Reso Tart Case Recipe Booklet

CONTENTS PAGE

BLOOD ORANGE & THYME

WHITE CHOCOLATE & BASIL

COCOA CINNAMON CLUSTER

GRIOTTINE TART

FEIJOA FRANGIPAN & APPLE

SEABUCKTHORNE & APRICOT

DEEP BLUE

ARABIAN NIGHT

CALLEBAUT GANACHE

CREME BRULEE

MANGO & KASHMIR CAKE

PEAR FURSTEN

TONKA & SEABUCKTHORNE

MR CARAMEL

THE NUT CRACKER

PASSIONFRUIT VANILLA

CARIBBEAN SUN

Reso Products

BLOOD ORANGE & THYME

MAKES 30 PCS APPROX.

INGREDIENTS

CREMEUX

100g Blood Orange Puree

200g Cream

75g Egg Yolk

70g Sugar

10g Fresh Thyme

1 Orange Zest

75g Callebaut 811

75g Callebaut 823

HAZELNUT BUTTERCREAM

200g Soft Butter

75g Hazelnut Praline

Orange Zest

METHOD

Bring puree, thyme, zest and cream to boil. Mix sugar and yolk. Temper in some of the cream mix with the yolk, stir smooth.

Mix in all of the cream mix gradually into the yolk mix. Bring back to the stove and whisk until it heats up to 83 degrees (do a ribbon test or a plate test to see if it thickened). Strain the mixture over the chocolate and leave to temper. Mix it smooth and pipe into tarts.

Leave to set in fridge (or freezer if you are doing prep for later date)

To make the Hazelnut butter cream, whisk up butter, hazelnut praline and orange zest. Pipe on top of the tart.

Cut the piping bag as a point if you don’t have a leaf nozzle.

55mm Tart Cocoa Rectangle

WHITE CHOCOLATE AND BASIL

MAKES 30 PCS APPROX.

INGREDIENTS

VANILLA & BASIL GANACHE

190g Cream

1/2 Vanilla Pod

10 Leaves of basil

400g Callebaut W2

25g Butter

STRAWBERRY JELLY

200g Strawberry Puree

60g Sugar

60g Water

2g Pectin

2 Gelatin Leaves

CHANTILLY

175g Cream

Vanilla Paste

Icing Sugar

55mm Tart Sweet Rectangle

METHOD

Pour the cream into a pot. Add the basil leaves. Split and scrape out the vanilla bean. Add the vanilla bean contents and the pod to the cream.

Bring to a boil and pour over the chocolate. Stir until smooth and add in the room tempered butter. Remove the bean and blitz the mixture until smooth. Strain and pipe into tarts (should be a couple of mm below the top. Leave to set.

To make the strawberry jelly, mix half the sugar with the pectin. Hydrate the gelatine in cold water. Boil the puree, water and remaining sugar. Whisk in the pectin sugar mixture. Cook for a minute and remove from the stove.

Pick up the gelatine leaves from the water and add to the mix. Stir and strain into a tray so it cools quicker. When cooled down, top up the tarts with the strawberry jelly mix and leave to set in the fridge.

For the Chantilly, whisk cream with a touch of sugar and vanilla. Soft enough to pipe. Decorate the tarts with chantilly, white crispearls, basil and a dobla daisy.

COCOA CINNAMON CLUSTER

MAKES 30 PCS APPROX.

INGREDIENTS

METHOD

CREMEUX

150g Milk

150g Cream

75g Yolk

70g Sugar

1 Cinnamon Quill

75g Callebaut 811

75g Callebaut 823

CINNAMON CLUSTERS

75G Callebaut 811

75g Callebaut 823

150g Feuilletine

75g Hazelnut Praline

8g Cinnamon Powder

55mm Tart Cocoa Rectangle

To make the Cremeux, bring milk, cinnamon and cream to a boil. Mix sugar and yolk. Temper in some of the milk mix with the yolk, stir until smooth.

Mix in all of the milk mix gradually into the yolk mix. Bring back to the stove and which until it heats up to 83 degrees (do a ribbon test or plate test to see if it thickened)

Pour the anglaise over the chocolate and leave to temper. Remove the cinnamon quill and mix smooth. Strain and pipe into the tart cases leave to set in the fridge (or freezer if doing prep for later).

For the cinnamon clusters, melt the chocolate then fold in the praline, cinnamon and feuilletine. Make sure all is coated then place a pile on each tart case.

