Apparently I have not tried making chocolate tart shells using my micro perforated tart rings. So, looks like my feed is going to get bombarded with pictures of chocolate tarts for the coming weeks.
For this tart, I decided to go full-on chocolate, trying out different chocolate components with different textures. Since there is no obvious layering in the tart, I shall save you a cross section and just share what is inside:
For the tart shell, I used a modified version of Pierre Hermé’s pâte sucrée beurrée, where I replaced 10% of the flour with cocoa powder.
I first filled the shells with a layer of Pierre Hermé’s deep chocolate cream, which is basically a chocolate crème anglaise.
This is topped with a layer of luscious dark chocolate ganache.
For a lighter texture, I piped a generous topping of whipped ganache, which is fast becoming my favourite whipped ganache recipe due to the smooth texture.
And finally, a sprinkling of dark chocolate pearls.
Chocolate overload? Yes, I think so, but I am not complaining.
For the pâte sucrée chocolat
150g unsalted butter, at room temperature, cut into pieces
95g icing sugar, sifted
30g ground almond
2g fleur de sel de Guérande
225g plain flour
25g cocoa powder
1/2 tsp pure chocolate extract
50g egg, beaten (roughly 1 medium)
1) In the bowl of a food processor, fitted with the blade, add the butter, icing sugar, ground almond, plain flour, cocoa powder and fleur de sel. Process until mixture is well-mixer.
2) Then, add the egg and chocolate extract and process until the dough forms a ball.
3) Chill the tart dough in the refrigerator for at least 30 minutes before rolling it out to line the tart rings.
4) Blind bake the lined tart rings in an oven preheated to 175°C fan for 15 minutes. Remove from oven to cool.
5) Remove cover and bake for a further 5 to 7 minutes at 175°C fan until brown.
For the deep chocolate cream
54g bittersweet chocolate couverture
83g whole milk
75g heavy cream
1 large egg yolk
1) Place the chocolate couverture in a bowl.
2) Measure milk and heavy cream into a heavy-bottomed saucepan and bring to a light boil.
3) Whisk together yolk and sugar and temper with the hot cream mixture.
4) Pour the tempered egg yolk mixture into saucepan and cook while whisking continuously until it has thickened.
5) Pour the hot cream onto the chocolate couverture. Allow to sit for a minute then stir until smooth.
6) Makes enough for 4 portions of 50g.
For the chocolate ganache
35g dark chocolate couverture
60g heavy cream
20g unsalted butter, softened
1) Melt the dark chocolate couverture on a bain-marie.
2) Heat the heavy cream until tiny bubbles appear around the edge.
3) Pour half the heavy cream into melted chocolate. Stir to combine. Then pour other half and stir until smooth.
4) When chocolate mixture has cooled to room temperature, add softened butter and stir until butter is fully incorporated.
5) This makes enough for 4 portions of 22g with 15g remaining.
For the whipped ganache
44g + 113g heavy cream
5g invert sugar
60g dark chocolate couverture
1) Melt chocolate to 45°C over a water bath.
2) Bring 44g of heavy cream, invert sugar, and glucose to 50°C.
3) Emulsify warm cream mixture with melted chocolate using a hand blender.
4) Add the remaining cold cream and continue blending until homogenous.
5) Cover with cling wrap and allow to chill in refrigerator for 12 hours.
6) Before using, whisk on high speed until stiff peaks form. Just enough to pipe on 4 tarts.
4 x 8cm round baked tart shells
Crunchy chocolate pearls, for decoration
1) Pour 50g of deep chocolate cream into each tart shell. Place in freezer until it has set.
2) Pour 22g of ganache into each tart shell over the deep chocolate cream. Chill briefly.
3) Pipe the whipped ganache over chocolate ganache using a Russian ball piping tip.
4) Sprinkle some chocolate pearls.