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Home Baking
Intense Chocolate Tart
Made with Confection 80%
AN ORIGINAL L’ÉCOLE VALRHONA RECIPE
2 stepsRecipe Step by Step
Step01
P125 CŒUR DE GUANAJA SHORTBREAD CRUST
180 g European-style butter
100 g P125 coeur de Guanaja
140 g Confectioners’ sugar
44 g Almond flour
3,2 g Fine salt
76 g Eggs
350 g All-purpose flour
Using the paddle attachment in a food processor, cream the cold cubed butter until it has a soft and fluffy texture.
Add the melted chocolate at 95 °F (35 °C).
Add the confectioners’ sugar, almond flour and salt.
Add the eggs.
Mix them in.
Add the flour, then hand-mix until a homogeneous dough forms.
Set aside in the refrigerator or spread out immediately.
Add the melted chocolate at 95 °F (35 °C).
Add the confectioners’ sugar, almond flour and salt.
Add the eggs.
Mix them in.
Add the flour, then hand-mix until a homogeneous dough forms.
Set aside in the refrigerator or spread out immediately.
Step02
CONFECTION 80% GANACHE
150g Whole milk
110g Whipping cream
92g Invert sugar
250g CONFECTION 80%
Heat the milk, cream, and invert sugar to 175 °F (80 °C).
Slowly combine the warm mixture with the melted chocolate to make an emulsion using a spatula.
Immediately mix using an immersion blender to make a perfect emulsion.
Slowly combine the warm mixture with the melted chocolate to make an emulsion using a spatula.
Immediately mix using an immersion blender to make a perfect emulsion.
Assembly and finishing
Roll out the Confection shortbread dough to a thickness of 2.5 mm.
Use to line greased 7.5cm diameter tart rings.
Bake at 300 °F (150 °C) for 20/22 min.
Make the ganache and pour into the tart crusts at 85/95 °F (30/35 °C).
Leave to set in the refrigerator.