Valrhona Guanaja Ganache Tartlet...Valrhona Guanaja Ganache Tartlet with Black Sesame Praliné and Yuzu Gel

A sophisticated modern entremet contrasting intense 70% bittersweet dark chocolate with roasted, nutty black sesame, bright citrus yuzu fluid gel, and an ethereal genmaicha lace tuile.

Ingredients

Cooking Instructions

1. 01

   Prepare the pâte sablée: Rub 75g cold cubed butter into the flour, almond flour, powdered sugar, and a pinch of salt until a sandy texture forms. Bind with the egg yolk, gently press into a disc, wrap in cling film, and chill for 45 minutes.

2. 02

   Preheat oven to 170°C (340°F). Roll out pastry to 2mm thickness, line four 8cm perforated tart rings, dock the bases with a fork, and freeze for 15 minutes. Blind bake with parchment and pie weights for 15 minutes, remove weights, and bake an additional 6 minutes until golden and crisp.

3. 03

   Make the black sesame praliné: In a dry saucepan, caramelize the granulated sugar to a deep amber caramel. Pour onto a silicone mat to cool completely. Process the hardened caramel and toasted black sesame seeds in a high-speed blender until a smooth, oily, glossy paste forms.

4. 04

   Create the yuzu fluid gel: Combine yuzu juice, 30ml water, 20g sugar, and agar-agar in a small saucepan. Bring to a rolling boil for 1 minute while whisking continuously. Pour into a shallow tray and refrigerate until fully set into a brittle gel. Transfer to a blender and blitz on high until glossy, smooth, and shear-thinned; transfer to a fine piping bag.

5. 05

   Form the chocolate ganache: Bring the heavy cream and glucose syrup to a gentle simmer. Pour over the chopped Guanaja chocolate in three additions, emulsifying with a silicone spatula from the center outward to create a glossy emulsion. Blend with an immersion blender at 40°C, adding 45g butter cube-by-cube without incorporating air.

6. 06

   Bake the genmaicha tuile: Whisk together 20g melted butter, 20g water, 5g flour, and ground genmaicha tea. Spoon nickel-sized drops into a dry non-stick skillet over medium-low heat; cook until bubbles dissipate and a crisp, lacy structure forms. Drain on paper towels.

7. 07

   Assemble: Spread a 3mm layer of black sesame praliné across the base of each baked tartlet shell. Pour warm chocolate ganache level to the rim and tap gently to remove bubbles; let set at room temperature for 2 hours.

8. 08

   Plate: Garnish the set ganache surface with three precisely piped droplets of yuzu fluid gel, balance a delicate genmaicha tuile upright, and finish with a discreet cluster of Maldon smoked sea salt flakes.