You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Professional
Intense Chocolate Tart
Made with Confection 80%
An original L’École Valrhona recipe
2 stepsMakes 15 tarts
Recipe Step by Step
01
P125 COEUR DE GUANAJA shortbread crust
180 g European-style butter
100 g P125 COEUR DE GUANAJA
140 g Confectioners’ sugar
45 g Almond flour
3 g Fine salt
75 g Eggs
350 g All-purpose flour
893 g Total weight
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.
02
CONFECTION 80% ganache
150 g Whole milk
110 g Whipping cream
90 g Invert sugar
250 g CONFECTION 80%*
600 g Total weight
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.
*Same amount for Equateur 80%, Ghana 80%, Madagascar 80%, République Dominicaine 80%.
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.
*Same amount for Equateur 80%, Ghana 80%, Madagascar 80%, République Dominicaine 80%.
Assembly and finishing
Assembly & 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.