Take a trip to outer space with this pink tart, filled with salted caramel brownie and topped with raspberry ganache and sprinkles.
PINK GALAXY
10-12 SERVINGS
SHORTCRUST PASTRY :
200 G FLOUR
100 G BUTTER
80 G ICING SUGAR
40 G EGG YOLKS
1/4 VANILLA POD
1/4 TSP. SALT
JUICE AND ZEST OF 1/2 LEMON
Blend the cold butter, salt and flour into a fine breadcrumb like texture. Short blitzes, so the butter doesn’t melt.
Blend egg yolks, icing sugar, vanilla seeds, lemon juice and zest to a creamy mixture.
Mix the two together into a soft dough. Form the dough into a rectangle, wrap it in film and refrigerate it for 1 hour.
Roll out the dough to a thickness of approx. 3-4 mm and cover an rectangular tart shell with it. Cut off excess dough, prick the bottom with a fork and chill it for another 1 hour … or 30 minutes in the freezer.
Heat the oven to 190 degrees celsius.
Place a piece of aluminiumto foil on top of the dough and fill it with rice or beans.
Bake the crust for 15 min.
Remove the tart tin from of the oven and remove beans and aluminium foil.
Turn down the heat to 175 degrees celsius.
Place the tart shell back into the oven for another 5 min
BROWNIE:
45 G DARK CHOCOLATE
60 G BUTTER
100 G SUGAR
1 EGG
1/4 TSP. VANILLA SUGAR
1 NIP FLAKY SALT
40 G FLOUR
SALTED CARAMEL
Roughly chop the chocolate and melt it with the butter. Stir it to a shiny mixture, this is easiest to do with a whisk.
Whisk sugar in and then the eggs, one at a time.
Add vanilla and salt and finally fold in flour with a rubber spatula.
Distribute the brownie batter onto the tart shell.
Finally, add dollops of salted caramel on top of the batter, in the quantity you want.
Bake the cake in the middle of the oven for approx. 20-25 min or until the middle of the cake is no longer too wobbly.
Allow the cake to cool completely before decorating.
HINDBÆRGANACHE:
100 G WHITE CHOCOLATE
25 G HEAVY CREAM 38 %
30 G RASPBERRIES
Melt the chocolate.
Heat the cream to the boiling point and stir it and the chocolate into a smooth and shiny ganache.
Heat the raspberries for a minimum of 1 min and mash them. Pass it through a sieve to remove the seeds.
Add the puree to the ganache.
Distribute the ganache on the cake and smooth out the surface.
Cool the cake until the ganache has set.
DECORATION:
SPRINKLES
WHITE CHOCOLATE
EDIBLE SILVER POWDER
Sprinkle a little silver powder on the cake with a clean brush.
Melt the chocolate, put it in a piping bag with at small round piping tip.
Pipe scribbles and scrolls onto tha ganache.