Chocolate tart

by Umberto - Wednesday, February 27, 2013

Chocolate tart

Always from the King of Chocolate another recept for our chocolate school:

For the pastry with chocolate
150 g of butter
150 g of caster sugar
1 egg
vanilla powder
6 g of yeast
280 g flour 00
25 g of cocoa powder
a pinch of salt

For the chocolate cream (cream + chocolate ganache)
250 g of whole milk
1/2 vanilla bean
15 g flour 00
5 g of potato starch
2 egg yolks
40 g of sugar
125 g of cream
190 g dark chocolate, chopped

Prepare the pastry:
Work the butter with the sugar, add the egg, vanilla and a pinch of salt, work well to obtain a homogeneous mixture. Combine the yeast, flour and cocoa powder sifted together, work quickly to obtain a homogeneous and compact. Form a ball, wrap in plastic wrap and let rest in refrigerator for at least 4 hours.

Prepare the filling
Custard: Pour the milk into a saucepan, add the vanilla pod and put on the fire to heat. Aside beat the yolks with the sugar, as they become swollen and foamy add the flour and starch and mix well. United slowly the milk and set on fire, cook stirring with a whisk to thicken the cream. Pour into a bowl and let cool.
Ganache: Pour the cream into a saucepan and put it on the fire to warm.
Bring to a boil, then add the chocolate and stir again until it will be completely melted and well blended.
Mix the two creams finally to obtain a homogeneous mixture.

Grease and flour a round mold of 22 cm in diameter.
Set aside a small amount of short pastry for the decoration strips, stretch the rest to a thickness of 3/4 millimeters and the lined baking sheet. Pour the filling and level the surface with a spoon. Obtained from the remaining pastry and place a few strips of dough over the filling in the grid.
Bake the tart in a preheated oven at 180 degrees for about 40 minutes. Allow it to cool completely before  to take off from the pot.


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