
CHOCOLATE RED FRUIT TART
Category: Cakes and Tarts
Difficulty: Moderate
Prep Time: 60 min
Cook Time: 5 min
Total Time: 65 min
INGREDIENTS
Chocolate biscuit:2 oz GUANAJA 70% BAKING BAR
3 tbsp butter
2 ea egg yolks
3 ea egg whites
4 tbsp sugar
2 tbsp flour
Whipped ganache:
½ cup whipping cream
2 tsp honey
3 oz GUANAJA 70% BAKING BAR
½ cup whipping cream
2 tsp honey
3 oz GUANAJA 70% BAKING BAR
2 ounces (55 g)corn syrup
1 cup whipping cream
INSTRUCTIONS
Moist chocolate biscuit:- Beat the whites with the sugar.
- Melt the GUANAJA 70% BAKING BAR with the butter in microwave or over a double boiler. (see our "How to temper chocolate" tips).
- 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 375°F (190ºC) degree for around 5 minutes.
Whipped ganache:
- 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.
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