TRIANGULAR TARTLETS

WITH CHOCOLATE SAUCE

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
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Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 TRIANGULAR TARTLETS WITH CHOCOLATE SAUCE
for 12 triangle-shaped tartlets

GELATIN MASS

Ingredients Total weight: ~ 28 g 100%

Powdered gelatin 200 Bloom 4g 14%

Cold water 24 g 86%

1 Pour the powdered gelatin into a clean container and add cold water. Gently stir with a whisk.

2 Place the mixture in the fridge for 10-15 minutes until the gelatin has bloomed.

3 Take the mass out of the fridge and allow it to melt. If there is any foam, remove it with a sieve.

4 Put the mass back into the fridge and wait until it has set completely. Then cut it into cubes using
scissors so it is more convenient to weigh out and work with. The ratio of gelatin to water should
always be 1:6 (one part gelatin and six parts water).

5 You can make the gelatin mass in advance and store it in the fridge for up to 2 days.
TIP
If you are using gelatin leaves, use the same weight as for powdered gelatin and soak them in cold water. The gelatin
leaves will absorb the right amount of water needed. Then squeeze them and use as required.

VANILLA CHANTILLY CREAM

Ingrеdients Total weight: ~ 383 g 100%

Milk 3.2% 60 g 16%

Sugar 25 g 6%
Gelatin mass 28 g 7%
Mascarpone 80 g 21%
Whipping cream 35% 190 g 50%
Vanilla ½ pod

1 Add the milk, sugar and vanilla seeds in a saucepan. Warm the mixture until it reaches a
temperature of around 80 °C / 176 °F.

2 Pour the mixture into a measuring cup, add the mascarpone and gelatin mass. Process with a
hand blender until smooth.

3 Add cold whipping cream and use the hand blender to combine all of the ingredients.

4 Transfer the Chantilly cream to a clean bowl, cover it with cling film touching the surface and put
it in the fridge for 12 hours minimum, although overnight is preferred.

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Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 TRIANGULAR TARTLETS WITH CHOCOLATE SAUCE
for 12 triangle-shaped tartlets

ALMOND SHORTCRUST PASTRY

Ingrеdients Total weight: ~ 462 g 100%

for 12 tartlets using a Mallard Ferrière 06492 mold

Flour 9-10.5% protein 200 g 43%

Butter 82% 110 g 24%
Icing sugar 80 g 17%
Almond powder 30 g 6%
Sea salt 2g <1%
Whole eggs 40 g 9%

1 First, prepare all the ingredients. Sift the flour, icing sugar and almond powder. Cut the chilled
butter into cubes.

2 Put the sifted flour, icing sugar, salt, almond powder and chilled, cubed butter into the mixer bowl.
Mix it at low speed using the paddle attachment until fine crumbs are formed.
TIP
Almond powder can be substituted for another type of nut powder, such as hazelnut, for example.

3 Once the butter has been completely mixed in and fine crumbs have formed, add the eggs. Mix
the dough until it has a homogeneous and elastic texture.

4 Roll the dough between two guitar or parchment paper sheets to a thickness of 3 mm.

5 Put the rolled out dough in the fridge at 3-4 °C / 37-39 °F for 12 hours.

FORMING AND BAKING THE SHORTCRUST CASES

Ingredients

Chilled shortcrust dough

1 After the shortcrust dough has been in the fridge for 12 hours, put it in the freezer and freeze it
slightly to make it easier to work with.

2 Then, using a tartlet-shaped template, cut out the tartlet bases. It is more convenient to work on
a board that has also been slightly frozen. The ideal temperature for working with shortcrust
pastry is 18-20 °C / 64-68 °F indoors.

3 Form the triangular tartlets with a rounded base using a Mallard Ferrière 06492 mold. When
forming the tartlets, it is important to remember that the bottom of the tartlet should be perfectly
even. The space between the shortcrust dough and the edge of the mold should be even and
uniform, without any rounding or gaps. The shortcrust dough on the sides and at the bottom
should meet at an angle of 90°.

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 TRIANGULAR TARTLETS WITH CHOCOLATE SAUCE
for 12 triangle-shaped tartlets

FORMING AND BAKING THE SHORTCRUST CASES

4 Put the formed tartlets in the fridge for 30 minutes to rest.

5 First, bake the tartlets on a baking tray with a perforated silicone mat at 150 ℃ / 302 °F
for 10-12 minutes.

6 Remove the tartlets from the oven and leave them to cool down slightly at room temperature.
After that, unmold them and move onto the coating stage with a mixture of egg yolks and cream.

COATING THE SHORTCRUST CASES WITH THE EGG WASH

Ingrеdients Total weight: ~ 130 g 100%

Egg yolks 100 g 77%

Whipping cream 35% 30 g 23%
Half-baked tartlet cases

1 Prepare the egg wash by processing the egg yolks and cream with a hand blender until smooth.
Decant the mixture into the reservoir of a spray gun.

2 Spray the mixture at a distance of 30-40 cm onto half-baked shortcrust cases. The egg wash can
also be applied with a soft pastry brush.

3 Transfer the coated tartlet cases onto a clean baking tray and bake them at 150 °C / 302 °F for
another 5-7 minutes until they are golden brown.

