I confess, after months of seeing Valrhona Chocolate in my feeds, a couple of weeks ago I decided to give it a go. I ordered interesting flavors, like Dulcey chocolate, Yuzu and Raspberry Inspirations to name a few. Motivated by having these options in my fridge, I started thinking about creating new desserts, and these tartlets are one of them. Please note that, if you can’t get – or aren’t interested in getting – this specialty chocolate, you can definitely substitute it with white chocolate, and you’ll be absolutely fine.
When I was thinking about these tartlets, I knew I wanted to use some perforated tart rings – which are incredibly satisfying in their results. I used a tart ring set from Silikomart, which was on sale. But you can use the same quantities in this recipe for a regular 9 inch tart. If you have the chance to buy a perforated tart ring, I recommend it. The crust bakes beautifully and doesn’t shrink at all.
So then, it was time to think of the fillings. I had found a recipe for hazelnut mirliton in a pastry book of Chef Karim Bourgi. It’s a batter of roasted hazelnut flour, egg whites, confectioners’ sugar, vanilla, and melted butter. I couldn’t find a definition for a mirliton dessert until I found a reference to the mirliton of Rouen, which is a culinary specialty of Normandy. It is a dessert consisting of almond-based tarts, The Mirliton dessert reportedly originates from Rouen and was mentioned in recipe books dating from the second half of the 19th century.
After the mirliton I wanted something lighter and creamy, with a slightly different taste. Enter the yuzu and mascarpone cremeux. I used Valrhona yuzu inspiration for it, but white chocolate would be absolutely fine. A dome of strawberry compote and a crown of mascarpone Chantilly cream finished my creation.
As always, the recipes are in weight, and I did my best to convert them into volume. This is a recipe that requires two days and quite a few steps, but its unique flavors and textures, and its stunning look, are absolutely worth the effort.
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