Chocolate Tart Recipe
And why don't you try to make one of our chef's dessert recipes?
Our Chef Nicolas Cloiseau is giving you the keys to one of the flagship desserts of La Maison, the CHOCOLATE TART.
A golden crisp pâte sablée (shortbread crust) filled with smooth ganache, so silky and creamy.
If you are a fan of fruit, you can decorate your tart by putting fresh raspberries on the top. And, for the more gourmand, the Chef proposes to pour some soft caramel with salted butter in the bottom of the tart under the ganache.
Chocolate Tart Recipe
And why don't you try to make one of our chef's dessert recipes?
Our Chef Nicolas Cloiseau is giving you the keys to one of the flagship desserts of La Maison, the CHOCOLATE TART.
A golden crisp pâte sablée (shortbread crust) filled with smooth ganache, so silky and creamy.
If you are a fan of fruit, you can decorate your tart by putting fresh raspberries on the top. And, for the more gourmand, the Chef proposes to pour some soft caramel with salted butter in the bottom of the tart under the ganache.
Servings
For 4-6 people
Prep Time
1 hour
Cook Time
10 min
Tart sweet dough ingredients
85g sweet butter
10g almond powder
40g confectioner's sugar
1 egg
135g flour T55 (preferred)
Chocolate ganache ingredients
125g fleurette cream 35% fat
16g Acacia honey
1/2 vanilla bean
20g Noir Équilibré 70% Chocolate Bar
Use La Maison du Chocolat products for this recipe
Grenada Subtil 65% Chocolate Bar
Single origin 65% dark chocolate from Grenada with tangy notes of ripe fruits and vanilla beans.
Noir Équilibré 70% Chocolate Bar
70% dark chocolate made from a blend of fine Caribbean cocoas, with notes of rounded chocolate and roasted nuts.
Lait Musclé 39% Chocolate Bar
39% milk chocolate made of a blend with milky and vanilla notes.
Directions for the tart sweet dough making:
-
Use mixer with a flat beater, cream chilled butter, confectioner's sugar and almond powder together.
-
Add whole egg little by little without emulsifying in order to avoid making dough elastic.
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Finishwith the flour until you have a homogeneous mixture.
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Let the dough rest for 2 hours in the refrigerator to better preserve the butter in the dough during baking.
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Roll it to a thickness of 2mm on the mold of your choice, press the dough against the mold and remove the excess with a knife.
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Bake the bottom of the tart at 150°C for 10 min.
Directions for the chocolate ganache making:
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Heat the cream with honey and a 1/2 scraped vanilla bean until it comes to a boil.
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Filter and pour over previously chopped chocolate. Allow it all to melt about 2 minutes.
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Emulsify with a whisk in small concentric circles until you obtain a smooth, shiny mixture.
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Pour the ganache directly into the bottom of the chilled tart.
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Allow it to crystallize to room temperature... and enjoy!
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