Berry & Chocolate Tart with Whipped Berry Ganache

Berry & Chocolate Tart with Whipped Berry Ganache

Chocolate Pastry

Ingredients

125g plain flour
10g cocoa powder
50g icing sugar
1g salt
90g butter
1 egg yolk

Method

Sieve the flour, cocoa, icing sugar and salt together. Rub in the butter until a sandy texture is achieved.

Add the yolk and mix until clear, being careful not to over mix. Press the paste flat and wrap in cling film.

Place into the refrigerator to rest for 15 minutes.

Roll the paste out to 4mm thick. Line flan case and bake blind at 180°C for approximately 20 minutes.

Whipped Berry Ganache

Ingredients

200g Barker's Raspberry Coulis
15g honey
80g cream
400g dark chocolate

Method

Bring both of the coulis, honey and cream to the boil. Remove from the heat and whisk in the chocolate in two stages.

Pour the ganache into a bowl and allow it to thicken up at room temperature, stirring the ganache a couple of time as it cools down (this will take approximately 1-2 hours depending on the temperature of the room).

Once the ganache has set to the consistency of buttercream whip the ganache with a wooden spoon (or for larger quantities place it into a mixer with the paddle attachment) until it holds a peak.

Pipe the ganache immediately onto the set Hotsett® Filling. Dust with cocoa powder and decorate as desired.

Assembly

Fill 500g of the Barker's Berry Hotsett® Filling into the pastry case - to achieve the perfect set (and cut) we recommend that the internal 'core' temperature of the filling bubbles and reaches 90°C during baking.

This can be achieved by baking the raw pastry with the Hotsett® Filling together at 180°C to 190°C for 20 to 25 minutes. (Alternatively the filling can be brought to boiling point in a pot and poured into a pre-baked shell and then chilled to set the filling).

Once the Barker's Berry Hotsett® Filling has chilled and set, pipe the Whipped Berry Ganache on top. Dust with cocoa powder and decorate as desired.

Yield: 1 x 350mm x 130mm rectangular flan tin.

Berry & Chocolate Tart with Whipped Berry Ganache

Berry & Chocolate Tart with Whipped Berry Ganache

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Strawberry Mousseline with Berry Hotsett® Filling

SABLE - INGREDIENTS

150g plain flour
50g icing sugar
100g salted butter
1 egg yolk

Method

Sieve the dry ingredients and then rub in the butter

Add egg yolk and bind together with the butter and flour mixture.

Wrap in cling film.  Rest and chill paste before use.

Roll out the sable to 4mm thick.

Bake at 170ºC for approximately 8 to 10 minutes.

STRAWBERRY MOUSSE - INGREDIENTS

350g Barker's Strawberry Patisserie Filling
4 each gelatine leaves
2g vanilla paste
250g cream

Method

Hydrate the gelatine in cold water.

Whisk the cream and vanilla paste to soft peak.

Puree the Barker's Strawberry Patisserie Filling until smooth.

Heat to 80ºC and then dissolve the hydrated gelatine into the hot puree.

Allow the puree to cool down before folding in the whipped cream.

CHOCOLATE CRUNCH TEXTURE - INGREDIENTS

60g dark coverture chocolate
15g canola oil
25g icing sugar
15g puffed rice
20g feuilletine

Method

Melt the chocolate, icing sugar and oil over a bain-marie.

Stir in the puffed rice and feuilletine.

Spread firmly over baked sable base and allow this to set before assembling the mousse.

STRAWBERRY GLACAGE - INGREDIENTS

100g Barker's Strawberry Patisserie Filling (pureed until smooth)
100g water
200g Barker's Apricot Concentrated Glaze
32g glucose

Method

Heat the pureed Barker's Strawberry Patisserie Filling, water, Barker's Glaze and glucose to 90ºC.

Remove from heat and allow to cool (stirring regularly) to 50ºC before glazing the frozen mousse.

