Neapolitan Tarts

Inspired by the classic Italian dessert, this stylish Neapolitan Tart from Pastry Chef Jessica Ellington features a crispy, buttery tart crust filled with a sweet strawberry compote and layers of strawberry, chocolate, and vanilla flavored ganache in a beautiful wave design.

Recipe by: Jessica Ellington

Level of Difficulty: Intermediate

Yield: (1) 7" Tart 

Ingredients:

Strawberry Compote Ingredients

 200g                            Sliced strawberries, fresh or frozen and thawed

20g                               Granulated sugar¹

10g                               Granulated sugar²

4g                                 Pectin NH

5g                                 Fruit Acid

5g                                 Strawberry Flavor Paste

Neapolitan Ganache Ingredients

460g                             Nevado White Chocolate

23g                               Cocoa Butter 

720g                             Heavy cream

20g                               Creme de Cocoa Flavor Paste

6g                                 Vanilla Moroni Flavor Paste

20g                               Strawberry Flavor Paste

Mirror Glaze

 50g                              Mirror Freeze Glaze

For Assembly

 (1) 7" Tart Shell

(1) 6" Round Chocolate Sponge (cut from Cocoa Sponge Sheet)

Instructions:

Prepare the Strawberry Compote: 

1.) Combine 10g sugar (sugar²) and Pectin NH in a small bowl. In a medium pot, bring the strawberries and the 20g of sugar (sugar¹) to 40°C (104°F). Gradually add the pectin mixture to the strawberry mixture while stirring constantly.

2.) Bring the mixture to a boil, remove from heat, stir in the fruit acid and then the Strawberry Flavor Paste.

3.) Spread mixture evenly onto a sheet tray, cover with plastic wrap touching the surface of the compote and cool to room temperature before using, or chill if using at a later time.

Assembling the Tart:

1. ) Place a 6" round of chocolate sponge in the bottom of the tart shell. Fill the shell with the strawberry compote, level to make it flat and freeze.

Neapolitan Ganache:

1.) Bring cream to a boil and pour over chocolate and cocoa butter to melt.

2.) Emulsify with an immersion blender.

3.) Let chill for a minimum of 8 hours.

Finishing the Dessert:

1.) Brush the top of the tart with Mirror Glaze. When ready to use, scale 400g of the ganache with Creme de Cocoa Flavor Paste and whisk on medium speed until very soft peaks form, about 2-4 minutes.

2.) Place ganache vertically on a long piece of plastic wrap. Ganache strip should measure about 12" long. Repeat with remaining flavors (Strawberry and Vanilla Moroni). Ganache strips should be touching. Gently fold plastic wrap to cover and maintain ganache strips shape.

3.) Cut one end of the plastic to expose the ganache and place into a piping bag fitted with a large comb piping tip. Use a turn table to pipe a wave around the tart.

4.) Fill the center of the wave with strawberry compote or sliced strawberries brushed with Mirror Glaze. If desired, garnish with fresh strawberries and chocolate décor, like our Tornado spirals.

Pictured above: This decorative Neapolitan Tart features a crisp, buttery Sweet Tart Shell filled with a base of chocolate sponge cake, layered with strawberry compote and topped with creamy strawberry, vanilla, and chocolate ganache in a stylish wavy design.

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