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Tarts
Dulcey Chocolate Tart
Made with BLOND DULCEY 35%
Recipe from Pastry Chef Sarah Kosikowski, L'École Valrhona Pastry Chef - Eastern USA.Recipe made for 24 x 2,75\"
2 stepsRecipe Step by Step
01
Hazelnut Pâte Sablé
240 g Butter
4 g salt
165 g confectioner's sugar
55 g hazelnut flour
100 g eggs
120 g all-purpose flour
350 g all-purpose flour
Mix the softener butter with the salt, confectioner's sugar, hazelnut flour, eggs, and the smaller quantity of flour.
Do not over mix!
As soon as the mixture is evenly combined, add the remaining flour very rapidly.
Set aside in the refrigerator overnight.
Bake at 160°C/320°F.
Do not over mix!
As soon as the mixture is evenly combined, add the remaining flour very rapidly.
Set aside in the refrigerator overnight.
Bake at 160°C/320°F.
02
Dulcey Chocolate Ganache
400 g heavy cream
65 g invert sugar
810 g DULCEY 35%
Proceed as with a classic ganache: bring the cream to a boil with the sugar and gradually pour onto the melted Dulcey Chocolate to make an emulsion.
Finish adding the cream and mix with a hand blender to perfect the emulsion.
Finish adding the cream and mix with a hand blender to perfect the emulsion.
Assembly and finishing
- Make the tart shells and bake at 160°C/320°F until nicely golden.- Pour the ganache at 28-29°C/82-83°F into the pastry shells and leave to set at 17°C/63 °F.- To finish decorating the tarts, temper some Dulcey Chocolate and use a little oil to stick some acetate dipping sheets onto some very flat baking sheets.- Pour on a small quantity of chocolate and immediately cover with a second sheet. Use a rolling pin to spread out the chocolate, pushing it out towards the edges and checking the thickness. Before it sets completely, use the back of a knife to cut out different sized rectangles, rolling them around the rolling pin.- Leave to set at 17°C/63 °F.- Arrange a curved rectangle of Dulcey Chocolate on each tartlet.