Cakes and Tart
Easy
INGREDIENTS
An original recipe by L'École Gourmet Valrhona Chef Philippe Barret
ALMOND SHORTCRUST PASTRY:
- 120g butter
- 2g fine salt
- 80g confectioners' sugar
- 30g almond flour
- 1 egg
- 60g AP flour
- 180g pastry flour
GANACHE:
- 300g heavy cream 36%
- 50g acacia honey
- 165g Oriado 60%
INSTRUCTIONS
ALMOND SHORTCRUST PASTRY:
- First mix the softened butter, fine salt, confectioners' sugar, ground almonds, egg and 60g flour.
- As soon as the mixture is homogeneous, very quickly add the remaining 180g flour.
- Spread out between two sheets of baking paper and set aside in the refrigerator.
- Line the tart tin with the pastry. Blind bake at 300°F (150°C) for approximately 15 minutes.
GANACHE:
- Heat the cream with the acacia honey.
- Gradually pour over the melted Oriado 60% chocolate.
- Mix using an immersion blender to create an emulsion.
- Pour into the pastry base and allow to set in the refrigerator for at least 4 hours.
What is Oriado 60% chocolate?
Oriado 60% is a premium dark chocolate from Valrhona, known for its balanced cocoa flavor with subtle notes of caramel and spices, making it ideal for rich ganaches and desserts.
Can I make the almond shortcrust pastry ahead of time?
Yes. The pastry dough can be prepared up to 2 days in advance and stored in the refrigerator until ready to use.
Why is blind baking necessary for this tart?
Blind baking ensures the pastry shell is fully cooked and crisp before the ganache is added, preventing a soggy crust.
Can I substitute the almond flour in the pastry?
Almond flour contributes flavor and texture, but you can replace it with additional flour if needed, though the result may be slightly less tender.
How long does the chocolate ganache need to set?
The ganache should chill in the refrigerator for at least 4 hours to achieve a smooth, firm texture that's easy to slice.
Do I need an immersion blender for the ganache?
While not essential, an immersion blender helps create a silky, stable emulsion and gives the ganache a smoother finish.
How should I store the finished Oriado tart?
Store the tart covered in the refrigerator for up to 4 days. For the best flavor and texture, let it sit at room temperature for 10–15 minutes before serving.
