Smoked Valrhona Ganache Tartlet...Smoked Valrhona Ganache Tartlet with Yuzu Fluid Gel and Bergamot Air

A sophisticated fine-dining dessert balancing rich smoked dark chocolate, bright yuzu acidity, toasted buckwheat texture, and an aromatic bergamot foam.

Ingredients

Cooking Instructions

1. 01

   Prepare the buckwheat pastry dough by pulsing buckwheat flour, powdered sugar, and cold butter in a food processor until breadcrumb texture forms. Add egg yolk and pulse until dough comes together. Wrap and chill for 30 minutes.

2. 02

   Roll pastry to 3mm thickness and line four 8cm tart rings. Blind bake at 175°C (350°F) for 12 minutes, then remove weights and bake for another 5 minutes until crisp and golden. Cool completely.

3. 03

   Heat heavy cream to a simmer. Infuse with cold smoke using a smoking gun for 3 minutes. Pour warm cream over chopped dark chocolate, let sit for 1 minute, then whisk smooth from the center outward. Pour ganache into cooled tart shells and chill until set.

4. 04

   For the yuzu fluid gel, combine yuzu juice, 50ml water, sugar, and agar-agar in a saucepan. Bring to a boil for 1 minute while whisking continuously. Pour into a shallow tray and chill until completely firm.

5. 05

   Transfer set yuzu gel to a high-speed blender and blend on high until completely smooth and fluid. Transfer to a piping bag.

6. 06

   Combine room temperature bergamot tea and soy lecithin in a wide container. Use an immersion blender half-submerged at the surface to aerate and produce a light, stable foam.

7. 07

   Plate by placing a tartlet offset on a chilled plate. Pipe delicate dots of yuzu gel on top and around the plate. Spoon bergamot air over the side of the tartlet, and garnish with delicate fragments of edible gold leaf.