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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

120 g

Butter
75 g

Icing sugar
25 g

Almond flour
2.5 g

Salt
185 g

Flour
20 g

Callebaut Callebaut Selection - Botanical Extra Brute Powder - 1kg
40 g

Whole egg(s)

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

200 g

Egg yolks
165 g

Sugar
250 g

Egg whites
82 g

Sugar
82 g

All purpose flour
35 g

Icing sugar
41 g

Callebaut Callebaut Selection - Botanical Extra Brute Powder - 1kg
100 g

Butter

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

204 g

35% cream
204 g

Whole milk 3.25%
204 g

Glucose de 40
338 g

Cacao Barry DARK COUVERTURE - EXTRA-BITTER GUAYAQUIL 64% - BLOCK - 2.5KG BAG
51 g

Cacao Barry COCOA MASS - GRAND CARAQUE - PISTOLS - 3KG BUCKET

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

600 g

Cream 35%
2 g

Madagascar vanilla
2 g

Tahiti vanilla
16 g

Gelatin mass (200 bloom; 5:1)
120 g

Mascarpone

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

Take the baked chocolate tart shell.
Brush a thin layer of dark chocolate over the base to waterproof the tart.
Place the chocolate sponge disc inside the tart shell.
Pour the slightly melted chocolate ganache into the tart, filling it halfway.
Allow the ganache to recrystallize.
Whip the vanilla chantilly and fill the tart to the top.
Place the chocolate decoration, previously sprayed with coloured cocoa butter of your choice.
Using a piping bag, fill the remaining spaces with a fruit jelly of your choice.