Chocolate Brownie And Blackcurrant Tart
COCOA SHORTCRUST PASTRY:
120g All-purpose flour
15g Almond flour
15g Cocoa Powder
50g Confectioner’s sugar
75g Cold unsalted butter
2g Fine salt
60g Komuntu 80% Dark Chocolate
30g Unsalted butter
15g All-purpose flour
2g Fine salt
25g Blackcurrant purée
25g Heavy cream 36%
15g Unsalted butter
50g Glucose syrup
180g Ivoire 35% Chocolate
60g Blackcurrant purée
60g Heavy cream 36%
5g Lemon juice
KOMUNTU 80% CHOCOLATE TWIGS:
100g Komuntu 80% Dqrk Chocolate
As needed Dark chocolate crunchy pearls
As needed Purple Oxalis leaves
- Add the flour, almond powder, cocoa powder, confectioner’s sugar, butter, and salt to a bowl and mix quickly, without overworking the mixture.
- Add the egg and blend until the mixture is smooth and even.
- Spread the dough thinly between two sheets of parchment paper and refrigerate for at least 1 hour.
- Line the tart ring with the pastry and bake for about 10 minutes at 345°F (175°C).
- Meanwhile, prepare the brownie batter.
- Melt the chocolate and butter in a bain-marie.
- Lightly whisk the egg and sugar together, and stir in the chocolate mixture.
- Stir in the flour and salt.
- Fill the still-warm tart base with brownie batter and continue baking for another 15 minutes.
- In a small saucepan, bring the blackcurrant purée, cream, butter, and glucose syrup to a boil. In another saucepan, gently melt the sugar until golden and immediately remove from the heat.
- Gradually pour out the hot blackcurrant mixture while whisking vigorously.
- Transfer the caramel to a bowl and leave to cool.
- Pour the caramel onto the brownie inside the tart case and refrigerate for at least 2 hours.
- Melt the chocolate in a bain-marie.
- Bring the blackcurrant purée, cream, and lemon juice to a boil in a small saucepan and pour over the chocolate, emulsifying with a spatula.
- Continue emulsifying until the ganache is glossy.
- Finish the emulsion with an immersion blender.
- Pour the ganache over the caramel and refrigerate for a minimum of 2 hours.
- Temper the Komuntu 80% chocolate.
- For tempering, melt the chocolate in a bain-marie.
- Mix and check the temperature regularly.
- Remove the bowl from the bain-marie when the chocolate reaches a temperature of 120/130°F (50/55°C).
- Place the bowl of chocolate into a cold water bath.
- Mix and bring the chocolate down to a temperature of about 95°F (35°C).
- Remove the chocolate from the cold water bath and continue mixing to bring the chocolate to a temperature of 82/84°F (28/29°C).
- Place the chocolate bowl into the bainmarie, but not for too long to avoid overheating it.
- Bring the chocolate to a temperature of 88/90°F (31/32°C), then pour the chocolate into a piping bag.
- Pipe out delicate, wavy lines of chocolate onto a guitar sheet to form tree branches.
- Refrigerate the chocolate twigs until they have set.
- Garnish with chocolate twigs, crunchy dark chocolate pearls, and purple Oxalis leaves to form a tree on the tart just before serving.