Hi everyone! In today’s recipe I will show you how to realize these amazing chocolate tarts. I’ve found the recipe on the YouTube channel of my favorite French Pastry Chef, Philippe Conticini. These tarts are so easy to make and so delicious, the crust is super crunchy and the chocolate very creamy.
With these quantities you can make 6 tarts of 10cm diameter or one 26cm diameter tart. However, if you want one 26cm diameter tart you need to increase the amount of pie crust to 250g of flour, the rest is okay.
For the pie crust:
- 230g of flour
- 115g of icing sugar
- 115g of butter
- 28g of powdered almond
- 45g of eggs (a bit less than one)
- 1 pinch of salt
- zest of half an orange
- 1 lemon zest
For the chocolate ganache:
- 150g of semi-skimmed milk
- 150g of full liquid cream
- 65g of eggs (1,3)
- 170g of dark chocolate
- 30g of milk chocolate
For the decoration (optional):
- 150mL of full liquid cream
- 60g of mascarpone
- 15g of icing sugar
Let’s begin with the pie crust:
- In a bowl whisk the softened butter with the icing sugar. Take your butter out of the fridge minimum 1h30 before beginning, it will be easier.
2. Add the eggs, the almond powder and the lemon zest (or orange).
3. On your work surface put the sifted flour and create a well. Add the mixture in the center.
4. With a spatula, bring back the flour to the center and intersect the dough using vertically movements. At first it looks like a crumble but then the dough will come together until forming a nice ball. It takes several minutes. With this method the gluten inside the flour will not be “activated” so your pie crust will be crunchy and not elastic.
5. Finally, mash strongly the dough three or four times on your work surface.
6. Form a ball and refrigerate minimum 30 minutes (you can also make it the day before).
7. Divide the dough into 80g pieces and roll out each one to a 3mm thickness between two parchment papers.
8. Put your dough over your tart ring. Bring the edges inside the ring. With your forefinger press the dough against the wall and create an angle. Cut the surplus.
9. Take the scraps and repeat the operations.
10. Prick generously the bottom with a fork and refrigerate 30 minutes or freeze 20 minutes.
11. You can place a parchment paper at the bottom of the pie and fill it with weights, but if you let the tart enough in the fridge (or in the freezer) it should not swell.
12. Cook in a 180°C preheated oven (fan-assissted) for 15-20 minutes. If you’ve used weights, remove them after 10 minutes and cook for 5/10 more minutes. The borders and the bottom of the pie should have a nice golden color.
Next, the chocolate ganache:
1. Melt the two chocolates in a bain-marie.
2. Bring to boil the cream. Once it has boiled, pour it in three times over the melted chocolate, stir vigorously between each addition. The chocolate must be smooth and shiny.
3. Add the eggs and stir. Do not use a whisk because you will create bubbles that will stay on the surface, use a rubber spatula.
4. Pour the ganache in the pie crust letting a few millimeters border.
5. Cook in a 150°C preheated oven (normal mode) for 10-15 minutes, this will depend on the oven. The borders of the tart should be firm and the center still tremulous. If you cook a 26cm pie it will take longer, 15-20 minutes.
Now for the decoration:
1. In a bowl put the very cold liquid cream and mascarpone.
2. Begin to whisk at low speed and increase gradually the speed.
3. When the cream begins to form, add the icing sugar and whisk at maximum speed. The cream is ready when it is firm enough to stick to the whisk.
4. Place the whipped cream in a pastry bag with a fluted nozzle.
5. Poach nice dots of cream on the border of the tart.
Your tarts are ready to be eaten! Keep refrigerated until tasting! If you don’t use whipped cream, enjoy the tarts warm, it is amazing.
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