INTENSIVE CHOCOLATE TART

Step 01: COCOA SHORTDOUGH TART BASE

Preparation time: 40 minutes
Refrigerating: 2 hours 20 minutes
Cooking time: 15 minutes

Materials:

300g Butter
1 Vanilla pod
60g Almond flour
180g Powdered sugar
2g Salt
110g Egg
460g All-purpose flour
50g Cocoa powder

Instructions:

1. In a stand mixer using the paddle attachment, combine butter, grated vanilla bean, almond flour, sugar, and salt.
2. Add the egg, flour and cocoa powder, then continue mixing until a smooth dough forms.
3. Finish kneading the dough by hand, form it into a ball, wrap it in plastic wrap and refrigerate for at least 2 hours.
4. Remove the dough from the fridge and roll it out to 2 mm thickness. Place it back in the fridge for 5 to 10 minutes.
5. Grease 2 14 cm tart rings with cold butter.
6. Remove the dough from the fridge and cut out the shape using an 18cm ring, cutting off any excess.
7. Place the pastry onto 14cm tart rings and dust with flour.
8. Lift the edges of the dough and press them into the edges of the ring.
9. Leave it in the refrigerator for 10 minutes.
10. Remove the dough from the fridge and cut off any excess by cutting horizontally around the ring with a knife.
11. Line the base of the tart with baking paper and fill with rice (or lentils or peas).
12. Bake at 320°F (160°C) for approximately 10 minutes.
13. Remove the baking paper and rice and cook for another 4 to 5 minutes.

Step 02: CHOCOLATE CRUNCHY

Preparation time: 15 minutes

Materials:

100g AFFRESCO Couverture 40 Milk
300g AFFRESCO PRALINE MILK 20
200g Crispy cereal pieces

Instructions:

1. Melt the AFFRESCO Couverture 40 Milk chocolate in the microwave.
2. Using the spatula, mix the AFFRESCO PRALINE MILK 20 and the melted chocolate.
3. Gently fold the crunchy cereal pieces into the mixture.
4. Place 2 tablespoons of crispy cereal pieces on the bottom of the tarts and spread out.

Step 03: ALMOND SPONGE CAKE (makes two 40×30cm sponge cakes)

Preparation time: 20 minutes
Cooking time: 8 to 9 minutes

Materials:

230g Egg whites
60g Sugar
140g Almond flour
180g Powdered sugar
10g Corn starch
40g Cocoa powder

Instructions:

1. In a stand mixer, beat the egg whites and sugar until stiff peaks form.
2. At the same time, whisk together the almond flour, powdered sugar, cornstarch and cocoa powder.
3. Sift the mixture to mix well.
4. Fold the mixture into the beaten egg whites in 3 stages, sifting as you gently fold in with a spatula.
5. Spread the mixture onto two lined baking sheets and bake at 355°F (180°C) for 8 to 9 minutes.
6. To prevent it from drying out, remove the sponge from the pan and let it cool.
7. Turn the sponge over and cut into pieces using a 12cm ring.
8. Place the sponge on the crispy cereals you have spread inside the tarts.

Step 04: AFFRESCO Couverture 55 Dark GANACHE

Preparation time: 30 minutes
Refrigerating: 1 hour

Materials:

300g AFFRESCO Couverture 55 Dark
420g Cream
50g Extra thin butter

Instructions:

1. Melt the AFFRESCO Couverture 55 Dark chocolate in the microwave.
2. Heat the cream in a saucepan.
3. Pour the hot cream over the melted chocolate in several layers, emulsifying using a spatula.
4. When the mixture reaches 105°F (40°C), add the butter, cut into small pieces, and mix until fully incorporated.
5. Mix the ganache using a hand blender.
6. Pour the ganache into a piping bag and use to fill the ganache tarts.
7. Place the tarts in the refrigerator for 1 hour.

Step 05: COCOA CRUMBLE

Preparation time: 15 minutes
Cooking time: 8 to 9 minutes

Materials:

160g Salted butter
160g Hazelnut flour
160g Sugar
130g Flour
30g Cocoa powder

Instructions:

1. Cut the butter into small cubes.
2. Using the paddle attachment in a stand mixer, mix all ingredients until the dough reaches a crumbly consistency.
3. Place the crumble on a baking tray lined with baking paper.
4. Bake at 330°F (165°C) for 8 to 9 minutes.

Step 06: AFFRESCO Couverture 40 Milk YUVA

Preparation time: 30 minutes
Refrigerate: 5 minutes

Materials:

1100g AFFRESCO Couverture 40 Milk

Instructions:

1. Melt 800g AFFRESCO Couverture 40 Milk chocolate in the microwave until it reaches 120°F (48°C).
2. At the same time, chop 300g AFFRESCO Couverture 40 Milk chocolate into small pieces.
3. Add chopped chocolate to melted chocolate to reduce temperature to 81/82°F (27/28°C).
4. Pour the chocolate into a piping bag fitted with a bird's nest tip.
5. Have your board or tray chilled in the freezer and/or refrigerator.
6. Squeeze chocolate chips onto cooled board.
7. Once the chocolate strips have hardened, collect them.
8. Make a nest by placing chocolate strips around a 12cm ring.
9. Leave it in the refrigerator for 5 minutes.
10. You can use the rest of the tempered chocolate to make chocolates or other decorations.

Assembly and Finishing Touches

Preparation time: 10 minutes

Materials:

Chocolate Chips
Waffery series
Chocolate covered almonds and hazelnuts

Instructions:

1. Remove the tarts from the refrigerator.
2. Remove the AFFRESCO Couverture 40 Milk nests from the rings and place on the tarts.
3. Decorate the tarts with cocoa crumble, chocolate chips, Waffery series and chocolate covered almonds and hazelnuts.

Notes:

The melting and tempering temperatures of AFFRESCO couvertures may differ from the chocolates used in the original recipe. Please follow the instructions on the packaging of AFFRESCO products.
If you need to adjust the consistency of the ganache, you can slightly reduce or increase the amount of cream.
There is no need to change the proportions of other ingredients in the recipe.
The consistency of AFFRESCO PRALINE MILK 20 may differ from the praline consistency in the original recipe. If necessary, you can slightly adjust the amount of chocolate in the crunchy layer.
Use two baking trays for sponge cakes so they bake more evenly.
Ingredient quantities are for two tarts.
Cover each baking tray with baking paper.

Enjoy your meal!