Vanilla Blackcurrant Heart Tart

Preparation

1. 1

   To make the whipped vanilla ganache, heat 710 g cream with split and scraped vanilla pods and bring to a boil. Let infuse for 15 minutes, then strain through a chinois and bring back to a boil.

2. 2

   Pour over 300 g white chocolate, wait 2 minutes, then mix and emulsify well with a whisk. Add 67 g gelatin mass, then 710 g cream, blend, and set aside at 4 °C overnight.

3. 3

   The next day, whip the vanilla ganache with a whisk until just suitable for piping and use immediately.

4. 4

   To make the whipped blackcurrant ganache, bring 250 g cream to a boil. Mix egg yolks with 54 g sugar, then cook anglaise-style at 82 °C.

5. 5

   Pour over 36 g gelatin mass and 414 g blackcurrant purée, blend, add mascarpone, then blend again. Let cool for 12 hours at 4 °C.

6. 6

   Whip the blackcurrant ganache with a whisk until a soft texture suitable for piping is obtained.

7. 7

   To make the blackcurrant confit, bring 600 g blackcurrant purée to a boil, add the mixture of 60 g sugar, 10 g agar-agar, and xanthan gum, mix well with 300 g blackcurrants, and blend. Let cool overnight, then blend again before use.

8. 8

   To assemble, fill the tart base with a layer of blackcurrant confit and cover with whipped blackcurrant ganache, smoothing with a palette knife.

9. 9

   Pipe alternately the remaining creams using plain and fluted nozzles.

10. 10

    Finish by placing drops of confit in the hollows of ganache made with a melon baller, then add fresh blackcurrants.