Chocolate Red Fruit Tart
2 oz Valrhona Baking Dark Chocolate
3 Tbsp butter
2 egg yolks
3 egg whites
4 Tbsp sugar
2 Tbsp flour
Whipped ganache :
1/2 cup cream
2 tsp honey
3 oz Valrhona Baking Dark Chocolate
1 cup cold cream
Moist chocolate biscuit:
Beat the whites with the sugar.
Add the yolks to the hot chocolate/butter mixture, then a bit of beaten whites to make the mixture more relaxed, and lastly add the rest of the whites with a spatula.
Add the sifted flour.
Cook in a buttered and sugared tart pan at 375F degree for around 5 minutes.
Bring the cup of cream to a boil with the honey.
Gradually pour onto the chopped Valrhona Baking Dark Chocolate.
Add the 1 cup of cream. Store in the refrigerator for at least 3 hours.
Whip until you obtain a creamy texture that is stiff enough to be piped using the pastry bag.
Assembly and presentation:
Using the pastry bag, pipe the ganache onto the moist biscuit bottom, decorate with any of your favorite red fruits and sprinkle with chocolate shavings.