Intermediate
1h30min
30min
24 tarts
Milk chocolate blondie tarts recipe
An original recipe by L'Ecole Valrhona Chef Sarah Tibbetts
Utensils:
- Stand mixer
- Parchment paper
- Immersion blender
- Tart rings
- Perforated tray
- Silpan
- Piping bag
Made with the products below :
1. Almond short dough
Ingredients:
- 4.23 oz / 120 g unsalted butter (room temperature)
- 0.07 oz / 2 g fine sea salt
- 3.17 oz / 90 g confectioners’ sugar
- 1.05 oz / 30 g almond flour
- 1.76 oz / 50 g whole eggs (room temperature)
- 2.116 oz / 60 g all-purpose flour
- 6.17 oz / 175 g all-purpose flour
Prep time: 20 min
Rest time: freeze until ready to use
Steps:
- Beat the softened butter until creamy on a stand mixer with the paddle attachment.
- Add the salt, confectioners’ sugar, and almond flour. Once combined, slowly add the room temperature eggs–mix well.
- Scrape down the sides of the bowl and add the smaller quantity of flour. Mix well, then slowly add the remaining quantity of flour.
- When the dough just comes together, remove from the mixer and finish by hand.
- Roll out to 2mm between parchment sheets then freeze until ready to use.
2. Milk chocolate ganache
Ingredients:
- 5.008 oz / 142 g heavy whipping cream
- 0.846 oz / 24 g invert sugar
- * VALRHONA COUVERTURE (melted)
* Choose one couverture:
8.818 oz / 250 g Azelia 35% Milk chocolate
8.218 oz / 233 g Caramelia 36% Milk chocolate
7.513 oz / 213 g Jivara 40% Milk chocolate
Prep time: 20 min
Rest time: 8 to 12h (in the refrigerator)
Steps:
- Combine the cream and invert sugar and bring to a boil.
- Slowly pour the hot liquid over the melted chocolate in several additions, mixing well after each. Finish with an immersion blender.
- Refrigerate for 8-12 hours to completely crystalize. Once crystalized, remove from the refrigerator.
- Allow to come up to room temperature 2-4 hours prior to using on finished tarts.
3. Blondie batter
Ingredients:
- 4.05 oz / 115 g unsalted butter (room temperature)
- 5.99 oz / 170 g granulated sugar
- * VALRHONA COUVERTURE (melted)
- 0.98 oz / 28 g invert sugar
- 4.515 oz / 128 g whole eggs (room temperature)
- 4.65 oz / 132 g all-purpose flour
- 0.014 oz / 0.4 g baking soda
- 0.014 oz / 0.4 g baking powder
- * VALRHONA COUVERTURE (chopped)
- 2.7 oz / 77 g hazelnuts or other nut (toasted/chopped into small pieces)
* Choose one couverture:
3.633 oz / 103 g Azelia 35% Milk chocolate (melted)
2.71 oz / 77 g Azelia 35% Milk chocolate (chopped)
3.633 oz / 103 g Caramelia 36% (melted)
2.71 oz / 77 g Caramelia 36% (chopped)
3.633 oz / 103 g Jivara 40% (melted)
2.71 oz / 77 g Jivara 40% (chopped)
Prep time: 20 min
Rest time: chill or freeze until ready to use
Steps:
- Cream the butter and sugar.
- Melt the first portion of couverture.
- Chop the second portion of couverture and set aside.
- Combine the melted couverture and invert sugar–add to themixture. Add the eggs one at a time, scraping down the bowl.
- Combine the dry ingredients and add in several additions.
- Finish with chopped couverture and hazelnuts.
- Chill or freeze blondie batter until ready to use.
4. Milk chocolate blondie assembly
Prep time: 30 min
Cook time: 30 min
Rest time: cool to room temperature
Steps:
- Butter the tart rings (5-6” perforated metal) and line with the dough, keeping dough frozen/very cold while working.
- Bake tarts on a perforated tray lined with parchment or a Silpan at 325°F/160°C** until golden brown. Remove from oven and cool completely.
- Place the blondie batter in a piping bag and fill the tart shells ¾ full with the batter, leaving the tart rings on.
- Bake at 300°F/150°C** until the blondie is set in the center and starts to puff slightly on the edges. Remove from oven and allow to cool before removing the tart rings.
- Once cool, place the room temperature ganache in a piping bag with a tip and pipe desired design on top of the tart. Garnish with chocolate decorations or toasted nuts and serve.
**Oven temperatures are for convection ovens. For conventional ovens with no fan, increase temperatures by 25°F/10-15°C.