Menu
Account
Toggle Nav
Search
Advanced Search
Cart 0
  • Compare ()
  • My Account
DULCEY CHOCOLATE TART
 

DULCEY CHOCOLATE TART 

 An original recipe by l'École Valrhona
Category: Cakes and Tarts
Recipe made for 24 x 2,75"
Difficulty: High
 

INGREDIENTS

Hazelnut Pâte Sablé 
240g butter
4g salt
165g confectioner's sugar
55g hazelnut flour (or almond flour) 
100g eggs
120g all-purpose flour
350g all-purpose flour

Dulcey Ganache
400g heavy cream 
65g honey 
810g Dulcey 35% Blond Chocolate

Garnish (option)
AN Dulcey 35% Crunchy Pearls

 

INSTRUCTIONS

Hazelnut Pâte Sablé

  • Mix the softener butter with the salt, confectioner's sugar, hazelnut flour, eggs, and the smaller quantity of flour. Do not over mix!
  • As soon as the mixture is evenly combined, add the remaining flour very rapidly.
  • Set aside in the refrigerator overnight.
  • Bake at 160°C/320°F.

 

Dulcey Ganache

  • Proceed as with a classic ganache: bring the cream to a boil with the sugar and gradually pour onto the melted Dulcey 35% Blond Chocolate to make an emulsion.
  • Finish adding the cream and mix with a hand blender to perfect the emulsion.

 

 

ASSEMBLY & FINISHING

  • Make the tart shells and bake at 160°C/320°F until nicely golden.
  • Pour the ganache at 28-29°C/82-83°F into the pastry shells and leave to set at 17°C/63 °F.
  • To finish decorating the tarts, temper some Dulcey 32% Blond Chocolate and use a little oil to stick some acetate dipping sheets onto some very flat baking sheets.
  • Pour on a small quantity of chocolate and immediately cover with a second sheet. Use a rolling pin to spread out the chocolate, pushing it out towards the edges and checking the thickness. Before it sets completely, use the back of a knife to cut out different sized rectangles, rolling them around the rolling pin.
  • Leave to set at 17°C/63 °F.
  • Arrange a curved rectangle of Dulcey 32% Blond Chocolate on each tartlet.