Tarts

Intense Chocolate Tart

Made with CONFECTION 80% DOMINICAN REPUBLIC

An original recipe by l’École Valrhona
Makes 14 tartlets

2 steps

Recipe Step by Step

P125 Cœur de Guanaja shortbread crust

180g European-style butter

100g P125 CŒUR DE GUANAJA

140g Confectioners’ sugar

45g Almond flour

3g Fine salt

75g Eggs

350g All-purpose flour

Using the paddle attachment in a food processor, cream the cold cubed butter until it has a soft and fluffy texture. Add the melted chocolate at 95°F (35°C). Add the confectioners’ sugar, almond flour, and salt. Add the eggs. Mix them in.

Add the flour, then hand-mix until a homogeneous dough forms. Set aside in the refrigerator or spread out immediately.

Confection 80% Ganache

150g Whole milk

110g Whipping cream

90g Invert sugar

250g CONFECTION 80%

Heat the milk, cream, and invert sugar to 175°F (80°C).

Gradually pour this mixture onto the partially melted chocolate, emulsifying it with a spatula as you do so.

Immediately mix using an immersion blender to make a perfect emulsion.

Assembly and finishing

Make the shortbread crust dough and roll it out to a thickness of 2mm. Use to line greased 7.5cm diameter tart rings.

Bake at 300°F (150°C) for 20/22 min.

Make the ganache and pour into the tart crusts at 85/95°F (30/35°C). Leave to set in the refrigerator.

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