Sunflower & chocolate tart! Ft. Matt Adlard

It's the seconds video with Matt Adlard and we're going to make a beautiful sunflower tart! It's a sunflower praline with a dark chocolate mousse, a praline ganache, a chocolate brownie, a coffee creme and a sunflower tuille.

The sunflower praline

250 grams	sugar
100 grams	water
250 grams	sunflower seeds

First we’ll need to husk the sunflowers. Start by removing the top layer. This should come of very easily. Then peel the sunflower seeds of. Then open up the seed and remove the husk. You have machines for this, but you can also do it by hand. And yes this took a long time. Once that's done you need to make the caramel. First mix the sugar and the water in a saucepan and caramelize it on a medium heat till it has a light brown color.

When the caramel is golden add 250 grams of the sunflower seeds and continue heating and mixing till the whole thing is golden brown and caramelized. Then transfer it on a silicon sheet and let it cool down completely. When it has cooled down completely transfer it into a wet grinder and grind it into a beautiful smooth praline. You can also do this is a food processor, it’s going to be a lot faster, but you need a pretty powerful one and it’s not going to be a smooth. Once it’s smooth take the praline out of the grinder and set 100 grams aside for later. The remaining praline you can pour into a big round metal ring and then let it set in your freezer.

The chocolate crumble layer

50 grams	almond powder
40 grams	flour
50 grams	sugar
50 grams	butter
1 gram	flaky salt
20 grams	melted dark chocolate

Mix the almond powder with the flour, the sugar, the butter, the flaky salt and the melted dark chocolate. Knead this into a nice dough. Then spread it on a tray that’s lined with a silicon sheet. Bake it at 150 degrees Celsius for around 20 to 25 minutes. Stir it every 5 minutes so you end up with a beautiful crumble. Once that’s done and still hot transfer it into a bowl and add 90 grams of dark chocolate. Mix it well it all the chocolate is melted. Then transfer it onto a silicon sheet and put another sheet on top. Roll it into a thin sheet with a rolling pin and then let it set in your freezer.

The chocolate mousse

1 leaf or 1.6 grams	gelatin
100 grams	milk
25 grams	cream
15 grams	sugar
25 grams	egg yolk
125 grams	dark chocolate
200 grams	cream

First soak the gelatin in cold water. Meanwhile mix the milk with the 25 grams of cream, the sugar and the egg yolk. Now while stirring heat this up till it’s 85 degrees Celsius and it has thickened. Then dissolve your gelatin. Now also add the dark chocolate and let it cool down out of the fridge. Then pour 200 grams of cream into a bowl and beat it till it’s at yoghurt thickness. After that add the chocolate ganache that’s at room temperature and fold everything together. Then transfer it into your desired mold. Now place the frozen praline in the middle. Then take the frozen chocolate crumble and cut it with a big round cutter. Place it on top of the mousse and praline and then necessary level it with a big pallet knife. Then let it set in your freezer.

The coffee creme

2 leaves or 3.3 grams	gelatin
100 grams	cream
130 grams	espresso
40 grams	egg yolk
30 grams	sugar
10 grams	corn starch

First dissolve the gelatin in cold water. Meanwhile mix the cream with the espresso, the egg yolk, the sugar and the corn starch. Now mix it well and while stirring heat it up till it has reached the desired thickness. Once that's done dissolve the gelatin. Then transfer it into a piping bag and fill your mold. Be sure to really fill all the corners well. To be safe just tap the tray a couple of times and then let it set in your freezer.

The chocolate brownie

140 grams	butter
140 grams	dark chocolate
2	eggs
140 grams	sugar
2	salt
90 grams	flour
1 gram	baking soda

Transfer the butter into a saucepan and melt it on a low heat. Once it’s melted add the dark chocolate and mix this. Then transfer the eggs into a bowl and also add the sugar and the salt. Now beat this till it’s fluffy and stiff peaks start to form. Then add the butter and chocolate mixture and mix it for another 10 seconds. Now sieve the flour into the mixing bowl together with the baking soda. Gently fold this together, you want to keep as much air as possible. Once you have a beautiful brownie mix pour it on a tray that's lined with a silicon sheet and evenly spread it. Now bake it at 160 degrees Celsius for around 14 minutes. Then let it cool down and then cut it with a big round cutter.

The praline ganache

1 leaf or 1.6 grams	gelatin
100 grams	sunflower praline
150 grams	cream
100 grams	dark chocolate
3 grams	flaky salt

First soak the gelatin in cold water. Meanwhile heat up the sunflower praline with the cream. Then dissolve the gelatin. Then add the dark chocolate and blend it till emulsified. Once that's done add the flaky salt and stir it through so the flaky salt keeps it texture. Now pour it in the desired mold and just like with the other two molds be sure to really fill all the corners. Then place the brownie in the middle and give it a little push. Now fill the mold completely with the ganache. Then let it set in your freezer for at least 6 hours.

The sunflower tuille

50 grams	egg white
30 grams	sunflower seeds
30 grams	butter
20 grams	icing sugar
30 grams	flour
	Blanc coloring powder

Mix the egg white with the sunflower seeds and the butter. Blend this till smooth. Then add the icing sugar, the flour and a touch a black coloring powder. Blend this for another minute. Now spread it on a tulle mold and then bake them at 150 degrees Celsius for around 16 minutes. Then keep them dry and covered for later.

The chocolate brush

200 grams	Cacao butter
200 grams	White chocolate
2 grams	Yellow fat soluble

Melt the cacao butter on a low heat. Once it's melted add the white chocolate and blend it till emulsified.

Then add the yellow fat soluble coloring powder and mix it once more. Now pour it into your brush machine.

Then gently remove all the layers from the molds and put all the layers on top of each other. Now brush it with a nice layer of the chocolate brush and then transfer it onto a plate. Let it defrost and then place the sunflower tuille in the middle.