4 Let the baked tartlet cases cool down at room temperature.

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 TRIANGULAR TARTLETS WITH CHOCOLATE SAUCE
for 12 triangle-shaped tartlets

JOCONDE CHOCOLATE SPONGE

Ingrеdients Total weight: ~ 610 g

for 1 frame 40x60 cm
100%

Whole eggs 85 g 14%

Egg yolks 85 g 14%
Sugar (1) 70 g 12%
All-purpose flour 45 g 7%
Cocoa powder 30 g 5%
Almond powder 70 g 12%
Egg whites 130 g 21%
Sugar (2) 50 g 8%
Butter 82% 45 g 7%

1 Whip the egg yolks and whole eggs with sugar (1) in a planetary mixer with a whisk attachment
at maximum speed until pale and fluffy foam is formed. Set the mixture aside.

2 Mix the sifted flour with the cocoa powder and almond powder using a whisk and sift these
ingredients once again directly on top of the egg yolk mixture. Then fold the dry ingredients into
the batter with the whisk to ensure there are no lumps.

3 Separately whip the room temperature egg whites with sugar (2) for 3-4 minutes at medium
speed until stiff peaks have formed.

4 Mix a bit of the meringue into the batter mixture with a spatula to make it lighter and then
carefully fold the rest of the meringue into the batter.

5 Melt the butter and gradually add it to the batter, constantly mixing with a spatula.

6 Prepare a baking tray lined with a Flexipan mat 40x60 cm with borders h=1 cm and spread the
batter on it in an even layer using an offset spatula.

7 Bake the sponge in the oven, preheated to 180 °C / 356 °F, for 8 minutes, depending on your type
of oven. The sponge should spring back when pressed lightly.

8 Cool the sponge down in the freezer or at room temperature. Then cut triangular shapes out of
the sponge. The triangle should be 5 mm smaller than the shortcrust.

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 TRIANGULAR TARTLETS WITH CHOCOLATE SAUCE
for 12 triangle-shaped tartlets

BAKED CHOCOLATE CREAM

Ingrеdients Total weight: ~ 545 g 100%

Whole eggs 75 g 14%

Egg yolks 20 g 4%
Sugar 50 g 9%
Whipping cream 35% 225 g 41%
Inverted sugar 40 g 8%
Dark chocolate 100 g 18%
Valrhona Caraïbe 66%
Butter 82% 35 g 6%
Baked tartlet cases 12 pcs
Baked sponge triangles 12 pcs

1 Mix whole eggs, egg yolks and sugar with a whisk.

2 Pour cream and inverted sugar into a saucepan and bring it to a boil.

3 Pour the hot cream mixture onto the egg mixture and combine with a whisk.

4 Pour the mixture back into the saucepan and bring it up to 70 °C / 158 °F, constantly mixing with
a whisk.

5 Transfer the chocolate into the measuring cup and pour in the hot mixture. Add butter and
process with a hand blender.

6 Leave the mixture for a few minutes until the foam has disappeared.

7 Place the sponge in the tart shell and pour chocolate cream onto the sponge and fill ¾ of the
tartlets with it.

8 Bake the tartlets in the oven preheated to 160 °C / 320 °F for 7 minutes.

9 Let the tartlets cool at room temperature.

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 TRIANGULAR TARTLETS WITH CHOCOLATE SAUCE
for 12 triangle-shaped tartlets

DARK CHOCOLATE SAUCE

Ingrеdients Total weight: ~ 362 g 100%

Whipping cream 35% 60 g 17%

Inverted sugar 12 g 3%
Dark chocolate 70 g 19%
Valrhona Caraïbe 66%
Sugar 120 g 33%
Water 100 g 28%
Tartlets with the baked
chocolate cream

1 Place sugar and water into a saucepan and bring it to a boil.

2 Heat the whipping cream and inverted sugar to 80 °C / 176 °F in a microwave or saucepan.

3 Transfer the dark chocolate to a measuring cup. Pour the hot cream with inverted sugar onto the
chocolate and process the mixture with a hand blender until smooth.

4 Add sugar syrup to the emulcion and process with a hand blender once again.

5 Pour the emulsion on top of the baked chocolate cream.

6 Let it stabilize for about 4 hours at room temperature. The sauce should set but remain shiny.

CHOCOLATE DÉCOR

Ingrеdients

Tempered dark chocolate Valrhona Caraïbe 66% 150 g

1 Temper the chocolate. Spread a thin layer of it out on a table using an offset spatula. Wait until
the chocolate starts to set.

2 Then, using a metal scraper, scrape up the chocolate to create curls.

3 Once ready, leave the curls to crystalize at room temperature for at least 30 minutes.

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 TRIANGULAR TARTLETS WITH CHOCOLATE SAUCE
for 12 triangle-shaped tartlets

DECORATING THE TARTLETS

Ingredients

Assembled tartlets
Chocolate décor
Stabilized vanilla Chantilly cream
Cocoa powder Sufficient quantity

1 Place vanilla Chantilly cream into the bowl of a stand mixer and whip on medium speed until the
texture is light, airy and stable.

2 Transfer the Chantilly cream into a piping bag, fitted with a round piping tip d=8 mm.

3 Pipe the chantilly decoration onto the top of the tartlets.

4 Dust the tartlets with cocoa powder.

5 Decorate the tartlets with chocolate décor.

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Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva