KAE SHIBATA
HEAD CHOCOLATIER AND FOUNDER OF CARTOGRAFIE
“Kae’s previous experience includes one the best kitchens in the world – for 6 years Kae was Pastry Chef at The Ritz, this role gave her the incredibly high standards that are evident in everything Cartografie does. Alongside this – Kae and her team source everything they use in the most sustainable way possible, working with highly sought after producers, she constantly tastes and tests her chocolate creations to ensure they have an exceptional flavour profile. Each piece is a labour of love.”
CAKE INGREDIENTS
- Buckwheat flour 170 grams
- Ground almonds 60 grams
- Salted butter (cold) 110 grams
- Icing sugar 50 grams
- Egg yolks 2 (40 grams)
INFUSION INGREDENTS
- Cold water 220 ml
- Loose oolong tea 4 grams
GANACHE INGREDIENTS
- Chuao chocolate 300 grams
- Oolong infusion 100 grams
- Golden raspberry puree 35 grams
- Glucose 65 grams
- Light brown sugar 30 grams
- Flavourless oil (e.g. grapeseed oil) 65 grams
BUCKWHEAT PASTRY (RECOMMENDED TART SIZE: 13CM X 25CM FRAME)
METHOD:
- Chop your butter into cubes and place in a mixer with the icing sugar. Beat the mixture until it reaches a smooth texture.
- Add one egg yolk, beat to incorporate, and add the second yolk. Scrape down the sides of the bowl to ensure all the mixture is full incorporated.
- Add the ground almonds, beat until fully incorporated.
- Add the buckwheat flour, beat until fully incorporated.
- Roll the pastry between 2 sheets of parchment paper until 0.5cm thick, to the shape of your tart mould. Place in the fridge to set for 2 hours.
- To bake, place your pastry on a flat tray and remove the top layer of parchment paper. Place in a pre-heated oven at 170 °C for approximately 10 minutes and remove from the oven, press the tart mould into the pastry and place back in the oven for a further 3-5 minutes until light golden.
- Allow to fully cool before pouring the ganache.
24-HOUR COLD OOLONG INFUSION
METHOD:
- Put the loose tea into the cold water and allow to infuse in the fridge for 24 hours.
- After 24 hours, strain the loose tea by using a fine sieve.
OOLONG INFUSED CHUAO GANACHE
METHOD:
- Melt the Chuao chocolate in a bain-marie.
- Gently heat the oolong infusion, golden raspberry puree, glucose and light brown sugar in a small pan until the sugars have dissolved.
- Remove the Chuao chocolate from the bain-marie. Using a rubber spatula, emulsify the liquid to the chocolate by adding one third of the liquid into the chocolate at a time, and mixing gently and constantly until fully incorporated.
- Slowly pour the oil into the ganache whilst constantly mixing. Once all the oil has been added, blitz the ganache using a hand blender to remove any bubbles, and to emulsify fully.
- Gently pour the ganache onto the baked buckwheat pastry base. Tap the train gently on a padded surface to level the ganache and remove any bubbles. Set aside and allow to set at room temperature.
GARNISH SUGGESTIONS:
Using a piping bag, draw random straight lines. Decorate the tart by placing some fresh golden raspberries, puffed buckwheat and sea salt crystals at random.
