CHOCOLATE RED FRUIT TART

INSTRUCTIONS

• 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.

• 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.

• 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.