Dulcey Chocolate Tart | Valrhona
- 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
Ingredients
- 240 g Butter
- 4 g salt
- 165 g confectioner's sugar
- 55 g hazelnut flour
- 100 g eggs
- 120 g all-purpose flour
- 350 g all-purpose flour
- 400 g heavy cream
- 65 g invert sugar
- 810 g DULCEY 35%
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