Dust with cocoa powder or spray with chocolate spray for better effect.

GRIOTTINE TART

MAKES 25 PCS APPROX.

INGREDIENTS

KIRSCH GANACHE

90g Cream

35g Glucose

160g Callebaut 811

160g Callebaut 823

60g Butter

60g Kirsch

QUICK BUTTERCREAM

200g Soft Butter

45g Icing Sugar

25g Kirsch

2g Vanilla Paste

EXTRAS:

Griottines

55mm Tart Sweet Rectangle

METHOD

To make the kirsch ganache, Boil the cream and glucose. Pour over the chocolate callets and leave to temper for a minute. Blitz in cubes of butter.

Once combined add in the kirsch. (if you wish to remove the alcohol add it to the boiling cream)

Pipe the ganache into the tart cases.

To make the buttercream mix together the butter, icing sugar, kirsch and vanilla paste. Pipe the ganache onto the tart cases.

Decorate with Griottines and gold leaf.

FEIJOA FRANGIPAN WITH APPLE

MAKES 40 PCS APPROX.

INGREDIENTS

ALMOND FILLING

100g Butter

140g icing Sugar

150g Ground Almond

220g Feijoa

80g Egg

4g Cinnamon

20g Flour

x4 Diced and peeled Apples

CINNAMON BAVAROISE

330g Milk

75g Sugar

75g Yolk

0.5 piece Vanilla pod

1 Cinnamon Quill

300g Whipped Cream

7g Gelatin Leaf

EXTRAS:

Brover Mini Apples

METHOD

To make the Almond filling combine the icing sugar, ground almonds and butter in a mixer. Add in the eggs and flour slowly.

Add in the feijoa flesh slowly and make sure there are no lumps. Use a blender if needed.

Pipe Into tart cases and cut thin slices of peeled apple. Use a cutter to make them round. Push down the off cuts into the tart and cover the top with the slices. Bake 10-15 min until set.

To make the cinnamon bavaroise, soak the gelatin leaf in water. Boil up milk, half the sugar and spices. Leave to infuse then mix in the yolk and remainder of the sugar.

Bring milk back to boil and temper in the yolks, bring up to 83c so it thickens. Melt in the gelatine leafs and sieve out the mix into a clean bowl (onto a tray if you wish to cool it down faster).

Whip the cream and fold together once the anglaise reached below 35c. Pipe into silicone moulds and freeze.

De mould and place on top of tart. Optional: Spray with white chocolate or dip in white chocolate mirror glaze.

SEA BUCKTHORN & APRICOT

MAKES 40 PCS APPROX.

INGREDIENTS

CURD

100g Boiron Sea Buckthorne Puree

50g Boiron Apricot Puree

110g Sugar

180g Eggs (3 Eggs)

50g Creme Fraiche

80g Butter

ALMOND CREMEAUX

175g Milk

50g Cream

60g Yolk

60g Sugar

75g Callebaut Almond Praline

125g Callebaut 823

125g Callebaut 811

EXTRAS:

Dobla Chocolate Decorations

METHOD

To make the curd, bring water to a boil in a pot, set heat on low simmer. Place a bowl on top of the pot. Add the sugar, sea buckthorn puree, apricot puree and eggs into the bowl. Stir while heating up.

Keep stirring until it reaches 83 degrees. When it thickens remove from the heat. Add cubes of the butter into the mix and leave it to melt for a minute. Stir until smooth. Add in the crème fraiche and strain.

Pour into tart cases.

Place in the fridge to set or in the freezer if storing or doing prep work for a later date.

To make the Almond Cremeux, heat up the sugar, cream and milk. Temper in the yolks and bring it up to 83 degrees. Strain over the chocolate and leave to temper. Stir until smooth then mix in the Almond Praline.

Leave to set for a few hours in the fridge so you can shape a rocher or a quenelle.

Decorate with chocolate decorations or caramelised almonds.

DEEP BLUE

MAKES 40 PCS APPROX.

INGREDIENTS

METHOD

ALMOND FILLING

100g Butter

140g icing Sugar

150g Ground Almond

80g Egg

20g Flour

220g Boiron Blueberry Puree

BLUEBERRY FILLING

15g Sugar

3g Pectin NH

0.5pce Gelatine Leaf

15g Lemon Juice

140g Boiron Blueberry Puree

15g Boiron Blueberry Puree

50mm Tart Sweet Round

Preheat the oven to 170 Degrees

To make the Almond filling, combine the icing sugar, ground almonds and butter in a mixer.

