Strawberry Tartlet with Crater & Comet


  • La Rose Noire Fruity Tart Shell – Strawberry
  • La Rose Noire Chocolate Universe – Crater
  • La Rose Noire Dark Chocolate Comet
  • Pistachio Ganache
  • Strawberry Compote
  • Strawberry Mousse
  • Pistachio Almond Sponge Cake
  • Red Glaze

Pistachio Ganache

Cream 35%100 gr
Glucose20 gr
Ivoire White Chocolate,35% cocoa125 gr
Pistachio Paste25 gr
Bring the cream and glucose to a boil. Gradually pour on the melted chocolate, stirring in the center with a rubber spatula to create a smooth and elastic core of emulsion. Add the pistachio paste and mix using a hand blender.

Strawberry Compote

Strawberry Puree129 gr
Frozen Strawberry51 gr
Inverted Sugar39 gr
Pectin NH3 gr
Sugar10 gr
Gelatine Sheet3 gr
Yuzu Juice3 gr
Heat the strawberry puree, frozen strawberry, and inverted sugar to 40°C. Add the mixed sugar and pectin. Bring the mixture to a boil and add the gelatine and yuzu juice.

Strawberry Mousse

Strawberry Puree140 gr
Raspberry Puree60 gr
Gelatine Sheet6 gr
Ivoire White Chocolate, 35% cocoa100 gr
Semi-Whipped Cream180 gr
Heat the puree to 40°C. Add the gelatine and mix. Pour the mixture into the melted chocolate (45°C). Mix using hand blender until smooth. Combine into the semi-whipped cream.

Pistachio Almond Sponge Cake

Icing Sugar147 gr
Almond Powder147 gr
Whole Egg74 gr
Egg Yolk79 gr
Egg White270 gr
Sugar99 gr
Cake Flour118 gr
Pistachio Paste99 gr
Mix the icing sugar, almond powder, whole egg, egg yolk and slowly add-in the pistachio paste. On a separate bowl, whisk the egg white and sugar until firm. Combine both mixture together carefully and mix until smooth. Finally, add the sifted flour, portion by portion, into the mixture. Bake on a silicone mat at 210°C for approximately 7 minutes.

Red Glaze

Sugar285 gr
Water72 gr
Glucose100 gr
Cream 35%310 gr
Skimmed Milk Powder72 gr
Gelatine Sheet10 gr
Neutral Glaze50 gr
Red Coloringq.s.
Cook water, sugar, and glucose to 110°C. On the side, heat the cream and skimmed milk powder. Pour hot syrup over the cream mixture and boil again. Cool down to 60°C and add gelatine, neutral glaze and red coloring. Blend and set aside at 4°C.