P125 Coeur De Guanaja Tart

Make an initial mixture using the butter and chocolate at 115°F (45°C), then add the salt, icing sugar, powdered almond, whole eggs and smaller portion of flour. Take care not to incorporate any air into the mixture. Once the mixture is well incorporated, quickly add the second portion of flour. Leave to rest in the refrigerator for a few hours. Spread out the dough and leave to rest in the refrigerator for half an hour. Bake the dough at 300-320°F (150-160°C) for approx. 20 minutes.

Bring the cream to the boil with the milk and pour onto the egg yolks and sugar, which you have already mixed together, but not beaten. Cook the mixture at 180-185°F (82-84°C), sift through a metal chinois and use immediately or cool down quickly in the refrigerator. Use a spatula to make an emulsion with the melted P125 Coeur de GUANAJA (as you would for a ganache), until you obtain a creamy, shiny and elastic texture. To ensure a perfect emulsion, finish it off with a hand mixer, taking care not to incorporate any air and to keep the temperature at approx. 95°F (35°C) – Be sure it goes no higher than 115°F (45°C). This method guarantees that the texture stays creamy and flexible, even after defrosting. Leave your preparation in the refrigerator.

Temper the GUANAJA COUVERTURE. Pour between two sheets of confectionery dipping paper and spread out using a pastry rolling pin. Once the chocolate starts to set, cut out circles on the plastic using a 65mmdiameter cutter. Leave to harden at 60-65°F (16-18°C). Use a metal brush to brush one side of the disk, making sure you make a mark on the chocolate.