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Chocolate Tart
July 7, 2005 14:15
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A rich chocolate tart that goes a long way as just a small slice will give the most ardent chocaholic a complete chocolate fix.
RECIPE INGREDIENTS
Milk 200 gr
(33%) Heavy cream 250 gr
Large egg yolks 110 gr
Sugar 100 gr
Caraibe Valrhona dark chocolate 100g
Chocolate Ganache
Milk 425 gr
Heavy Cream 33%, 325 gr
Valrhona Caraibe 66% dark chocolate 325 gr
Glucose 150 gr
Pate glace noir 950 gr
Simple syrup 450 gr
Cocoa Tuile
Sugar 300 gr
Glucose 100 gr
Butter 250 gr
Milk 100 gr
Pectin 5 gr
Cocoa Nibs 300 gr
Chocolate Dough
Butter 1200 gr
Confection Sugar 760 g
Almond Flour 240 gr
Whole large eggs 450 gr
Salt 6 gr
Vanilla Beans 2pc
Cocoa Powder 150 gr
Pastry Flour 1900 gr
Anglaise
Milk 250 grs
Heavy Cream 65 grs
Sugar 90 grs
Eggs 80 grs
Valrhona 70% Guanaja dark chocolate 350 grs
METHOD
1) For the sweet dough, cream the butter and the confectioners sugar. Add the dry ingredients and then finish with the eggs and roll out to 3mm. Reserve in the fridge for at least four hours. Take the dough and fill in a mould and blind bake half way.
2) Cook the chocolate filling. Boil the cream and the milk, sugar and eggs and then cook in the oven for 10 minutes until it sets
3) Make the anglaise and pour it over the chocolate tart and allow it to completely cool.
4) For the glaze bring Milk, Cream, Glucose, to a boil and pour over chocolate and make a ganache and let cool, spread on top of tarts evenly and refridge until ready to use.
5) For the cocoa nib tuile bring all the ingredients except the nibs to a boil. When you have a boil add the nibs and take off of the heat, pour some of the mix onto a sheet pan and bake for 10 minutes and then leave out to cool and cut into desired shape.
Chocolate Traveller Notes
For this recipe I have recommended both the Valrhona, 70% Guanaja, single origin dark chocolate bar and the Caraibe 66% dark chocolate bar. Also, the Toscano black 70% from Amedei and our own Venezuela 70% dark chocolate bar. Not forgetting the very convenient 72% dark chocolate minigrammes by Michel Cluizel.
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