Name: Chocolate tart
Yield: 12 servings
Cuisine: fr

Directions

Prep. time

40m

Hazelnut biscuit
- 230 g all purpose flour
- 150 g butter
- 90 g powdered sugar
- 50 g ground hazelnut
- 50 g egg (1)
- 3 g salt
- In a bowl, mix the flour, icing sugar, ground hazelnut and salt.
- Then add the cold butter cut into small cubes and mix with a spatula or the paddle of our mixer. Mix until it is integrated and has a sandy texture.
- Next add the egg and mix it in. Turn the dough out onto a sheet of baking paper and place a second sheet on top. With the help of a rolling pin, roll out the dough until it is about 4 mm thick.
- Put it in the freezer for at least 40 minutes.
- When the dough has hardened, we take it out of the freezer, carefully remove the two sheets of paper and spread it on our baking tin. We fit the dough into our 25 cm diameter baking tin, trim off the excess dough and pierce the base of our dough with a fork.
- Preheat the oven to 180° C.
- In the meantime, we put our dough in the freezer until the oven reaches temperature.
- Cover the dough with baking paper and place weights to prevent it from rising.
- Bake with heat from top to bottom for 20 minutes at 180º C and remove the weights and the baking paper. Then bake for another 10 minutes.
- Allow to cool to room temperature and set aside in a cool, dry place until use.
Chocolate cream
- 330 g heavy cream (35% fat)
- 240 g dark chocolate (60-70%)
- 225 g whole milk
- 50 g egg (1)
- 20 g egg yolk (1)
- 5 g vanilla (optional)
- Heat the cream in a saucepan over medium heat until it comes to the boil.
- Then pour the hot cream over the chocolate and wait for the cream to melt the chocolate for a few moments.
- Now stir the mixture with a whisk and let it cool down slightly to about 45° C. Then add the milk at room temperature.
- Next add the milk at room temperature, the egg, the egg yolk and the vanilla and mix with the whisk.
- Now, carefully pour the mixture into the cake using a sieve to remove any solids or bits of egg.
- Bake at 150º C for 25 minutes.
- After this time, turn the oven off and leave the door ajar to cool slowly for about 10 minutes.
- Remove the cake from the oven and leave to cool completely.
Chocolate glaze
- 100 g semi-sweet chocolate (50%)
- 100 g heavy cream (35% fat)
- Heat the cream in a saucepan over medium heat until it comes to the boil.
- Then pour the cream over the chocolate and wait a few moments for the cream to melt the chocolate. Then stir with a hand blender.
- Allow the mixture to cool to 35° C before using.
Assembly
- 40 g semi-sweet chocolate (50%, optional)
- 20 g heavy cream (35% M.G., optional)
- Chocolate pearls (optional)
- When the cake has cooled completely, pour the chocolate glaze over the cake using a sieve.
- By straining the chocolate glaze, we remove the air bubbles and ensure that the texture is perfect and glossy.
- Pivoting the cake, spread the glaze evenly over the entire surface.
- Optionally, we can melt the cream and chocolate and, after integrating them well, put them in a piping bag or plastic bag. Cut a small corner, leave an opening of about 1 mm and decorate as desired. The temperature should be between 30º - 35º C. Finally, decorate with a few chocolate pearls.
- Store in the fridge and leave for at least 1 hour at room temperature before serving. Ideally, the cake should be at room temperature before serving.

Hazelnut biscuit

230 g all purpose flour
150 g butter
90 g powdered sugar
50 g ground hazelnut
50 g egg (1)
3 g salt

Chocolate cream

330 g heavy cream (35% fat)
240 g dark chocolate (60-70%)
225 g whole milk
50 g egg (1)
20 g egg yolk (1)
5 g vanilla (optional)

Chocolate glaze

100 g semi-sweet chocolate (50%)
100 g heavy cream (35% fat)

Assembly

40 g semi-sweet chocolate (50%, optional)
20 g heavy cream (35% M.G., optional)
Chocolate pearls (optional)

Chocolate tart

Hazelnut biscuit

Chocolate cream

Chocolate glaze

Assembly

Hazelnut biscuit

230 g all purpose flour
150 g butter
90 g powdered sugar
50 g ground hazelnut
50 g egg (1)
3 g salt

Chocolate cream

330 g heavy cream (35% fat)
240 g dark chocolate (60-70%)
225 g whole milk
50 g egg (1)
20 g egg yolk (1)
5 g vanilla (optional)

Chocolate glaze

100 g semi-sweet chocolate (50%)
100 g heavy cream (35% fat)

Assembly

40 g semi-sweet chocolate (50%, optional)
20 g heavy cream (35% M.G., optional)
Chocolate pearls (optional)

Linzer Torte

Peanut chocolate strawberry cheesecake

Sacher torte

Chocolate pearl

Chocolate tart

Hazelnut biscuit

Chocolate cream

Chocolate glaze

Assembly

Hazelnut biscuit 230 g all purpose flour 150 g butter 90 g powdered sugar 50 g ground hazelnut 50 g egg (1) 3 g salt

Chocolate cream 330 g heavy cream (35% fat) 240 g dark chocolate (60-70%) 225 g whole milk 50 g egg (1) 20 g egg yolk (1) 5 g vanilla (optional)

Chocolate glaze 100 g semi-sweet chocolate (50%) 100 g heavy cream (35% fat)

Assembly 40 g semi-sweet chocolate (50%, optional) 20 g heavy cream (35% M.G., optional) Chocolate pearls (optional)

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Linzer Torte

Peanut chocolate strawberry cheesecake

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Hazelnut biscuit

230 g all purpose flour
150 g butter
90 g powdered sugar
50 g ground hazelnut
50 g egg (1)
3 g salt

Chocolate cream

330 g heavy cream (35% fat)
240 g dark chocolate (60-70%)
225 g whole milk
50 g egg (1)
20 g egg yolk (1)
5 g vanilla (optional)

Chocolate glaze

100 g semi-sweet chocolate (50%)
100 g heavy cream (35% fat)

Assembly

40 g semi-sweet chocolate (50%, optional)
20 g heavy cream (35% M.G., optional)
Chocolate pearls (optional)