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Tarte au Chocolat

BT Toronto | posted Friday, Jun 3rd, 2016

Chocolat Tarte

He’s been named “Best Pastry Chef in the World” – Chef Christian Faure shows us how to create luxe wedding shower desserts such as a Tarte au Chocolat.

Ingredients

Pâte sablée aux amandes | Sweet pastry with almonds

  • 150 g beurre / butter
  • 2.5 g sel fin / salt
  • 62 g sucre /sugar
  • 62 g tant pour tant amandes / half-half icing sugar & almond powder
  • 2 g sucre glace vanillé / icing sugar with vanilla
  • 50 g oeufs entiers / egg
  • 75 g farine / flour
  • 175 g farine / flour

Ganache beurrée

  • 235 g lait entier / whole milk
  • 50 g crème liquide 35% mg / liquid cream at 35%
  • 325 g chocolat noir “Force noire” 50 % / dark chocolate at 50%
  • 95 g beurre / butter

Method

  1. Prepare the dough by mixing the flour, icing sugar, salt water, almond powder and eggs.
  2. Wrap in plastic wrap and let it rest in the fridge for 20 minutes. Roll the dough and put it in the mold.
  3. Bake the crust in the oven at 375 degrees farenhight
  4. Prepare the chocolate Ganache, by boiling the cream, the milk
  5. Add the melted chocolate,
  6. Add the butter
  7. Garnish the crust with the cream you just made.
  8. Keep in the fridge for 2 hours

TIP: Using a sheet of premade butter puff pastry makes this tart quick and easy to assemble.

Courtesy of Chef Christian Faure

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