The weather clearly leaves something to be desired... With sun, rain, rain, sun we don't really know if it's spring or still winter. So I have the recipe you need in case of absolute depression :D: a chocolate tart, nothing more, nothing less! It consists of a sweet dough that I twisted by adding cocoa powder on the edge, a chocolate almond cream, a milk chocolate and dark chocolate ganache (a mixture of Jivara Valrhona chocolate and of Kayambé 72% from Cluizel), a thin layer of hazelnut praline and a light milk chocolate whipped cream.
And to complete it all, I opted for poaching with the famous Saint-Honoré nozzle. This tart was a huge success! It was intended for a couple of friends who regularly order some of my cakes from me (because yes, in my spare time I sometimes take a few orders for my friends and relatives ^^). They loved it! Double frustration for me who made it the first time without having tasted it... You just have to take my friends' word for it to start designing it :D
Ingredients for a pie 18 cm in diameter:
The sweet dough (to be made two days in advance):
45 g of icing sugar
15 g of almond powder
125 g of T55 flour
1g of salt
55 g of unsalted butter
28 g of eggs
1- In the bowl of your food processor, mix the cold butter with the icing sugar, almond powder and salt using the blade until you obtain a sandy mixture.
2- Add the egg and mix.
3- Add the flour, mix quickly without insisting too much.
4- On your work surface, grind the dough crumbs until you form a homogeneous ball of dough.
5- Wrap and refrigerate for at least 4-6 hours (or even overnight).
6- Once the dough has rested sufficiently, roll it out to 2-3 mm thickness on a lightly floured work surface. Make a circle 18 cm in diameter.
7- Then leave to crust overnight in the refrigerator.
8- The next day, bake the tart base for 12 minutes at 160°C.
9- Once the dough has rested sufficiently, line a previously buttered tart ring 18cm in diameter.
10- Then let it crust (rest) overnight in the refrigerator.
Almond cream (to make the day before):
30g softened butter
30g caster sugar
30g egg
30g of almond powder
1- Using a mixer, cream the softened butter with the caster sugar. Add the almond powder. Whisk.
2- Finally, add the egg, whisk again until you obtain a very homogeneous almond cream. Wrap and refrigerate.
The hazelnut praline (to make several days in advance):
165g whole raw hazelnuts
80g caster sugar
25g of water
3g of fleur de sel
1- Spread the hazelnuts on a baking tray and roast them for 30 minutes at 150°C.
2- Make a caramel by cooking the sugar and water at 180°C.
3- Immediately pour the hazelnuts into the caramel, then stir well. Sprinkle with fleur de sel, mix.
4- Spread on a sheet of baking paper. As soon as the caramel has cooled, mix the caramelized hazelnuts until you obtain a praline paste. Store in the refrigerator in an airtight container.
Chocolate whipped cream (to make the day before):
70g of whole liquid cream (1)
50g milk chocolate
20g gelatin mass
200g of whole liquid cream (2)
1- Heat the liquid cream (1) in a saucepan.
2- In a deep salad bowl, pour the hot cream over the chocolate and the gelatin mass. Mix well.
3- Add the cold cream (2). Mix, cover with film and set aside overnight in the refrigerator.
Cooking :
1 egg yolk
a few drops of full cream
1 pinch of fleur de sel
QS of dark chocolate chips
QS of powdered sugar
1- Brush the edges of the tart with a mixture of egg yolk, liquid cream and fleur de sel, then sprinkle them with cocoa powder and sugar.
2- Garnish the pre-baked tart base with almond cream and add dark chocolate chips. Bake again for 15 minutes at 160°C. Leave to cool on a rack.
Dark chocolate ganache and assembly (on the big day):
100g of 72% dark chocolate
62g of milk chocolate
16g of whole liquid cream
50g butter
1- Melt the chocolate in a bain-marie.
2- At the same time, boil the cream.
3- Pour it in three batches onto the melted chocolate and make an emulsion.
4- Add the butter, mix using a hand blender. Cover with film and leave to cool for a good hour until the ganache begins to set.
5- Once the right consistency is reached, fill the tart with ganache and smooth it evenly.
6- Add a layer of hazelnut praline.
7- Whip the very cold whipped cream and transfer it to a bag fitted with a Saint-Honoré nozzle.
8- Pipe the tart with whipped cream and decorate with praline, the remaining ganache and grated chocolate.
