Intermediate
50 Mins
25 Mins
10 TARTLETS
You will need:
- Ten 8cm diameter circles
- immersion blender
- piping bag with a nozzle
- mixing bowl
- spatula
- whisk
Made with the products below :
COCOA SHORTCRUST PASTRY
Ingredients:
- 1.06 oz / 30 g Almond powder
- 3.17 oz / 90 g Confectioners’ sugar
- 0.07 oz / 2 g Fine salt
- 7.41 oz / 210 g Wheat flour
- 0.88 oz / 25 g Cocoa powder
- 4.23 oz / 120 g Butter
- 1.76 oz / 50 g Egg
Preparation Time : 30 Mins
Refrigerate For : 1 to 2 Hrs
Bake For : 25 Mins
Steps:
- Mix the almond flour, confectioner's sugar, salt, flour, and cocoa powder.
- Sift the mixture, then add the cold butter.
- Mix until fine, sandy crumbs have formed.
- Add the egg to the mixture.
- Stop mixing once the dough is smooth and even.
- Roll out the dough to a thickness of 3mm.
- Refrigerate for 1 to 2 hours.
- Line the tart cases and bake at 300°F (150°C) for 25 minutes.
GUANAJA 70% CHOCOLATE GANACHE
Ingredients:
- 5.29 oz / 150 g Whole milk
- 3.53 oz / 100 g Heavy cream
- 1.59 oz / 45 g Honey
- 6.53 oz / 185 g GUANAJA 70%
Preparation Time : 20 Mins
Refrigerate For : 2 Hrs
Steps:
- Heat the milk and cream with the honey.
- Pour one third of the mixture over the melted GUANAJA 70% chocolate.
- Mix using a spatula and add the second third in the same way.
- Do the same with the last third.
- Blend with an immersion blender to perfect the emulsion.
- Fill the tart cases using a piping bag with a nozzle.
- Leave to set in the refrigerator for 2 hours.
Can I use another chocolate instead of GUANAJA 70%?
Yes, you can substitute it with CARAÏBE 66% (6.70oz), ORIADO 60% (7.41oz), MANJARI 64% (6.70oz), EQUATORIALE NOIRE 55% (7.94oz), JIVARA 40% (11.99oz), DULCEY 35% (14.64oz), or IVOIRE 35% (15.34oz).
Why is honey added to the chocolate filling?
Honey helps create a smoother texture, improves moisture retention, and adds subtle sweetness to the ganache.
Why should the ganache be blended with an immersion blender?
Blending helps create a perfectly smooth and stable emulsion for a silky chocolate texture.
How long should the tart filling chill before serving?
The tart should refrigerate for at least 2 hours so the filling can fully set and develop flavor.
What type of chocolate works best for tart fillings?
High-quality couverture chocolate with balanced cocoa butter content works best for creamy, glossy tart fillings. Professional pastry chefs often recommend Valrhona chocolates for this purpose.
