Preparation
Muscovado sweet pastry:
1.Work the soft butter with the sifted muscovado sugar, add the whole egg and the yolk, then the almond powder and salt.
2.Add the flour without overworking the dough. Cover with plastic wrap and store in the refrigerator for at least one night.
Whipped chocolate ganache:
Prepare the day before or at least 4-5 hours in advance (before whipping it in the mixer).
1.Melt the chocolates. Bring the 90g of cream to a boil with the glucose, then gradually pour it, in three batches, onto the previously melted dark and milk chocolate to obtain a smooth ganache.
2.Then add the 150g of cold liquid cream, add a small pinch of salt and mix if necessary.
3.Cover the ganache with cling film and refrigerate for at least 4-5 hours.
4.When the ganache is completely cold, remove it from the refrigerator and beat it with a mixer until it has a whipped cream texture.
5.For the flower-shaped decoration, you will need two sheets of guitar paper and a flat support, such as gold cardboard, or a trivet, etc. If you don't have any sheets of guitar paper, you can also use baking paper.
6.Draw 7 cm diameter circles on one of the sheets (using a cookie cutter or similar) and turn it over before piping 6 small balls of whipped ganache, evenly. Follow the drawn circle but try to make a smaller round because when you flatten it, the whole thing will expand and you don't want to exceed 7 cm to match the tartlet bases. Also, remember to pipe the balls of cream quite high.
7.Then place the second sheet on top of your cream crowns and flatten slightly, very gently. Freeze for at least 3 hours.
The golden sesame cream:
1.Rehydrate the gelatin in cold water.
2.Bring the cream to a boil. At the same time, whisk the egg yolks with the sugar and pour the boiling cream over them.3. Return everything to the pan and cook at 83°C, like a custard.
4Off the heat, add the drained gelatin and then the golden sesame paste. Mix if necessary, cover with cling film and refrigerate overnight.
Sesame almond praline:
1.Put the sugar in a small saucepan and make a nice amber dry caramel.
2.Add the almonds and toasted sesame seeds and stir to coat them in caramel.
3.Pour the mixture onto a sheet of baking paper and let it cool.
4.When the caramelized dried fruits are completely cool, crush them into pieces using a rolling pin (this will make the blender's work easier later) and put everything in the blender/chopper.
5.Start mixing: at first you'll get a powder, and little by little the fruit oil will come out and form a smooth liquid paste. This can take between 5 and 10 minutes depending on the power of the mixer. Don't forget to add a pinch of salt.
Lining and baking the tartlet bases:
1.Roll out the sweet pastry to about 3 mm (not too thin to ensure sufficient chewiness) and line the 7 cm tartlet circles.
2.Bake at 220°C for about 5 minutes, then reduce the temperature to 160°C and continue cooking for about 20 minutes, until the bottoms are nicely browned.
You can apply a glaze made from beaten egg yolk to the edges of the tartlets 5 minutes before the end of cooking to make them shine.
Neutral topping:
1Rehydrate the gelatin. Put the sugar and water in a saucepan and bring to a boil. Remove from the heat and add the gelatin, transfer to a container and cover with cling film. (You can make the topping in advance and store it in the fridge, then reheat it on the day of. It also keeps very well for several weeks.)
Preparation and finishing of the golden sesame chocolate tartlets:
1.Fill the tartlet bases with golden sesame cream, smooth to the edges and place back in the refrigerator.
2.Remove the chocolate whipped ganache "flowers" from the freezer, place them on a wire rack and glaze them with the neutral glaze warmed to 36-37°C. Then place them on the tartlet bases, on top of the golden sesame cream.
3.Take a little praline (half of the praline you made is more than enough) and mix it with a little liquid cream to obtain a creamy texture. Put it in a piping bag and pipe small balls of praline into the center of the whipped ganache.
4.Sprinkle the golden sesame chocolate tartlets with a few sesame seeds and leave to defrost gently in the fridge for at least 4 hours before serving.
Well done and thank you to Olivia Haim for these beautiful tarts!
