• Following a partnership concluded between Arta Albă and Pastry Chef Robert Eisler, our followers will have the pleasure of discovering, every month, a special recipe offered by him to the Editorial Office.
"I am curious to learn. Daily…" says Rober Eisler, Passionate Pastry Chef, owner of the brand "Robert's Oven" from Brașov and trainer of the new generations of pastry chefs at the PanGastRo and DallesGo Course Academy.
With over 10 years of experience in the field, thousands of followers on Social Media and hundreds of recipes made, Robert he enthusiastically follows his chosen path and proves that the secret of success lies in perseverance, in continuous improvement, in recipes made with top quality ingredients and in the care with which he offers his favorite desserts to those who choose the products made in his laboratory.
What does it tell us? Pastry Chef Robert Eisler about the tart proposed at the beginning of our collaboration: "Thinking of a tart that has more exotic flavors and bold textures, I made this combination of soft cocoa crust, very smooth and not too sweet white chocolate cream, injected with raspberry sauce and lots of sliced figs, placed like a well-deserved crown!
I saw that they also appeared in our fig orchards and now we are right in the middle of the season, so this recipe is perfect, I say."
The components of the dessert are:
- Soft dough with cocoa - top
- Chocolate cream with mascarpone
- Raspberry insert
- Fresh figs
Soft dough with cocoa for 2 tarts of 16 cm diameter
Ingredients:
135 g – Soft butter
60 g – Sugar
2 pcs – Egg Yolk
175 g – Flour
25 g – Cocoa
Preparation:
Mix the soft butter with the sugar and egg yolk using the paddle attachment of a mixer planetary mixer. Mix the flour and cocoa and add to the butter, mixing a little, just until incorporated.
From the dough obtained, tarts with a diameter of 16 cm are formed, using approximately 210 g of dough for one tart.
Place the tarts in the refrigerator for at least 2 hours, then bake at 160 C, with ventilation, for approximately 20 minutes.
CAREFUL: this top is very tender, fragile (compared to Pâte sablée for example) so handle the tart with care!
For the raspberry insert:
150 g – Raspberry Puree
10 g – Sugar
3 g – Pectin NH
Over the sugar mixed with pectin Pour in the slightly heated puree (30C-40C), mix with a whisk, then boil the mixture for 1-2 minutes. Remove the mixture to a bowl, cover with cling film and refrigerate for at least 3 hours.
For the white chocolate cream:
240g – White chocolate
120g – Whipped cream
360g – Mascarpone
White chocolate and whipping cream are melted together to form a chocolate ganache that is placed in a bowl, covered with cling film and refrigerated for a minimum of 6 hours.
In the bowl of a stand mixer or in a regular bowl, using a hand mixer, add the cooled ganache and mascarpone and mix on high speed for 10-20 seconds, until the cream is slightly aerated and light in color.
CAREFUL: do not mix too much, so as not to cut the cream!
Assembly:
Fill the baked and cooled tart with 350g of chocolate cream, which is leveled, then inject with approximately 75g of insert raspberry.
Place on top of the slice of fresh figs to fill the entire surface of the tart.
This can be eaten immediately or kept cold, covered, to be served later, in which case it is recommended to cover the fruit with a thin layer of gelatin spray to prevent oxidation.
Read HERE in White Art and other delicious dessert recipes.
