Mogador Tart (Assembly and Decoration)

Name: Mogador Tart (Assembly and Decoration)
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Ingredients: 138 g Butter (softened at room temperature); 775 g Jivara milk chocolate (Valrhona); 211 g Passion fruit purée; 52 g Invert sugar syrup; 1 Vanilla bean; 180 g Fine granulated sugar; 8 slices Fresh ginger; 6 Jamaican peppercorns (crushed); 300 g Water; 180 g Banana purée; 25 g Aged agricole rum (dark); 50 g Lemon juice; 2 Pineapple (about 750 g, ripe but firm); to taste Caramel vanilla syrup; to taste Tropical mirror glaze (see page 565); to taste Sweet tart shell (pre-baked tart base); to taste Candied ginger dice (large tart 360 g, small tart 200 g); to taste Flourless butter chocolate cookie base; to taste Roasted caramel pineapple strips; to taste Chocolate macaron

Fill the sweet tart shell with milk chocolate–passion fruit ganache, candied ginger, and a chocolate cookie base. Top with roasted pineapple strips and chocolate macarons.

1h 45m

Easy

0 favorites

Ingredients

Butter (softened at room temperature) 138 g

Jivara milk chocolate (Valrhona) 775 g

Passion fruit purée 211 g

Invert sugar syrup 52 g

Vanilla bean 1

Fine granulated sugar 180 g

Fresh ginger 8 slices

Jamaican peppercorns (crushed) 6

Water 300 g

Banana purée 180 g

Aged agricole rum (dark) 25 g

Lemon juice 50 g

Pineapple (about 750 g, ripe but firm) 2

Caramel vanilla syrup to taste

Tropical mirror glaze (see page 565) to taste

Sweet tart shell (pre-baked tart base) to taste

Candied ginger dice (large tart 360 g, small tart 200 g) to taste

Flourless butter chocolate cookie base to taste

Roasted caramel pineapple strips to taste

Chocolate macaron to taste

Instructions

Make the macaron shells

On a baking sheet lined with parchment paper, pipe 3 cm diameter macaron circles using a No. 11 tip. Bake at 170 °C in a convection oven for 9-10 minutes with the steam valve open. Once out of the oven, leave the shells on the paper on a cooling rack, then flip them onto a stainless steel rack and quickly peel off the silicone mat. Stack the racks in a梯形 (trapezoidal) configuration for storage.

Make the passion fruit milk chocolate ganache

Cut the butter into cubes and bring to room temperature; chop the chocolate and partially melt it. Bring the passion fruit purée and invert sugar to a boil. Pour half of the hot liquid into the semi-melted chocolate and stir with a wooden spatula, starting from the center and gradually working outward. Add the remaining liquid and stir again. When the mixture cools below 40 °C, add the butter, let it melt, then stir. Use the ganache immediately once it reaches 35 °C.

Make the caramel vanilla syrup

Split the vanilla bean. Place the fine granulated sugar in a saucepan and dry-caramelize over low heat until it reaches a deep amber color (do not burn). Add the vanilla, ginger slices, and crushed peppercorns; after 5 seconds, pour in the water and bring to a boil to stop the caramelization. Add the banana purée, rum, and lemon juice and mix well. Refrigerate until needed.

Make the roasted caramel pineapple

Peel and core the pineapples and cut into chunks. Place on a baking sheet or in a stainless steel bowl and drizzle with the caramel vanilla syrup. Bake at 230 °C for 30 minutes, turning frequently and basting with the juices. After cooling, drain for 1 hour, slice thinly, then cut into strips. Refrigerate until needed.

Assemble the tart

Use a cutter to trim the chocolate cookie base to size. Fill the pre-baked sweet tart shell to two-thirds of its height with the passion fruit milk chocolate ganache. Sprinkle generously with the candied ginger dice, then cover with more ganache. Place the chocolate cookie base on top and press lightly so that the ganache overflows up to nearly the top edge of the tart shell.

Decoration

Melt the tropical mirror glaze (do not exceed 45 °C). Mound the roasted pineapple strips on top of the chocolate cookie base in a dome shape (do not extend beyond the edge of the cookie base), then drizzle with the mirror glaze. Arrange the chocolate macaron in a ring shape, balanced on top of the pineapple strips.