Dulceyta tart …… The name comes from the chocolate used in te tart: Dulcey by Valrhona, a caramel chocolate, really delicious.
Dulceyta tart…. a simple and delicious dessert, easy to prepare: a few ingredients that perfectly match together.
A Dulcey ganache, a praline paste and dark chocolate crunchy base and lots of caramelized dried fruit.
Dulceyta tart ……..silky, crunchy, not too sweet…… To try.
Enjoy.
Dulceyta tart
Yield:
8
Ingredients
Cocoa and hazelnuts short crust pastry
- 5.5 tbsp (80 g) soft unsalted butter
- ¼ cup (25 g) hazelnuts meal
- ½ cup + 1 tbsp (75 g) icing sugar
- ½ extra large (35 g) whole egg
- 1 cup + 1.5 tbsp (140 g) pastry flour
- 1/8 cup (15 g) cocoa powder
- pinch of salt
Praline paste crunchy base
- 1.5 oz (45 g) dark chocolate, 70%
- 3 tbsp (50 g) praline paste, 50% hazelnuts, 50 % almonds
- 1.5 oz (40 g) shredded crepe dentelle, or gavotte or corn flakes
Dulcey ganache
- 1/3 cup (82 g) heavy cream
- 6 scant oz (164 g) Dulcey Valrhona chocolate
- a scant tbsp (11 g) soft unsalted butter
- 2 tsp (11 g) inverted sugar, (or honey)
Candied hazelnuts and almonds
- A scant 1 ¼ cups (180 g hazelnuts
- 1/3 cup (50 g) almonds
- ¾ cup + 2 tbsp (115 g) icing sugar
- 2 tsp Mycryo cocoa butter
Instructions
Cocoa and hazelnuts short crust pastry
- In the bowl of a stand mixer fitted with paddle attachment, mix butter with sifted icing sugar.
- Add lightly beaten whole egg and mix to combine.
- Add the sifted flour, cocoa, hazelnuts meal with salt and mix just to combine.
- Flatten the dough into a round disc, wrap in cling film and refrigerate for 8 hours.
To line the pastry ring
- Brush the interior of your ring with butter (7.5 inches - 19 cm.) and place on a baking tray with baking paper (I used micro perforated round tart ring, micro perforated tray and Silpat non-stick mat).
- Roll the dough gently until you have an even 3mm thickness.
- 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.
- Prick the base with a fork and refrigerate for 2 hours.
To bake
- Heat fan oven at 320 F - 160°C.
- Bake the tart shell for 20 minutes and let cool a few minutes.
- Let completely cool and remove the ring.
- Set aside to assemble.
Praline paste crunchy base
- Melt chocolate, add praline paste and stir to combine.
- Add shredded Gavottes® or corn flakes and combine.
- Spread a thin layer in the tart shell and let the chocolate set, room temperature or in the fridge.
Dulcey ganache
- Heat on a medium heat the milk with inverted sugar, until you reach 170F - 70°C.
- Add hot milk in 3 batches, over the chocolate, mixing with a spatula, until you get a smooth and shiny mixture.
- When the ganache reaches 95F - 35°C, add the butter and mix to combine.
- Pour the ganache in the tart shell and refrigerate until set.
Candied hazelnuts and almonds
- Place hazelnuts, almonds and icing sugar in a sauce pan.
- Cook on a medium heat, stirring constantly, until sugar is completely melted and completely wraps hazelnuts and almonds.
- Add cocoa butter, mix to combine, spread on baking paper and immediately separate nuts using 2 forks so that each stands alone on sheet.
- Just before serving, sprinkle a generous layer of candied nuts over the ganache.
- Serve and enjoy.
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