"Dark knight" Cassis mousse tart cake

 [Material]

Tarts and chocolates - 5 7 cm tart rings Unsalted butter: 75g A - Almond Powder: 25g A - Powdered sugar: 50g A - Salt: 1g A - Cocoa powder: 10g Whole egg: 30g Flour: 120g [ Almond Grassage ] A - Pataglasse: 150g A - Sweet Chocolate 64%: 60g Almond Dice: 75g Thick white sesame oil: 15g . [ Almond cream ] Unsalted butter: 80g Powdered sugar: 40g Whole egg: 70g Almond powder: 80g Cake flour: 20g Granulated sugar: 40g Dark cherries: a good amount [ Cassis sauce ] Cassis Purée: 100g Lemon juice: 6g Granulated sugar: 15g Sheet gelatin: 2g Kirsch: 3g [ Cassis mousse ] A - Cassis Purée: 160g A - Powdered sugar: 20g Sheet gelatin: 8g 38% whipped cream: 190g [ Italian Meringue ] Egg whites: 38g Granulated sugar: 56g Water: 12g [ Grasseur de chocolat (for mousse) ] Water: 90g 35% fresh cream: 100g Granulated sugar: 150g Cocoa powder: 60g Plate Gelatin: 9g

This time, I'm going to make an elaborate combination of tart and mousse. First, make the almond cream, which will be the filling for the tart. Soften and knead the butter in a microwave or other device. Beat and measure the whole eggs. It can be separated. Wrap in plastic wrap and place in the refrigerator for about 3 hours. Sift the flour together twice. Mix the flour thoroughly.Then add the beaten whole eggs in several batches. Sift the flour and add it in several times. Wrap it in plastic wrap in a powdery state so as not to knead it too much. Let it sit in the fridge for about 3 hours. Roll out the dough to a thickness of 3 mm. I used a 7cm tart ring. This time I baked it without a tart stone. The fabric puffed up a bit, but it was acceptable. Unwrap the almond cream and squeeze it into the tart. I also added a dark cherry. Cut into quarters and absorb the water and place in the dough. Change the temperature and bake in the oven again. It's a good way to say "this is complete. You put it around the tart.Make an almond dice glassage. Always roast the almond dice.I use 32 equal portions. Melt the coating chocolate and sweet chocolate.Add the thick white sesame oil. Roasted almond dice areYou can adjust it as you go in. Adjust the temperature to about 30°C and dip in the tart. Blanch the plate gelatin in cold water. Warm up the gelatin in a hot water bath to dissolve the gelatin. Put it in the freezer and freeze it. Blanch the plate gelatin in cold water. Make the Italian meringue. Beat the egg whites a little first. Raise the temperature to about 118 degrees Celsius. Mix a little at a time into the meringue. This time, I blended the whipped cream. Whip a little whipped cream beforehand as well. Once the cassis puree comes to a boil, turn off the heat. Add the gelatin and dissolve it thoroughly. Whip the whipped cream thoroughly and mix it in again.The one in this video was soft. We also add Italian meringue. Squeeze into a silicone mold that fits.I used a 6cm one here. Add frozen blackcurrant sauce.The sauce should have been 3cm in size because it's not the right size. Freeze this blackcurrant mousse. Make a mousse glaze. I made a brown glaze. When the cream comes to a boil, stir in the flour. Let it cool to about 28°C and pour it over the top. Place on top of the tart and defrost in the refrigerator for about 2 hours and you're done. I made decorations out of candy. This will melt if you leave it in the room.Use it as soon as it hardens. Finished! Just do it. Adding cacao, Sprinkle ∴∵ゞ(´ω`*) Sprinkle sprinkle sprinkle sprinkle sprinkle sprinkle sprinkle sprinkle sprinkle sprinkle sprinkle sprinkle,,, Sprinkle~ Nice cacao!∴∵ゞ(´ω`*)♪ The cross section looks like this. Bon Appetit. Good! The bitter chocolate and the tartness of the blackcurrant were a perfect match. The candy is surprisingly good too. The tart is crispy and independent and delicious.There are additional layers of flavor. I should have made the top glassage red...? May the force of cocoa be with you. I had some extra almond cream.I baked them with chocolate chips. Judge by the browning. It was nice and moist. The chocolate chips were a nice touch and delicious.