Baked Chocolate Tart
This baked chocolate tart combines a soft dark chocolate filling and milk chocolate ganache with a crisp sweet pastry case.
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 mattadlard.com.
Cooking tools:
- Stand mixer
- Immersion blender
- Tart ring
- Microplane
- Silicone baking mat
- Perforated baking mat
- Rolling pin
- Pastry brush
- Bread knife
- Fork
- Pitcher
- Saucepan
- Baking sheet
- Perforated baking tray
- Whisk
- Mixing bowl
- Spatula
- Spoon
- Parchment paper
- Oven
- Stove
- Freezer
- Refrigerator
Ingredients
- 100 g Unsalted Butter
- 70 g Icing/Powdered Sugar
- 1 g Fine Sea Salt
- 50 g Egg Yolks
- 200 g Plain/All-Purpose Flour
- 20 g Egg Yolk
- 5 g Double/Heavy Cream
- 300 g Dark Chocolate
- 450 g Double/Heavy Cream
- Pinch of Flakey Sea Salt
- 55 g Whole Eggs
- 45 g Egg Yolk
- 75 g Unsalted Butter
- 100 g Double/Heavy Cream
- 100 g Milk Chocolate
- 5 g Liquid Glucose
- 20cm Tart Ring
- Microplane
- Perforated Mat
- Perforated Tray
- Small Serrated Knife
- Bamix Hand Blender
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