Cappuccino Love Tart

Posted by: AUI

Active Time

0 Hour
30 Minutes

Total Time

1 Hour
20 Minutes

Assembly

33.3 oz Flourless Chocolate Cake Rounds 945 g Flourless Chocolate Cake Rounds

25.8 oz Cappuccino Mousse 730 g Cappuccino Mousse

20.3 oz Vanilla Chantilly Cream 575 g Vanilla Chantilly Cream

17.6 oz DARK CHOCOLATE KRANFIL, BUCKET, 3 KG 500 g DARK CHOCOLATE KRANFIL, BUCKET, 3 KG (633408) (633408) Qty: 1

To assemble the tart pipe dark chocolate Kranfil into the bottom of the chocolate tartlet, then press inside a Flourless Chocolate Cake Rounds. Using a plain tip pipe the Cappuccino Mousse around the edge. To finish using a large french star tip pipe the Chantilly Cream rosette in the center. Garnish with 3D Heart (608169).

4.7 oz Couverture Dark Rondo, Arriba, 72%, GC, 72 hrs, 6Kg 134 g Couverture Dark Rondo, Arriba, 72%, GC, 72 hrs, 6Kg (750034) (750034) Qty: 1

4.7 oz Butter 134 g Butter

10.5 oz Egg yolk 298 g Egg yolk

2.6 oz Granulated sugar 75 g Granulated sugar

7.9 oz Egg white 224 g Egg white

2.6 oz Granulated sugar 75 g Granulated sugar

Melt the couverture coins and butter together and set aside.
Combine the yolks and the first amount of sugar together in the bowl of a stand mixer and whip until it forms ribbons.
In a clean bowl, make a meringue with the egg whites and the second amount of sugar.
Fold the meringue into the yolk mixture followed by the melted chocolate mixture. Spread the batter onto a sheet pan that is lined with a Silikomart Silikomat (591030). Bake at 360ºF/182ºC for 8 to 12 minutes or until just set. Let cool completely, and then cut out 3 in/7.5 cm rounds.

3.5 oz Alaska-Express Cappuccino (1 Box: 5 Bags) 100 g Alaska-Express Cappuccino (1 Box: 5 Bags) (633008) (633008) Qty: 1

4.6 oz Water 130 g Water

17.6 oz Heavy cream 500 g Heavy cream

0.2 oz Coffee Extract, Non-Alcoholic 7 g Coffee Extract, Non-Alcoholic (539001) (539001) Qty: 1

Combine the mousse mix with room temperature water and extract. In a stand mixer fitted with a whip attachment whip heavy cream until stiff peaks are formed. Fold whipped cream into mixture.

0.4 oz Pure Tahitian Vanilla Bean Extract 10 g Pure Tahitian Vanilla Bean Extract (596103) (596103) Qty: 1

15.4 oz Heavy cream 436 g Heavy cream

5.1 oz Granulated sugar 145 g Granulated sugar

Combine the ingredients in the bowl of a stand mixer fitted with a whisk attachment. Whip until medium peaks form.