Chef Laetitia Moreau Teaches Us How to Make Pastry Chef-Level Dalandan-Tarragon Tart Using Auro Chocolate

October 26, 2019

Sure, tarts are a simple dessert. But with just the right frills, you can elevate the pastry into a sophisticated dish. Chef Laetitia Moreau of Auro Chocolate demonstrates this in our latest episode of Cooking With as she makes a dalandan-tarragon tart. Sounds easy, but it’s anything but that; what with the ganache montée and Italian meringue. Don’t be too intimidated though, the pastry chef—who also happens to be a teacher—guides us through the recipe so well that it’ll be a piece of cake… we mean, tart.


The dish uses dalandan in lieu of the usual lemon. The citrus gives a refreshing sweet-ish acidity, balanced with the freshness of tarragon. We used Auro’s white chocolate to add a subtle richness to the dessert. We suggest getting ’em (and some gelato, while you’re at it) at their new FAB HQ in Magallanes.

  • Serves:
  • Active time: 2 hrs
  • Total time: 2 hrs + 12 hrs
  • Difficulty: Hard
  • Special tools: Stand mixer, 20cm tart ring, hand blender


Pâte Sucrée

  • 60 g butter
  • 40 g icing dugar
  • 8 g almond powder
  • 1 g salt
  • 20 g eggs
  • 100 g flour

Dalandan Cream

  • 25 g dalandan juice
  • 20 g lemon juice
  • 75 g eggs
  • 60 g sugar
  • 2 g gelatin
  • 37 g butter
  • 6 g tarragon
  • Zest of 1 dalandan

Italian Meringue

  • 80 g egg whites
  • 50 g water
  • 160 g sugar

Biscuit Vanille

  • 92 g eggs
  • 135 g marzipan
  • 2 g baking powder
  • 30 g flour
  • 42 g butter
  • 33 g egg whites

Dalandan Jelly

  • 200 g dalandan juice
  • 130 g sugar
  • 3 g yellow pectin
  • 7 g tarragon

Tarragon Ganache Montée

  • 113 g cream
  • 10 g tarragon
  • 13 g inverted sugar
  • 13 g glucose
  • 150 g white chocolate
  • 288 g cream
  • 5 g ricard


  1. For the pâte sucrée, mix small pieces of butter with icing sugar with the paddle.
  2. Add eggs little by little.
  3. When mixture is creamy, add all the dry ingredients.
  4. Keep it in the fridge for few hours.
  5. Once cooled, roll dough with a dough sheeter at 3.
  6. Put the dough in the tart ring (20 cm).
  7. Bake it with rice inside at 175°c during 15 minutes.
  8. Remove the rice and bake 4 minutes more.
  9. To make the dalandan cream, warm up dalandan juice with the zest.
  10. Mix eggs and sugar, and pour it on the top of the heated juice.
  11. Boil juice.
  12. When it comes to a boil, add gelatin.
  13. At 35°C, add butter and blend mixture with a hand blender.
  14. For the Italian meringue, cook sugar and water at 118°C.
  15. Pour sugar mixture on top of egg whites.
  16. Use once cold.
  17. To make the vanilla biscuit, mix marzipan and eggs in a food processor.
  18. Transfer egg mixture to a stand mixer.
  19. Using a whisk attachment, whip mixture until you reach a ribbon texture.
  20. Carefully add the powders and the butter.
  21. Whip egg whites, then add it into the mixture.
  22. Cook it at 165°C for 9 minutes.
  23. After cooking, cut bands and rounds of biscuit.
  24. For the dalandan jelly, infuse dalandan and tarragon.
  25. Add pectin and sugar at 60°C.
  26. Cook to 103°C.
  27. Mix it with a paddle before using.
  28. To make the tarragon ganache montée, infuse first cream and tarragon.
  29. In a pan, warm cream, inverted sugar, and glucose.
  30. Pour cream and sugar mixture onto white chocolate to make a ganache.
  31. Add cold cream.
  32. Mix everything with a hand blender.
  33. Keep at 4°C for 12 hours.
Jica Simpas Jica Simpas

Jica hopes that by writing about food she'll actually learn how to cook. But for now, she'll happily just eat everything—especially cookies.

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