This year I wanted to play with the classic flavours of Valentine’s Day: chocolate, sparkling wine and strawberries. So I brought this tart to work today to celebrate the love of everyday life and not just of February 14th.
VALENTINE’S DAY TART WITH ROSÉ
CHOCOLATE SHORT CRUST PASTRY:
15 G COCOA POWDER
135 G FLOUR
50 G ICING SUGAR
75 G COLD BUTTER, CUBED
1 DASH SALT
2 TBSP. COLD WATER
Place cocoa, flour, icing sugar, butter and salt in a blender.
Blend it to a fine crumb and collect the dough with the egg and water.
Roll the dough out between two pieces of baking paper and let it rest in the refrigerator for at least 1 hour.
Roll the cold dough out a thickness of 2-3 mm.
Cover a rectangular tart tin, with a loose bottom, with the dough, and prick the bottom with a fork. Do not cut excess dough off just yet.
Place the tart shell in the freezer while heating the oven to 180 degrees celsius.
Crumble a piece of baking paper together, place it over the base and cover with baking beans.
Blind bake the base of the oven for 10 min.
Remove the baking paper and beans and place the tart shell in the oven for another 10 minutes until it is cooked through
Now cut off the excess dough to get a nice sharp edge.
Let the tart shell cool completely.
3 SHEETS OF GELATIN
150 ML. SPARKLING ROSÉ
1 TBSP. CORNSTARCH
2 TBSP. SUGAR
125 G MASCARPONE
150 ML HEAVY CREAM 38%
60 G ICING SUGAR
A LITTLE PINK FOOD COLOUR GEL
Soak the gelatin in cold water for 5-10 min.
Stir cornstarch and sugar out into a little of the rosé wine in a saucepan, before adding the rest of the wine, to avoid any lumps.
Heat the liquid at medium-high heat until the wine is simmering but not boiling.
Squeeze the water out of the gelatin and melt it in the warm wine.
Pour the liquid into a bowl and place it in the refrigerator for 15-20 min.
Whisk the cream into whipped cream together with the icing sugar.
Soften the mascarpone with a spatula and fold half of the whipped cream into it.
When the wine mixture has cooled to room temperature and is lightly jiggly without having set, fold it into the mascarpone cream.
Fold the rest of the whipped cream into the mixture.
Remove a tablespoon of cream and mix a little pink paste into it, then folding it into the rest of the mascarpone mousse.
Spread the mousse on the tart shell and smooth out the surface.
Place the tart in the fridge for 2-3 hours, preferably overnight.
250 G STRAWBERRIES
A SMALL HANDFUL OF RASPBERRIES
VALRHONA OPALYS PEARLS
EDIBLE GOLD DUST
1 TSP. RASPBERRY JAM
Mix the raspberry jam with a little water and heat it in the microwave for 10-20 seconds.
Wash the berries and dap them dry.
Cut the tops of the strawberries and cut them in half. Cut out most of the halved strawberries in the form of hearts, and cut a few strawberries into quarters.
Brush the strawberries with the hot jam, it will seal them and they will not dry out so easily.
Cut a few raspberries in half and brush them as well.
Decorate the cake with strawberry hearts, raspberries, pearls and wood sorrel.
Sprinkle a little gold dust over.
Spread the love in everyday life, not just on February 14th. ❤️