how to make supreme chocolate tart

INGREDIENTS:

• One 18cm tart pan.
• Unsalted butter : 75g
• [A] - Almond powder : 25g
• [A] - Powdered sugar : 50g
• [A] - Salt : 1g
• Whole egg : 30g
• Cake Flour : 125g

INSTRUCTIONS:

1.Sieve [A]

2.Cream butter mix with a whipper.

3.Put the A in 2-3 portions and mix.

4.Add the egg solution little by little in 3-5 times.

5.Mix with a rubber spatula, switch to a card and mix to weave.

6.Put flour alone into sieve 5 in 2-3 portions.

7.Wrap it in a wrap while it is a bit powdery and let it sit in the refrigerator for 8 hours.

8.Spread the dough (no need to knead).

9.Set in mold, and put in a refrigerator for 1 hour.

10.Spread aluminum foil and add tartstone (aluminum is better than oven sheet).

11.Bake at 356F/160C for 35min.If not enough bake again.

12.Take the stone and aluminum foil and paint the yolk inside the tart.

13.Bake in oven at 140℃ for about 5 minutes and cool.

 

 

Ø GANACHE

INGREDIENTS:

• Milk chocolate : 180g
• Fresh cream (milk fat content about 45%) : 125ml
• Honey : 15g
• Rum : 10ml
• Unsalted butter : 20g

INSTRUCTIONS:

1.Chop the chocolate.

2.Put honey and rum in fresh cream and boil.

3.Emulsify chocolate.

4.Add butter when temperature drops.

5.Once the butter has melted, pour it into the tart.

 

Ø GLAÇAGE

INGREDIENTS:

• Water: 30g
• Whipping cream 35%: 35g
• Granulated sugar: 50g
• Cocoa powder: 20g
• Gelatin sheet: 3g

 

INSTRUCTIONS:

1. Soak the gelatin sheet in water

2. Measure the cocoa powder and sugar in the same bowl and whisk it.

3. Heat water and milk in a pan.

4. When 3 reaches a boil, add 2 and mix, then heat again.

5. When it’s boiled, add the gelatin sheet and melt, then strain it.

ENJOY!