A chocolate tart with an intense and rich flavor.
A gorgeous recipe for all chocolate lovers.
After the stunning Infiniment Vanille, I decided to prepare this chocolate tart following the same steps and methods.
A biscuit, a ganache and a mousse……all strictly chocolate flavor to make this dessert truly irresistible.

chocolate tart

 

Chocolate tart

Porzioni 6
Chef Aria

Ingredienti

For the pate sucrée by Pierre Hermé

  • ½ cup + 1 tbsp (120 g) soft unsalted butter
  • 1/4 cup (24 g) almond powder
  • ½ cup + 1.5 tbsp (76 g) icing sugar
  • seeds from ¼ vanilla pod
  • 1 medium whole egg (48 g)
  • pinch of salt
  • 1.5 cups + 1 tbsp (200 g) pastry flour

Flourless chocolate biscuit by Pierre Hermé

  • 3 medium egg yolks (60 g)
  • 2 tbsp + 1 tsp (35 g) superfine granulated sugar (I)
  • 1 + 1/3 oz (35 g) dark chocolate 67%
  • ¼ oz (75 g) cocoa paste (I used dark chocolate 85%)
  • 2.5 oz egg whites (75 g)
  • 2 tbsp + 1 tsp (35 g) superfine granulated sugar (II)

Chocolate ganache

  • 2/3 cup + 1 tsp (160 g) heavy cream
  • scant 3 oz (80 g) dark chocolate 67%
  • scant 3 oz (80 g) milk chocolate

Dark chocolate mousse

  • 1/3 cup + 1 tbsp + 1 tsp (95 g) whole fat milk
  • 4.5 oz (130 g) dark chocolate 67%
  • ¾ cup + 1 tbsp + 1 tsp (190 g) whipped cream
  • 3.8 g gelatin sheets, 200 bloom (0.92%)

Cocoa mirror glaze

  • 1 cup + 1 tbs + 2 tsp (225 g) superfine granulated sugar
  • 2/3 cup + 1/8 cup (175 g) water
  • ¾ cup (75 g) cocoa powder
  • 2/3 cup (150 g) heavy cream
  • 8 g gelatin sheets, 200 bloom (1.28%)

Istruzioni

For the pate sucrée by Pierre Hermé

  1. Soften the butter with a spatula.

    Add all the ingredients, one by one, following the recipe order.

    Wrap the dough in cling film and refrigerate.

    On a lightly floured surface, roll the dough out 2 mm thick.

    Butter a 7.5 inches - 19 cm pastry ring, (2 cm in high) and gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.

    Using the knife, remove the overhanging pastry.

    Refrigerate for a further hour.

    Heat fan oven at 340 F - 170°C.

    Place the ring on a baking tray lined with baking paper and bake for 22 minutes.

    Remove the ring and let completely cool.

Flourless chocolate biscuit by Pierre Hermé

  1. Heat fan oven at 340 F - 170°C.

    Mix egg yolks with sugar (I) with a whisk until pale.

    Melt dark chocolate and cocoa paste.

    Whip egg whites with remaining sugar (II).

    Fold 1/3 of whipped egg whites into the yolks/sugar mixture, then add melted chocolates and mix to combine.

    Gently, add the remaining egg whites, mixing with a rubber spatula

    Spread the mixture over a baking sheet lined with baking paper and bake for about 22 minutes.

    (I baked for 15 minutes as I spread a very thin layer).

    Let cool on the counter and remove baking sheet.

    With a 6 inches - 16 cm pastry ring, cut a round disc from the biscuit and set aside.

Chocolate ganache

  1. Finely chop chocolates and melt in the microwave.

    Bring the heavy cream to a boil.

    Pour the hot heavy cream over the chocolates in 3 batches, mixing with a spatula, until you get a smooth and shiny mixture.

Dark chocolate mousse

  1. Wrap in cling film a 7 inches - 18 cm pastry ring, placing inside acetate strips and set aside.

    Soak gelatin sheets in cold water.

    Heat on a medium heat the milk, until you reach 140F – 60°C.

    Add wringed gelatin sheets and stir to melt.

    Melt chocolate in the microwave.

    Add hot milk in 3 batches, mixing with a spatula, until you get a smooth and shiny mixture.

    When the ganache reaches 100-105F – 37-40°C, gently add whipped cream.

    Pour the mousse into the prepared ring until you get 0.5 inches - 1.5 cm thick and freeze.

Cocoa mirror glaze

  1. Bring the sugar, water, cocoa powder, and heavy cream to a boil while stirring constantly.

    The mixture has to reach 217.5 F - 103°C, otherwise the glaze will be sandy in your mouth.

    Remove from the heat and let cool.

    Soak gelatin sheets in cold water.

    When the glaze reaches 158 F - 70°C, wring gently gelatin sheets to remove excess water, then add to the warm liquid and stir to melt.

    Pass the mixture through a fine-mesh sieve.

    Use the glaze to 104 F - 40°C.

To assemble

  1. Pour a ganache layer on the baked shell and refrigerate for 10 minutes to set.

    In the center, lay the chocolate biscuit disc and cover with the remaining ganache until the edge of the tart shell.

    Refrigerate until completely set.

    Remove the frozen mousse from the ring and place on a rack and glaze.

    Lay the glazed disc on the cooled ganache, in the center.

    Spray the surface with silver powder, use silver leaves and chocolate bars to garnish (optional).

To serve

  1. Refrigerate for 2 hours to allow the mousse to bring right temperature.

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