Chocolate Tart

Chocolate Tart

  • Good to go
  • Timeless Classics
  • Quick & easy (production)
A sophisticated chocolate tart that celebrates the timeless appeal of classic pastry. Crisp chocolate sweet shortcrust pastry is layered with light chocolate sponge and a silky dark chocolate ganache, then finished with smooth vanilla chantilly for a balanced combination of textures and flavours. Rich chocolate notes, clean presentation and versatile menu appeal make this an elegant addition to pastry shop, restaurant and café offerings.
Level:
Medium
Makes:
2 tarts, 16.5cm diameter x 3.5cm high
Shelf life:
2 days in the refrigerator
Conservation:
4°C

Chocolate Sweet Shortcrust Pastry

Ingredients

Preparation

  1. Mix the cold diced butter, icing sugar, almond flour and salt.
  2. Once the butter is fully incorporated, add the sifted flour and cocoa powder.
  3. Add the eggs.
  4. Roll out between two silicone sheets to 2.5mm.
  5. Place in the freezer.
  6. Once frozen, cut out and line the tart ring: 16.5cm diameter and 3.5cm high.
  7. Bake at 160°C for 18 minutes.

Chocolate Sponge Cake

Ingredients

Preparation

  1. Whip the yolks and tighten with sugar.
  2. Whip the whites and tighten with sugar.
  3. Mix the two together, then fold in the dry powders.
  4. Add the melted butter, then mix until the mixture is smooth and homogeneous.
  5. Spread onto a baking sheet.
  6. Bake at 170°C for 12 minutes.

Dark Chocolate Ganache

Ingredients

Preparation

  1. Bring the milk and glucose to a boil.
  2. Pour the hot liquid over the chocolates.
  3. Blend to obtain a smooth emulsion.
  4. Add the cold cream while continuing to blend.
  5. Pour into a container and cover with plastic wrap touching the surface.
  6. Let crystallize before use.

Vanilla Chantilly

Ingredients

  • 1.3 lb
    Cream 35%
  • 0.1 oz
    Madagascar vanilla
  • 0.1 oz
    Tahiti vanilla
  • 0.6 oz
    Gelatin mass (1:5 gelatin powder 200 bloom + water)
  • 4.2 oz
    Mascarpone

Preparation

  1. Heat a quarter of the cream with the vanilla and let infuse for 10 minutes.
  2. Once infused, bring to a boil with the sugar, then add the gelatin mass.
  3. Blend the remaining cream with the mascarpone.
  4. Add the hot mixture and blend until smooth and homogeneous.
  5. Transfer to a container, cover with plastic wrap touching the surface, and let crystallize.
  6. Whip the chantilly and use.

Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Recipes

Expand Your Menu to Indulge Your Customers and Boost your Sales