%20with%20plastic%20wrap%20for%20a%20few%20hours%20so%20the%20filling%20will%20have%20time%20to%20set.%3C/p%3E%3Cp%3EThe%20tarte%20is%20best%20served%20when%20at%20room%20temperature%20drizzled%20with%20some%20more%20of%20the%20amarena%20cherries%20heavy%20syrup.%3C/p%3E%3Cp%3EThanks%20to%20Albarock%20for%20sharing%20this%20technique%20for%20a%20chocolate-mousse:%3C/p%3E){kind=link}