(This recipe appeared in the Fall 2022 issue of Pastry Arts Magazine)
I have been thinking of creating a dessert with carrot, orange and ginger for a while now. Because this final creation is vegan, it took me quite a few trials to get it where I wanted it to be. Considering the constraints of a vegan recipe, I got stuck along the way with various issues. When this happens, it can be frustrating, but the experience helps us learn more about our ingredients, and will help with future recipe development. The beginning of this creation came from the carrot cake, and the fact that I was able to make it vegan. Considering that ginger and walnut is in my recipe, this helped me branch out to find other flavors that complemented this product. The nuts in the recipe can be replaced with pecans or even hazelnuts for a different dynamic.
Yield: 16 tarts
- 215 g margarine
- 65 g walnut powder
- 155 g confectioners’ sugar
- 414 g all-purpose flour
- 3.6 g salt
- 55 g water
- Cocoa butter, as needed
- Mix the margarine with the walnut powder, confectioners’ sugar, flour and salt to form a sandy texture. Add the water and form a dough. Roll out to 2 mm thick between two sheets of baking paper.
- Cut out eighteen 3.15ʺ (8 cm) diameter discs with a dough cutter and eighteen 3.15ʺ (8 cm) discs with 1.75ʺ(4.5 cm) cut out of the center. Bake at 300˚F (150°C) for 30 minutes. As soon as they come out of the oven, brush with cocoa butter before leaving to cool for assembly.
- 250 g all-purpose flour
- 190 g superfine granulated sugar
- 7 g baking powder
- 6 g baking soda
- 2 g potato protein (Louis François)
- 4 g salt
- 2 g ground ginger
- 2 g ground cinnamon
- 220 g grated carrot
- 133 g water
- 45 g grapeseed oil
- 35 g chopped walnuts
- Mix flour, sugar, baking powder, baking soda, potato protein, salt, and spices with grated carrot. Add water and oil before finishing with chopped walnuts.
- Spread 450 g into 8.6ʺ x 8.6ʺ (22 x 22 cm) baking frames and bake at 356˚F (180°C) for approximately 12-15 minutes. Cool before cutting 2ʺ (5 cm) diameter discs for the assembly.
- 264 g orange purée, divided
- 7.7 g pectin 325NH95
- 49 g superfine granulated sugar, divided
- 21 g coconut oil
- 0.2 g xanthan gum
- 7 g ginger juice
- 1.1 g pea protein
- 35 g superfine granulated sugar
- Heat 208 g of the puree to 122˚F (50°C) and add pectin mixed with 14 g of the sugar. Blend before heating to 185˚F (85°C). Pour onto coconut oil and emulsify with hand blender. Blend remaining 56 g puree with xanthan gum, ginger juice, pea protein and remaining 35 g sugar and whip to form a creamy meringue.
- Pour base, which has been cooled to 113-122˚F (45-50°C), into whipped meringue.
- Fill Pavoni PX3200 molds with mousse, then place a disc of carrot sponge on top. Blast freeze for finishing.
- 324 g carrot juice
- Vanilla pearls, as needed
- 28 g inulin
- 40 g superfine granulated sugar
- 0.2 g calcium lactate
- 6 g pectin 325NH95
- Heat carrot juice to 122˚F (50°C) before adding remaining ingredients. Blend and heat to 185˚F (85°C).
Whipped Orange Coulis
- 293 g orange purée
- 48 g inulin
- 48 g superfine granulated sugar
- 8.8 g pectin 325NH95
- 1.6 g pea protein
- Heat puree to 122˚F (50°C) before adding remaining ingredients. Blend and heat to 185˚F (85°C). Pour into container and refrigerate to set.
- Whip to form a nice and light, pipeable texture for finishing.
- Gold leaf
- Unmold Orange Mousse disc and place onto a shortbread disc. Pipe Orange Coulis around the edge with a small rose tip. Place shortbread ring on top and pour melted carrot coulis in center to finish. Garnish with a piece of gold leaf.
About Richard Hakwe
Chef Richard Hawke is a gluten-free guru whose pastry quest is constantly evolving. His current research has him focused on lactose-free and various vegan products. Find more information at richardhawkepastry.com or on Instagram at @richardhawkepastry.
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