Autumn Tart by Kirsten Tibballs

Cooking Directions

SHORTBREAD PASTRY

• Place the butter and icing sugar into the bowl of a stand mixer fitted with a paddle attachment and mix until completely smooth with no lumps of butter remaining.
• Add the egg and mix to combine.
• Add the sieved flour, almond meal and salt then mix until the ingredients just come together as a dough.
• Press the dough into an even, flat square and wrap in plastic wrap. Place into the refrigerator for a minimum of 1 hour.
• Heat the oven to 170°C, fan forced.
• Roll the pastry out to approximately 4mm in thickness then cut a disc, 190mm in diameter. Cut the remaining dough into strips, 45mm wide.
• Grease a tart ring, 190mm in diameter, with vegetable oil spray and line the sides with the strips of dough. Gently press the dough to remove any air pockets.
• Place the disc on the bottom to create the base of the tart shell.
• Trim any excess dough from around the top of the ring then place into the refrigerator for 10 minutes to firm.
• Line the tart shell with heat-proof plastic wrap or scrunched baking paper then fill with baking beads or uncooked rice.
• Bake in the pre-heated oven for 18 minutes before removing the lining and baking for a further 8 minutes.
• Allow to cool at room temperature then use a microplane to shave off any uneven pastry and create a smooth finish.

CARAMELISED PUFFED RICE

• Place the water and sugar into a saucepan and bring to 114°C.
• Remove from the heat, add the puffed rice and stir until completely coated in the sugar syrup. Continue to stir until the sugar has recrystalised and the mixture is dry.
• Return to the heat and gently stir until the sugar has completely dissolved and caramelised.
• Add the butter and mix until melted and incorporated.
• Immediately transfer the caramelised puffed rice onto a lined tray and allow to cool.

CRUNCH LAYER

• Place the caramelised puffed rice and salt into a bowl and stir to combine.
• Heat the chocolate together with the grapeseed oil until completely melted and smooth.
• Pour the dry ingredients into the melted chocolate and oil, then stir until incorporated and completely coated.
• Spread the crunch into an even layer over the prepared tart shell base.
• Allow to set at room temperature.

CARAMEL

• Place the Bulla Thickened Cream and salt into a saucepan and bring to the boil. Remove from the heat and set aside.
• In a separate saucepan, heat the sugar until it dissolves and caramelises.
• Remove from the heat and carefully pour the hot cream over the caramel and stir.
• Return to a low heat, add the butter and whisk to combine.
• Transfer into a bowl and cover with plastic wrap touching the surface of the caramel. Allow to cool completely at room temperature.
• Transfer the cooled caramel into a piping bag and pipe on top of the crunch layer, filling the tart shell halfway.
• Place into the freezer while you prepare the chocolate mousse.

CHOCOLATE MOUSSE

• In the bowl of a stand mixer fitted with a whisk attachment, semi-whip the Bulla Thickened Cream (A) then set aside in the refrigerator until required.
• Place the milk and Bulla Thickened Cream (B) into a saucepan and bring to the boil.
• Meanwhile, place the egg yolk and sugar into a bowl and whisk by hand to combine.
• Pour the hot cream and milk over the egg yolk and sugar while whisking then return to the saucepan.
• Stir continuously over low heat until it reaches 75°C.
• Immediately strain over the dark and gold caramel chocolate then whisk by hand until completely melted and incorporated.
• Allow to cool to 32°C before folding through the semi-whipped cream.
• Transfer the mousse into a piping bag and pipe on top of the set caramel layer, ensuring the mousse is level with the top of the tart shell.
• Return the tart to the freezer.

CHOCOLATE GLAZE

• Soak the gelatine in a bowl of cold water until soft and pliable, approximately 5 minutes. Remove from the water and set aside until required.
• Place the Bulla Thickened Cream and water into a saucepan and bring to the boil.
• Meanwhile, place the sugar and cocoa powder into a bowl and whisk by hand to combine.
• Add the sugar and cocoa powder to the boiling cream mixture and whisk to remove any lumps.
• Bring the mixture back to the boil while continuing to whisk.
• Remove from the heat, add the glucose and pre-soaked gelatine then blitz with a stick blender until emulsified and completely smooth.
• Strain into a bowl or jug and cover with plastic wrap touching the surface of the glaze.
• Once cooled to 35°C, blitz again with the stick blender, careful not to incorporate any air into the glaze.
• Unmould the frozen tart and place it onto a smaller metal ring over a tray with sides so that it is elevated.
• Pour the glaze over the tart and use a palette knife to remove any excess glaze from the top.
• Once it stops dripping, use a sharp knife to trim the excess glaze from the bottom of the tart and transfer onto a serving plate.

CHOCOLATE IVY LEAF GARNISH

• Pick and wash some fresh ivy leaves of different sizes.
• Temper the gold caramel chocolate by placing it into a microwave-safe plastic bowl, and heat in 30 second increments, stirring in between. Once you have 50% solids and 50% liquid, stir vigorously until the solids have completely melted.
• Brush the tops of the ivy leaves with a layer of the tempered chocolate then transfer onto a tray.
• Place into the refrigerator for 5 minutes before setting completely at room temperature for a minimum of 2 hours.
• Repeat the process with the milk and dark couvertures.
• Gently remove the leaves from the chocolate.
• Garnish the top of the glazed tart with the chocolate ivy leaves.

NOTE: Once glazed, store the tart in the refrigerator for up to 24 hours. Unglazed, the tart can be stored in the freezer for up to 2 months.