Creamy dark chocolate tart recipe
Ingredients
The pastry:
- 200g flour
- 100g butter
- 75g icing sugar
- 1 egg
- 25g ground almonds
- 1 pinch of salt
The chocolate:
- 400g single cream
- 40g glucose
- 300g dark chocolate
- 30g egg yolk
- 125g soft butter
The topping:
- 30g almonds
- 30g hazelnuts
- 30g crushed pistachios
- 75g sugar
Preparation
The pastry:
Mix together the flour, the caster sugar, the salt and the ground almonds and add the egg and butter.
Roll out the pastry and lay in a pie mould.
Blind back the pastry for 10min at 160/170 °C.
The tart with chocolate:
Boil the cream and the glucose.
Pour melted chocolate into the cream and then add the egg yolks.
Reduce the temperature to 45°C and add the butter then pour this mixture into the baked pastry crust.
The topping :
Roast the almonds, hazelnuts and crushed pistachios in the oven for 5 to 6min at 180°C then roll them in the caramel with 75g of sugar in a nonstick pan.
Garnish over the chocolate tart.
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.
Wine suggestion
Porto