Recipes > Bobby Cortez > Chocolate Tart with Butter Honey Crust
Chocolate Tart with Butter Honey Crust
Petite® Tarragon Candy™
Petite® Tarragon Candy™
Debuting our mind-blowing Petite® Tarragon Candy™, your taste buds will soon experience a sweet and aromatic frenzy. This flavorful Petite® Green has strong anise flavor with the inviting taste and aroma of fresh tarragon combined. Add this to seafood, roasted carrots or parsnips, lamb, pork, or create a refreshing dessert! Beware! Petite® Tarragon Candy™ is surprisingly sweet! Petite® Tarragon Candy™ is grown to-order, with lead times of 1 -3 months. Reach out to your local produce supplier or our team at info@freshorigins.com for exact lead times.
Chamomile Flower
Chamomile Flower
Our brand new Chamomile Flower is now available! This charming Edible Flower has strong Chamomile flavor reminiscent of the tea. Use the full flower with stem or just the flower for a variety of dish applications. Infuse its fragrant, fruity and herbal flavors into an ice cream, make an enticing chamomile cooking oil, or take advantage of its bright yellow cone and dainty white petals to add visual appeal to your cocktails!
Chocolate Tart with Butter Honey Crust
Ingredients
- Chamomile Flower
- Petite® Tarragon Candy™
CANDY TARRAGON CHOCOLATE CREAM:
- 250g cream
- 275g milk
- 24g Fresh Origins Petite® Tarragon Candy™
- 60g sugar
- 78g egg yolks
- 165g 70% Amedei chocolate (roughly chopped)
- 5g. Fresh Origins Petite® Tarragon Candy™, lightly chopped
CHAMOMILE BUTTER HONEY CRUST:
- 125g unsalted butter
- 18g Fresh Origins Chamomile Flower
- 152g graham cracker crumbs, homemade or organic
- 30g sugar
- 30g flower honey
- 2g sea salt
Instructions
CANDY TARRAGON CHOCOLATE CREAM:
- Combine the milk, cream, and half the sugar into a medium saucepan and stir to combine the sugar.
- Bring to a boil over medium heat, remove from heat, add the Petite® Tarragon Candy and cover. All to infuse for 15 minutes and strain tarragon.
- Proceed as for a crème anglaise with the remaining egg yolks whisked with the sugar. Cook until 82°C – 84°C.
- Remove from heat and add the Amedei chocolate in 4 different increments. Whisking vigorously each time to melt the chocolate and combine air.
- Once completed, pass through a chinois, add the chopped Petite® Tarragon Candy, mix well and set aside.
CHAMOMILE BUTTER HONEY CRUST:
- Preheat oven to 350° F.
- Mix the graham cracker crumbs with the sugar and salt in a medium bowl then set aside.
- Melt the butter over low heat just until melted. Add the fresh Chamomile Flower, mix well, cover and infuse for 15 minutes. Next add the honey, cover and continue to infuse for 10 more minutes.
- Pass through a fine mesh chinois pressing lightly on the solids over the graham cracker crumbs. Combine well and set aside.
- Place two 6.5 inch pans on a silpat over a baking tray.
- Brush the edges of the tart pans with grapeseed oil and divide the chamomile honey crush between the pans. Create a thin layer on the bottom pressing firmly and evenly.
- Bake for 7-8 minutes or until golden brown. Remove from oven and allow to cool.
FINISHING:
- Pour a 1 to 1.5 inch layer of the chocolate in each tart ring. Cool in the refrigerator or freeze if desired until set.
- Finish décor with small Petite® Tarragon Candy™ leaves dusted with powdered sugar.