Mogador Tart

Name: Mogador Tart
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Ingredients: 315 g Butter; 63 g Almond flour; 200 g Powdered sugar; 0.5 g Vanilla powder; 126 g Eggs; 2 g Guérande sea salt (fleur de sel); 526 g All-purpose flour; 55 g Butter (tempered); 65 g Dark chocolate (67% Valrhona); 25 g Powdered sugar; 4 g Cocoa powder; 31 g Egg yolks; 22 g Eggs; 100 g Aged egg whites; 37 g Granulated sugar; 660 g Almond meal (sifted); 105 g Fresh egg whites; 120 g Cocoa paste (Extra Valrhona); 300 g Granulated sugar; 75 g Water; 115 g Aged egg whites; 3 g Egg white powder; 2 g Carmine red coloring (adjust by intensity)

This dessert tart consists of a sweet tart shell, flourless butter chocolate cookie base, chocolate macaron base, roasted pineapple, candied ginger dice, and milk chocolate passion fruit ganache.

1h 35m

Easy

0 favorites

Ingredients

Butter 315 g

Almond flour 63 g

Powdered sugar 200 g

Vanilla powder 0.5 g

Eggs 126 g

Guérande sea salt (fleur de sel) 2 g

All-purpose flour 526 g

Butter (tempered) 55 g

Dark chocolate (67% Valrhona) 65 g

Powdered sugar 25 g

Cocoa powder 4 g

Egg yolks 31 g

Eggs 22 g

Aged egg whites 100 g

Granulated sugar 37 g

Almond meal (sifted) 660 g

Fresh egg whites 105 g

Cocoa paste (Extra Valrhona) 120 g

Granulated sugar 300 g

Water 75 g

Aged egg whites 115 g

Egg white powder 3 g

Carmine red coloring (adjust by intensity) 2 g

Instructions

Make the sweet tart shell

Cream the butter until smooth, then add the remaining ingredients one by one. Wrap in plastic wrap and chill. Roll out to 0.5 cm thick; cut a 21 cm round for the large tart and a 13 cm round for the small tart. Refrigerate for 30 minutes. Grease the ring molds, line with the dough, and trim off any excess. Freeze the tart bases. Place on a dark baking tray lined with parchment paper, cover with aluminum foil, and weight down with dry beans. Bake at 170°C for 25–30 minutes (depending on size), then remove the beans.

Make the flourless butter chocolate base

Temper the butter. Melt the chocolate to 40°C. Beat the butter, powdered sugar, and cocoa powder until slightly aerated. Add the chocolate in three additions, taking care not to melt the butter. Whip the egg whites with the granulated sugar in two stages (do not whip to stiff peaks). Add the egg yolks and whole eggs into the butter mixture. Finally, gently fold in the egg whites. Pipe a 14 cm round into the large tart shell and bake at 170°C in a convection oven for 22 minutes; pipe 4.5 cm rounds for the small cakes and bake for 20 minutes. Remove from the oven and place on a cooling rack.

Make the chocolate macaron batter

Chop the cocoa paste and melt it over a 45°C bain-marie. Combine the sifted almond meal with the fresh egg whites. Cook the sugar syrup to 117°C. When the syrup reaches 108°C, begin whipping the aged egg whites (with the egg white powder added). Once the meringue is whipped (not too stiff), pour in the hot syrup at second speed. Cool to 50°C, then add the cocoa paste and coloring. Fold the Italian meringue into the almond mixture in several additions, lightly deflating to the proper consistency before piping.