Add in the eggs and flour slowly.

Add the blueberry puree slowly and make sure there are no lumps. Use a blender if needed.

Pipe into tart cases and bake for 10-15 minuets until set.

Soak the gelatin leaf in water and put aside.

Mix the sugar and pectin, then mix it into the puree. Cook the mix so it thickens then add lemon juice.

Squeeze the water out of the gelatin and add it to the mix.

Pipe on top of the baked tart cases and leave in the fridge to set. Decorate with fresh blueberries and chocolate decorations.

ARABIAN NIGHT

MAKES 40 PCS APPROX.

INGREDIENTS

175g Milk

50g Cream

60g Yolk

60g Sugar

4g Coffee Beans crushed

2gr Cardamom Crushed

50g Crème Fraiche

125g Callebaut 823 Milk Chocolate

125g Callebaut 811 56%

METHOD

Lightly roast coffee beans and cardamom in a pan (optional). Heat up milk, cream and sugar with coffee and cardamom, leave to infuse for 10-15min.

Mix yolk and sugar in a separate bowl. Reheat the milk mixture. Pour some of the milk into the yolk mixture, stir smooth. Pour remaining milk mixture in and mix.

Pour mix back into pot and heat up to 83 degrees while whisking or stirring continuously. You should see it thicken slightly, Note: you don’t want it to boil.

Add the crème fraiche and stir it smooth, this helps the mixture to cool down and stop cooking.

50mm Tart Sweet Round

Pour mixture into a sieve onto the chocolate callets, leave for a minute to temper. Blitz or stir smooth.

Pour into 50mm tart cases, and freeze if you wish to prepare for future. Refrigerate if you wish to serve directly.

Garnish with dark mirror glaze and decoration.

CALLEBAUT GANACHE

MAKES 30 PCS APPROX.

INGREDIENTS

METHOD

GOLDEN GANACHE

210g Cream

40g Glucose

425g Callebaut Gold

Bring cream and glucose to a boil. Pour over the chocolate. Leave for 2 minuets then blitz smooth

Strain and pipe into the tart cases. Leave to set.

Decorate with Gold Crumble and Gold Leaf.

Change up the recipe with a ganache using one of Callebaut’s other Chocolates.

W2 WHITE GANACHE

200g Cream

30g Glucose

450g Callebaut W2

1tsp Vanilla Pod Paste

RB1 RUBY GANACHE

200g Cream

60g Glucose

450g Callebaut Ruby

20g Butter

811 DARK GANACHE

300g Cream

30g Glucose

430g Callebaut 811

70g Butter

823 MILK GANACHE

300g Cream

30g Glucose

430g Callebaut 823

70g Butter

50mm Tart Sweet Round

CREME BRULE TART

MAKES 24 PCS APPROX.

INGREDIENTS

METHOD

MIXTURE

520g Cream

120g Milk

140g Sugar

160g Yolk

1 Vanilla Pod

EXTRA

Raw sugar for decoration

Preheat the oven to 110 degrees.

Pour the cream, milk and sugar into a pot. Scrape out all the seeds from the vanilla pod and add both seeds and the bean to the pot. Bring to a boil.

Leave to infuse for a minimum of 30 minutes.

Mix in the yolk and strain it. Pour into the tart (easiest to do this close to the oven or even in the oven to prevent spillage.

Bake for approx 20 minuets.

The tart centre should just wobble but not be liquid. Don’t over bake. Cool down in the fridge (keep wrapped until usage).

83mm Tart Sablee Sweet

For serving: Sprinkle with raw sugar and burn to a caramel top.

MANGO AND KASHMIR CAKE

MAKES 30 PCS APPROX.

INGREDIENTS

ZEPHYR WHIPPING GANACHE

200g Zephyr Caramel

85g Cream

50g Mango Puree

10g Glucose

300g Cream (Cooldown)

KASHMIR CAKE

115g Eggs

30g Glucose or Trimoline

65g Icing Sugar

10g Kashmir Marsala

110g Flour

4g Baking Powder

35g Milk

220g Butter

70mm Tart Sweet Round

METHOD

Bring the cream, mango puree and glucose to a boil. Pour over the zephyr caramel chocolate and stir until smooth.

Add the remainder of cold cream and blitz smooth. Place in the fridge for a minimum of 4 hours or overnight.

Whisk the egg, icing sugar, glucose and kashmir powder. Sieve flour and baking powder. Melt butter and mix in milk.

