Ursula-Inspired Blackberry-Lime Tarts with Pop Rocks Crunch (Full Tutorial!) скачать в хорошем качестве

Ursula-Inspired Blackberry-Lime Tarts with Pop Rocks Crunch (Full Tutorial!)

Introducing a one-of-a-kind Sea Witch Blackberry-Lime Tart with Pop Rocks Crunch. Inspired by Ursula, these are dramatic in the best way. Inky chocolate-hazelnut pâte sucrée, a jammy blackberry-lime compote, soft-set luxurious blackberry mousse, and a hidden blue raspberry popping crunch that crackles when you bite into it. Finished with a molded swirl, velvet-spray gradient, and a hand-decorated 3D tentacle frame. This tutorial walks you through every recipe and component, plus decorating and final build. Personal-size. No sharing required. ✨ What’s inside this video 00:00 Intro 00:28 Chocolate-hazelnut pâte sucrée shells + frames 04:38 Blackberry-lime compote 06:24 Soft-set blackberry mousse 09:09 Pop Rocks crunch 10:35 Decorating the tentacle frame 13:16 Assembling the tarts 15:18 Final reveal + slice Products: https://amzn.to/4tQo5eU Templates: https://www.theinspired.network/ursul... Recipes (makes 4 tarts) CHOCOLATE-HAZELNUT PATE SUCREE Ingredients 10 g cornstarch 35 g Dutch-process cocoa powder 30 g hazelnut flour 200 AP flour 3 g sea salt 80 g granulated sugar 160 g unsalted butter 1 egg yolk Method 1. Sift together cornstarch, cocoa, hazelnut flour, AP flour, and salt. Set aside. 2. Combine the butter and sugar. 3. Add the egg yolk and mix until combined. 4. Add the sifted dry ingredients and mix until homogenous. 5. Wrap and chill at least 2 hours. 6. Roll to 3mm (1/8"), cut frames and line tart rings. 7. Bake at 320ºF (160ºC) Frames: 10-15 minutes / Shells: 18-22 minutes BLACKBERRY-LIME COMPOTE Ingredients 300 g blackberries 50 g granulated sugar Zest of 1 small lime 1.5 tbsp lime juice Pinch of salt 1/2 tsp vanilla paste 7 g cornstarch + 1 Tbsp cold water (slurry) Method 1. Combine blackberries, sugar, lime zest, and salt in a small saucepan. Cook over medium heat until juicy and starting to break down. 2. Add lime juice and vanilla. Simmer 3–4 min. 3. Stir in cornstarch slurry. Cook 1–2 min until thick and glossy. 4. Cool, then chill at least 1 hour before using. SOFT-SET BLACKBERRY MOUSSE ingredients 100 g blackberry purée 30 g granulated sugar 1 tsp lime juice 3 g powdered gelatin 18 g cold water 30 g room temp mascarpone 60 g heavy cream (cold) Method 1. Bloom gelatin in cold water. 2. Gently warm purée + sugar + lime juice until sugar dissolves and it’s steaming. Remove from heat; whisk in bloomed gelatin until smooth. Cool to room temp. 3. Whisk mascarpone smooth. Add cream and whip to soft peaks. 4. Fold whipped cream into cooled fruit base. BLACKBERRY WHITE CHOCOLATE GANACHE Ingredients 80 g white chocolate 35 g blackberry purée 5 g unsalted butter, softened (optional) Pinch of salt Tiny squeeze of lime juice (optional, max ~1/4 tsp) Method 1. Melt white chocolate gently. 2. Warm blackberry purée just until steaming (don’t boil). 3. Add warm purée to melted chocolate, stirring to emulsify. Mix in butter, salt, and optional lime. Blend (immersion blender if possible) until smooth. Cover surface and cool until thick and pipeable. ROYAL ICING:    • Easy Royal Icing Recipe (The Simple Step Y...   If you remake these, I want to see. Tag me: @InspiredToTaste