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Chocolate Brownie And Blackcurrant Tart
 

Chocolate Brownie And Blackcurrant Tart

An original recipe from Maja @MAJACHOCOLAT
Yield: For 8 people
Difficulty: Medium
 

INGREDIENTS

COCOA SHORTCRUST PASTRY:
120g All-purpose flour
15g Almond flour
15g Cocoa Powder
50g Confectioner’s sugar
75g Cold unsalted butter
2g Fine salt
1/2 Egg

BROWNIE BATTER:
60g Komuntu 80% Dark Chocolate
30g Unsalted butter
1 Egg
90g Sugar
15g All-purpose flour
2g Fine salt

BLACKCURRANT CARAMEL:
25g Blackcurrant purée
25g Heavy cream 36%
15g Unsalted butter
50g Glucose syrup
50g Sugar

BLACKCURRANT GANACHE:
180g Ivoire 35% Chocolate
60g Blackcurrant purée
60g Heavy cream 36%
5g Lemon juice

KOMUNTU 80% CHOCOLATE TWIGS:
100g Komuntu 80% Dqrk Chocolate

ASSEMBLY:
As needed Dark chocolate crunchy pearls
As needed Purple Oxalis leaves

 

INSTRUCTIONS

 
COCOA SHORTCRUST PASTRY:
  • 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.
 
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.
 
BLACKCURRANT CARAMEL:
  • 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.
 
BLACKCURRANT GANACHE:
  • 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.
 
KOMUNTU 80% CHOCOLATE TWIGS:
  • 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.
 
ASSEMBLY:
  • Garnish with chocolate twigs, crunchy dark chocolate pearls, and purple Oxalis leaves to form a tree on the tart just before serving.