Dulcey Chocolate Tart


Made with: Blond® Dulcey 32%

Steps: 2

Recipe by L'École Valrhona

Recipe made for 24 x 2,75"

Recipe steps

Hazelnut Pâte Sablé

  • 240gbutter
  • 4gsalt
  • 165gconfectioner's sugar
  • 55ghazelnut flour
  • 100geggs
  • 120gall-purpose flour
  • 350gall-purpose flour
  1. Mix the softener butter with the salt, confectioner's sugar, hazelnut flour, eggs, and the smaller quantity of flour.
  2. Do not over mix!
  3. As soon as the mixture is evenly combined, add the remaining flour very rapidly.
  4. Set aside in the refrigerator overnight.
  5. Bake at 160°C/320°F.

Dulcey Chocolate Ganache

  1. Proceed as with a classic ganache: bring the cream to a boil with the sugar and gradually pour onto the melted Dulcey Chocolate to make an emulsion.
  2. Finish adding the cream and mix with a hand blender to perfect the emulsion.

Assembly and finishing

Make the tart shells and bake at 160°C/320°F until nicely golden.
Pour the ganache at 28-29°C/82-83°F into the pastry shells and leave to set at 17°C/63 °F.
To finish decorating the tarts, temper some Dulcey Chocolate and use a little oil to stick some acetate dipping sheets onto some very flat baking sheets.
Pour on a small quantity of chocolate and immediately cover with a second sheet. Use a rolling pin to spread out the chocolate, pushing it out towards the edges and checking the thickness. Before it sets completely, use the back of a knife to cut out different sized rectangles, rolling them around the rolling pin.
Leave to set at 17°C/63 °F.
Arrange a curved rectangle of Dulcey Chocolate on each tartlet.

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