Dulcey Chocolate Tart

Name: Dulcey Chocolate Tart
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%

www.valrhona.us

- 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

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.us.

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Cooking tools:

Immersion blender
Rolling pin
Tart pan
Instant-read thermometer
Kitchen scale
Acetate sheet
Oven
Refrigerator
Stove
Saucepan
Mixing bowl
Baking sheet
Chef's knife

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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