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Oriado Tart

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
1 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.