Oriado Heart Tart

Oriado Heart Tart
 

ORIADO TART

An original recipe by L'École Gourmet Valrhona Chef Philippe Barret
Category:Cakes and Tarts
Difficulty: Easy
 
 

INGREDIENTS

ALMOND SHORTCRUST PASTRY:
120g butter
2g fine salt
80g confectioners' sugar
30g almond flour
egg
60g AP flour
180g pastry flour

GANACHE:
300g heavy cream 36%
50g acacia honey
165g ORIADO 60%

 

INSTRUCTIONS

 
ALMOND SHORTCRUST PASTRY:
  • First mix the softened butter, fine salt, confectioners' sugar, ground almonds, egg and 60g flour.
  • As soon as the mixture is homogeneous, very quickly add the remaining 180g flour.
  • Spread out between two sheets of baking paper and set aside in the refrigerator.
  • Line the tart tin with the pastry. Blind bake at 300°F (150°C) for approximately 15 minutes.
 
GANACHE:
  • Heat the cream with the acacia honey.
  • Gradually pour over the melted ORIADO 60% chocolate.
  • Mix using an immersion blender to create an emulsion.
  • Pour into the pastry base and allow to set in the refrigerator for at least 4 hours.