Take turns folding in dry ingredients and butter/ milk mix until smooth.

Pipe 20g into each 70mm tart case. Bake for 10-12 minutes. Leave to cool down (freeze if you are preparing).

Assembly:

Whisk the zephyr whipping ganache (don’t over whisk). Pipe on top of the tart with a preferred nozzle.

Decorate with dark crispearls coated in gold dust and freeze dried mango pieces.

PEAR FURSTEN

MAKES 28 PCS APPROX

INGREDIENTS

PAIN DE GENE

170g Almond Flour

160g Castor Sugar

180g Eggs

100g Butter

60g Flour

4g Baking Powder

1 Lemon Zest

4g Crushed Cardamon

EXTRAS

20g Pistachio Paste

14pce Brover Mini Pears

Apricot Glaze

70mm Tart Sweet Round

METHOD

Preheat the oven to 180 degrees.

Mix together sugar, butter, lemon zest and cardamon. Mix in the eggs gradually until combined.

Sieve baking powder and flour into the mix. Fold it together.

Pipe 25g into each 70mm tart case.

Mix 30g of filling with pistachio paste and pipe lines on top of the tart.

Cut pears in half and place 1 half in the middle of each tart case. Place in the oven and bake for 10-12 minuets.

Finish with an apricot glaze.

TONKA AND SEABUCKTHORNE

MAKES 20 PCS APPROX.

INGREDIENTS

CRUNCHY BASE

110g Callebaut 823

75g Feuilletine

110g Almond Praline

TONKA GANACHE

270g Cream

50g Glucose

35g Butter

7pce Tonka Bean

175g Callebaut 823

115 Callebaut 811

SEA BUCKTHORNE JELLY

300g Sea Buckthorne Puree

300g Sugar

20g Glucose

3g Vanilla Paste

8g Yellow Pectin

3g Tartaric Acid

10g Vodka

METHOD

Melt chocolate and fold in the praline and feuilletine. Place some in each base of the tarts.

Bring cream, sugar, glucose and crushed tonka beans to a boil. Leave to infuse (minimum 20 min). Bring back to a boil and pour over the chocolate. Blitz in the butter. Strain and pour approx 25g in each tart.

Mix some of the sugar with the pectin. Mix the vodka and tartaric acid. Bring the puree, sugar and glucose to a boil. Add the pectin sugar mixture while whisking to prevent lumps.

Cook until it reaches 104c. Whisk in the tartaric acid mix. Pour into moulds with desired shape. De mould once set and place on top of the tarts.

70mm Tart Sweet Square

MR CARAMEL

MAKES 40 PCS APPROX.

INGREDIENTS

SALTY CARAMEL

300g Sugar

40g Glucose

300g Cream

Pinch of Marlborough Sea Salt

CARAMEL FILLING

200g Salty Caramel

300g Cream

40g Dark Muscovado sugar or brown sugar

120g Yolks (6Yolks)

3g Vanilla paste Heilala

Pinch of Marlborough Sea Salt

CARAMEL BUTTERCREAM

200g Salty Caramel

150g Butter

50g Callebaut 811 Dark

METHOD

Place sugar and glucose into a small pan. Add a bit of water to make it easier for the sugar to melt. Bring it to a caramel stage. (Golden brown, not too light in colour since it will not taste much) Add the cream in and let cook until a caramel sauce texture. Set aside to cool

Save 200g for the filling, 200g for the butter cream and the rest for later.

For the filling, heat up cream , sugar , caramel, vanilla and salt until sugar dissolves. Mix in the yolks and set aside (this can be stored in the fridge for a couple of days).

Strain it into a new clean bowl. Pour into the tart cases. Bake them in the oven for approx 20-25min (this depends on your oven so keep an eye on them). If you carefully tap the tray you will see the filling move, if they are done the filling will be set and shake more like a jelly.

Take them out to cool down. Place in the fridge to set (or freezer for storage).

For the buttercream, Whisk butter until fluffy. Melt the chocolate. Pour Chocolate and Salty Caramel in while mixing. Little by little so any lumps can dissolve. Place in a piping bag with nozzle. Pipe 5 dots on each tart. Pour a bit of salty caramel sauce in the centre of each one.

THE NUT CRACKER

MAKES 40 PCS APPROX.

INGREDIENTS

GANACHE FILLING

300g Cream

75g Butter

30g Glucose

200g Callebaut 823

90g Callebaut Hazelnut Praline

METHOD

Boil the cream, butter and glucose. Pour onto the chocolate and allow to temper. Mix until smooth and add hazelnut praline.

