Milk chocolate blondie tarts with a green background

Milk chocolate blondie tarts

Published on

Level :

Intermediate

Prep Time :

1h30min

Cook Time :

30min

Servings :

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:

  • 120g unsalted butter (room temperature)
  • 2g fine sea salt
  • 90g confectioners’ sugar
  • 30g almond flour
  • 50g whole eggs (room temperature)
  • 60g all-purpose flour
  • 175g 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:

  • 142g heavy whipping cream
  • 24g invert sugar
  • * VALRHONA COUVERTURE (melted)

* Choose one couverture:

250g Azelia 35% Milk chocolate

233g Caramelia 36% Milk chocolate

213g 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:

  • 115g unsalted butter (room temperature)
  • 170g granulated sugar
  • * VALRHONA COUVERTURE (melted)
  • 28g invert sugar
  • 128g whole eggs (room temperature)
  • 132g all-purpose flour
  • 0.4g baking soda
  • 0.4g baking powder
  • * VALRHONA COUVERTURE (chopped)
  • 77g hazelnuts or other nut (toasted/chopped into small pieces)

* Choose one couverture:

103g Azelia 35% Milk chocolate (melted)

77g Azelia 35% Milk chocolate (chopped)

103g Caramelia 36% (melted)

77g Caramelia 36% (chopped)

103g Jivara 40% (melted)

77g 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.

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