Crunch`n Crisp Chocolate Heaven

Specification

Tart
  • Mix the butter and icing sugar in a mixer bowl by using a pedal attachment. 
  • Add the almond powder and the egg, without making an emulsion, mix at low speed.
  • Add the flour, salt and the cacao powder, to create a dough, make sure that the dough is not worked too much. 
  • Leave to rest for 2 hours in the fridge.
  • Roll the dough to 3 mm thickness, ‘foncer ‘ the tart, pre cook at 150° C for 30 minutes. Leave to cool.
  • Chocolate Cream
  • Boil the milk and the cream together in a casserole over a low heat, pour onto the dark and milk chocolate coins, in 3 stages, mix with a spatula to homogene texture , without incorporating to much air into the mix, while the mix is still hot, add the egg, egg yolk and mix together.
  • Put the chocolate mix inside, bake at 100° C for 45 minutes. Leave to cool.
  • Top with the dark chocolate chunks (alt 73).
  • Leave at room temperature to serve.
A TIP FROM THE CHEF

We are using the Natural cacao powder for the biscuit, and the dark chocolate chunk (alt 73) to give thatcrunchy top. Keep the tart in a cool place, instead of the fridge, otherwise the filling gets too firm.

OTHER RECIPES >
MATERIALS
serves: 4people
INGREDIENTS
Tart

butter
150g

ıcıng sugar
95g

almond powder
30g

salt
3g

Flour
225g

cacao powder (natural)
15g

egg
1 piece

chocolate cream

DARK CHOCOLATE coıns
ALT 253
180g

mılk CHOCOLATE coıns
ALT 247
55g

cream
185g

milk
125g

egg
1 piece

egg yolk
1 piece

topping

DARK CHOCOLATE chunk
ALT 73
60g