Pipe into tart cases and leave to set in fridge.

CARAMELIZED NUTS

160g Sugar

20g Glucose

100g Almonds

40g Hazelnuts

60g Macadamia or cashew

20g Coconut Flakes

Pinch of sea salt

Place nuts in a clean kitchen towel and smack them with a pan on top of a chopping board. Just rough, not fine.

Place the crushed up nuts and roast them lightly in a pan. Set aside. Mix sugar, glucose and a bit of water in a non-stick pan. Make a caramel of the sugar and add the warm nuts in.

If the nuts are cold, microwave them for a bit so they become warm. Coat the nuts in the caramel and once they are all done, empty them out on to baking paper. Sprinkle salt on them and separate from each other.

Place a pile on each tart.

Leave to cool storing, keep in airtight container.

PASSIONFRUIT VANILLA MERINGUE

MAKES 35 PCS APPROX.

INGREDIENTS

CURD

150g Boiron Passionfruit Puree

100g Sugar

240g Eggs (4 eggs)

150g Cold Butter

SWISS MERINGUE

(Make this on the day of serving to finish the tarts you prepared. Easy to apply on frozen tarts)

1tsp Vanilla Paste

200g Sugar

120g Egg White ( 2 egg whites)

METHOD

Bring some water to a boil in a pot, set heat on low to simmer. Place out a bowl that can sit on top of the pot. Mix sugar, passion fruit puree and eggs into a bowl and stir while heating it up. Keep stirring until it reaches 83 degrees. You will notice it will thicken and it might even get a bubble. This is the time to remove it from the heat.

Strain into a new clean bowl and add cubes of the cold butter into the mix. Leave for it to melt then stir smooth.

Pour into tart cases and place them in the freezer for storage or in the fridge if serving directly.

50mm Tart Sweet Round

For the meringue, bring some water to a boil in a pot, set on low to simmer. Place out a bowl that can sit on top of the pot. Mix sugar, egg white and vanilla into bowl and whisk on top of the pot.

Keep whisking until it reaches over 61 degrees. Strain it so you remove any cooked bits then whisk it by hand or machine.

Once reached fluffy soft peaks you should pipe it onto the top of tarts or, if you don’t have a piping bag use a spoon to create a dome shape then push the back of the spoon on it so it creates spikes. Blow torch lightly.

CARIBBEAN SUN

MAKES 40 PCS APPROX.

INGREDIENTS

FLAMED PINEAPPLE

100g Pineapple Fresh

20g Sugar

10g Malibu

FILLING

395g Condensed Milk Sweetened

230g Coconut Flakes

180g Eggs

4g Vanilla Paste

COCONUT PINEAPPLE CREME

260g Boiron Coconut Puree

140g Boiron Pineapple Puree

40g Sugar

1tsp Vanilla Paste

20g Corn Starch

80g Yolk (4 yolks)

METHOD

Preheat the oven to 170 degrees.

Cut pineapple in brunoise. Heat them up on a pan with sugar. Add the malibu and flambé them. Set aside to cool.

Mix together the filling ingredients and pipe into the tart cases. Place pieces of pineapple in each tart. Bake for approximately 8-10 minuets. When they are starting to get colour take them out to cool.

Heat up the coconut and pineapple puree in a pot. Mix sugar, yolks, corn starch and vanilla in a bowl.

Pour some of the warm puree into the egg mixture, stir smooth, add the rest of the puree mix. Pour all the mixture back in the pot and cook it while whisking so it does not burn.

Once thickened, pour it out in a tray to cool down. Cover with glad wrap to prevent skin forming and refrigerate until it reaches 4-6 degrees (approx 1 hour)

Either pipe into silicone mould and freeze it, de mould and glaze or whisk it soft and pipe on top of each tart. Decorate with pineapple pieces or Dobla chocolate decorations.

Reso’s Top Tips

• Spray or brush the inside of the tart cases with cocoa butter so they don’t get soft.

• Spray starfix glaze on fresh fruit tart cases to make them last longer. Use mirror glaze for delicate fruit since it is not as hot when applied.

• Brush with glaze or oil if you wish to have shiny tarts.

• Freeze tarts in an airtight container if you have too many.

• Bake empty tarts at 160 degrees until golden, this will improve flavour. This is also a good way to freshen up the tarts.

• Use different colours and shapes to make display more interesting.