This tart is an amazing tart to use as canapés or dessert, might be good to make slightly bigger if used as a dessert or serve with some vanilla ice cream!
Chocolate tart shell
Butter (soft in room temperature) 83g
Icing sugar 53g
Almond powder 20g
Vanilla sugar 7g
Salt 0.5g
Eggs 33g (3/4 egg)
Flour 100g
Cocoa powder 65g
Mix together butter, almond powder, vanilla sugar and icing sugar. Just to a smooth paste do not cream the mixture. Add the eggs little a time. Add salt. Add the flour and cocoa powder and knead carefully to a paste. Do not over mix. Roll out paste to 3mm thick between 2 bakingpapers and
let rest in between cutting out the tarts and lining the cake tins. Leave in freezer.
Blind bake in 160-165C (for approx 20 minutes) with no steam.
Salted chocolate ganache
315g Cream 35%
52.5g Glucose
245g dark 52% chocolate
52.5g Butter
2 pinches of sea salt
Bring cream to boil and pour onto glucose, chocolate and emulsify while adding butter and sea salt. Do not incorporate air.
Chocolate cremeaux
Assemble
Fill cooled down tart shells with a little chopped candied orange, fill with caramel ganache and let set. Pipe some cremeaux and garnish. In the picture I am using a lighter Chantilly but I personally prefer a cremeaux.
Comments