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Makes six 14cm-diameter tarts
Recipe Step by Step
Step01
Dark Brown Sugar & Chocolate Sponge
40g Egg yolks
100g Eggs
75g Caster sugar
65g Egg whites
30g Dark brown sugar
25g French white pastry flour
25g CACAO POUDRE
50g / 14cm-diameter ring
Beat together the egg yolks, eggs and sugar with a whisk. At the same time, beat the egg whites with the dark brown sugar. Gradually mix these two mixtures together, then add the sifted cocoa powder and flour. Pour the mixture into the bottom of your blind-baked pastry bases. Bake at 310°F (155°C) for approx. 10 minutes.
Beat together the egg yolks, eggs and sugar with a whisk. At the same time, beat the egg whites with the dark brown sugar. Gradually mix these two mixtures together, then add the sifted cocoa powder and flour. Pour the mixture into the bottom of your blind-baked pastry bases. Bake at 310°F (155°C) for approx. 10 minutes.
Step02
Chia Seed & P125 Chocolate Shortcrust Pastry
220g P125 COEUR DE GUANAJA
400g Dry butter
170g Eggs
780g Strong white bread flour
300g Confectioner's sugar
100g Blanched almond flour
67g Blanched almond flour
170g Chia seeds
Mix the P125 CŒUR DE GUANAJA chocolate melted to 95°F (35°C) with the creamed butter. Gradually add the cold eggs. Combine the chocolate mixture with the flour, confectioner’s sugar, almond flour, salt and chia seeds and briefly mix them all together. Spread out immediately. Bake at 300°F (150°C).
Step03
Caraïbe Ganache
260g Whipping cream
360g CARAIBE 66%
55g Invert sugar
60g Dry butter
Heat the cream with the glucose to 165-175°F (75-80°C), then combine half with the chocolate fèves. Mix well with a spatula then add the rest of the cream mixture, and mix using an immersion blender to form a perfect emulsion. Once the ganache is at 95-105°F (35-40°C), add the cubed tempered butter, which should be at approx. 65°F (18°C) and mix again. At a temperature of 90-95°F (34-36°C), pour the ganache into the pastry bases. Leave to set at 60°F (17°C).
Assembly and finishing
Chocolate Decoration
Use a piping bag filled with tempered CARAÏBE to randomly sketch out lines onto confectionery dipping paper until you have a “straw” effect. Leave to set.
Use a hot pastry ring to cut into the sheet of “straw” decorations, then brush on a small amount of gold sparkling powder to highlight the texture.Line some 14cm-diameter pastry cases with sweet chocolate shortcrust pastry to a maximum thickness of 2.5mm so that the tarts have a 3cm-tall rim, then blind-bake them.
Use a piping bag to fill the bottom of the tarts with dark brown sugar chocolate sponge mix.
Put the tarts back in the oven.
Once they have cooled, add a layer of CARAÏBE ganache.
Leave to set at 60°F (17°C).
Top with a chocolate decoration.