Frozen Berry Insert

Heat the Barker's Berry Hotsett® Filling in a pot (you will require 160g of Barker's Berry Hotsett® Filling per mould).

Heat the filling until it reaches above 90ºC and then pour into a cling film lined tray.  Spread the filling level.

Place in the freezer and set until firm.

Remove from the tray and cut this into required lengths (approximately 220mm x 40mm).

NOTE:  keep this frozen to help with the handling when assembling the mousse.

Assembly

Prepare the chocolate crunch texture and set on the baked sable base.

Prepare the Strawberry Mousse.

Pipe a quantity of the mousse into the lined terrine mould and place the frozen berry insert on top of this.

Pipe more mousse on top of the frozen berry insert and then press the sable and chocolate crunch base onto the mousse.

Place the assembled mousse into the freezer.

Once frozen turn out of the mould.  Glaze and decorate as required.

Strawberry Mousseline with Berry Hotsett Filling

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Lime Meringue Pie

Lime Meringue Oblong Pie

Ingredients

250g sweet pastry
500g Barker's Lime Hotsett® Filling
4 egg whites
100g castor sugar
½ tsp cream of tartar

Method

Line a rectangle flan tin (350mm x 120mm) with a standard sweet pastry.

Pipe Barker's Lime Hotsett® Filling into the pastry base.

Bake at 180ºC to 190ºC for approximately 20 to 25 minutes (depending on the oven) until the core temperaqture of the filling exceeds 90ºC.

Beat the egg whites until soft peaks form.  Gradually add in the castor sugar and cream of tartar, beating until stiff peaks form.

Spread the meringue mixture over the Barker's Lime Hotsett® Filling.

Return to the oven and bake at 180ºC to 190ºC for approximately 7 to 10 minutes (depending on the oven) until the meringue is golden brown.

Cool completely before cutting.

Lime Meringue Pie

Lime Meringue Pie

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Berry Meringue Oblong Pie

Berry Meringue Oblong Pie

Ingredients

250g sweet pastry
500g Barker's Berry Hotsett® Filling
4 egg whites
100g castor sugar
½ tsp cream of tartar                 

Method

Line a rectangle flan tin (350mm x 120mm) with a standard sweet pastry.

Pipe Barker's Berry Hotsett® Filling into the pastry base.

Bake at 180ºC to 190ºC for approximately 20 to 25 minutes (depending on the oven) until the core temperaqture of the filling exceeds 90ºC.

Beat the egg whites until soft peaks form.  Gradually add in the castor sugar and cream of tartar, beating until stiff peaks form.

Pipe rosettes of the meringue mixture over the Barker's Berry Hotsett® Filling.

Return to the oven and bake at 180ºC to 190ºC for approximately 7 to 10 minutes (depending on the oven) until the meringue is golden brown.

Cool completely before cutting.

Berry Meringue Oblong Pie

Berry Meringue Oblong Pie

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Lime Tartlet with Honey Italian Meringue

Lime Tartlets with Honey Italian Meringue

Method

Honey Italian Meringue

Bring the sugar, honey and water to the boil and heat to 121°C.

Whisk the egg whites to full volume. Gradually add the hot syrup, whisking continuously.

Pipe the meringue as desired and flame the meringue with a blow torch

Lime Tartlets - Assembly

NB:  To achieve the perfect set (and cut) we recommend that the internal 'core' temperature of your filling bubbles and reaches 90°C during baking and this can be achieved by baking at 180°C to 190°C for 20 to 25 minutes for a 180mm x 35mm pie shell. (Alternatively the filling can be brought to boiling point and poured into a pre-baked shell and then chilled before cutting).

Pipe the boiled Barker's Lime Hotsett® Filling into the baked pastry cases.

Allow to set in the refrigerator.

Pipe the Honey Italian Meringue on top of the set Barker's Lime Hotsett® Filling and decorate as desired.

2 egg whites
115g granulated sugar
40g honey
50g water

Lime Tartlet with Honey Italian Meringue

Lime Tartlet with Honey Italian Meringue

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