Chocolate tart
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
CHOCOLATE SHORT PASTRY
Softened butter
Icing sugar
Whole eggs
T55 flour
Almond poder
Cocoa powder
CHOCOLATE BISCUIT
Egg yolks
Caster sugar 1
T55 flour
Cocoa powder
Hot melted butter
Egg whites
Caster sugar 2
CHOCOLATE GANACHE
Semi-skimmed milk
Dairy cream (35 %)
Glucose
Dark chocolate (66%)
Fresh butter
COCOA CREAM
Dairy cream (35 %)
Icing sugar
Cocoa powder
Dark chocolate (66%)
ASSEMBLY
Chocolate short pastry
Chocolate biscuit
Chocolate ganache
Cocoa cream
Dark chocolate decorations
Cocoa powder.
METHOD
CHOCOLATE SHORT PASTRY
- Soften the butter.
- Add the icing sugar, powdered almond and powdered cocoa.
- Add in the eggs.
- Lastly, add the flour.
- Leave to stand for 1 hour in the fridge.
- Spread, cut and bake for 18 minutes at 150ºC.
CHOCOLATE BISCUIT
- Beat the egg yolks with sugar 1 (mix 1).
- Mix the flour and powdered cocoa (powders).
- Stir the hot melted butter into mix 1.
- Add the powders.
- Beat the whites with sugar 2.
- Slowly mix all the ingredients together.
- Bake for about 40 minutes at 160ºC.
CHOCOLATE GANACHE
- Heat up the milk, cream and sugar.
- Pour over the dark chocolate and stir in.
- Emulsify with the butter.
COCOA CREAM
- Heat 150 g of cream and pour over the chocolate.
- Add the remaining cream. Chill everything.
- Make whipped cream or Chantilly cream and sprinkle with the powders.
ASSEMBLY
- Make the chocolate short pastry.
- Make the chocolate biscuit.
- Make the chocolate ganache.
- Prepare the cocoa cream.
