Red Fruit Opera Tart with thermomix

Preparation of Red Fruit Opera Tart with thermomix

BISCUIT

1. Butterfly in blades, eggs, sugar and almond flour to the glass,
2. 8 minutes / speed 3″5
3. Transfer to a bowl and add the flour passed through a sieve or strainer. We gently integrate from top to bottom.
4. We wash and dry the glass extremely. Place butterfly, add the egg whites and a pinch of salt, mount,
5. 5 minutes / speed 3″5
6. We are incorporating them into the previous mass, little by little and with enveloping movements.
7. Line the tray with baking paper Turn the dough over and distribute well, bake (preheated oven to 180°C / heat up and down, about 12 min. )
8. Turn off and turn over on a rack and carefully remove the paper, let cool. Then, with the same mold, 17/18 cm, we will make 3 plates, one of them will go in two halves

MASHED POTATOES

1. Add the 300-gram bag of red fruits (previously defrosted), and the tablespoon of lemon juice,
2. 4 minutes / 80°C / speed 2
3. Strain into a bowl (remember that we will need about 30 grams for the syrup, 55 grams for the ganache and 160 grams for the jam)

SYRUP

1. All the ingredients in a glass
2. 3 minutes / 80°C / speed 2

BUTTER CREAM

1. Butterfly in blades, we add the yolks.
2. In a saucepan, put the water and sugar, bring to a boil over low heat, up to 120° (use a culinary thermometer), when the temperature reaches 110°C /
3. We begin to beat the yolks at speed 3″5,
4. when the syrup reaches 120°C / turn off and add the syrup in the form of a thread and very slowly,
5. non-stop beating at speed 3″5
6. We continue beating for a few minutes until when we touch the glass we notice it cold, at that moment we will add the butter in cubes by the vowel, we beat 2 min.

RED FRUIT GANACHE

1. Purée, sugar and cream in a glass,
2. 4 minutes / 40°C / speed 2
3. we pour the split chocolate,
4. 1 minute / speed 2
5. we let the temperature drop to 35°; and add the diced butter,
6. 40 seconds / speed 3’5

JAM

1. We put to hydrate the gelatin in cold water
2. We heat the puree together with the sugar. Drain the gelatin and add it. We remove. we booked

GLAZED

1. We bring the sugar, water and glucose syrup to the fire, which reaches 103°C / turn off.
2. Let cool, add the drained gelatin (previously hydrated in cold water), then the condensed milk and the melted chocolate, stir and add the coloring. we booked

MOUNTING

1. Cake sheet, syrup, add a layer of buttercream, smooth and place in the fridge for a few minutes to harden a bit. Remove from the fridge and add a layer of jam, place another cake sheet (this time the two halves), syrup, spread a layer of ganache, place the last cake sheet, syrup, spread a layer of buttercream, smooth and refrigerate for a few hours.
2. Then, we pour the glaze, and we have been in the fridge for about 2/3 hours
3. After that time, we unmold and finish decorating to taste
4. THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION