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Recipe Step by Step
Step01
COCOA SHORTCRUST PASTRY
170g Butter
2g Fine salt
90g Icing sugar
30g Finely ground almonds
50g Egg
210g Strong flour or wholemeal flour
25g COCOA POWDER
Blend together the ground almonds, icing sugar, COCOA POWDER, salt and flour.
Sift the mixture, then add the cold butter until crumbs have formed.
Add the egg.
As soon as you obtain an even dough, stop mixing.
Store for 1 to 2 hours in the refrigerator before rolling out to a thickness of 3mm and using it to line 7.5cm tartlet moulds.
Bake in a fan-assisted oven at 150°C for 20 minutes.
Sift the mixture, then add the cold butter until crumbs have formed.
Add the egg.
As soon as you obtain an even dough, stop mixing.
Store for 1 to 2 hours in the refrigerator before rolling out to a thickness of 3mm and using it to line 7.5cm tartlet moulds.
Bake in a fan-assisted oven at 150°C for 20 minutes.
Step02
NUTTY CARAMEL WITH DARK CHOCOLATE
140g Whipping cream
70g Caster sugar
30g Butter
45g MILLOT 74%/GUANAJA 70% dark chocolate
70g Salted peanuts
70g Hazelnuts
Use the sugar to make a dry caramel.
Deglaze with the salted butter and gradually combine the hot cream. Bring back to a boil, checking that all the sugar has melted.
Leave it to cool until it is lukewarm, then split it into 3 batches and combine these one by one with the melted MILLOT 74%/GUANAJA 70% chocolate.
Blend using a hand blender until the texture is perfectly smooth.
Add the roughly chopped nuts.
Deglaze with the salted butter and gradually combine the hot cream. Bring back to a boil, checking that all the sugar has melted.
Leave it to cool until it is lukewarm, then split it into 3 batches and combine these one by one with the melted MILLOT 74%/GUANAJA 70% chocolate.
Blend using a hand blender until the texture is perfectly smooth.
Add the roughly chopped nuts.
Step03
DARK CHOCOLATE WHIPPED GANACHE
90g Whipping cream
10g Acacia honey
75g MILLOT 74%/GUANAJA 70% chocolate
165g Whipping cream
Heat the 90g of cream with the honey and glucose.
Split the hot cream into 3 batches and combine them one by one with the melted MILLOT 74% chocolate, stirring vigorously with a spatula. Mix using a hand blender.
Add the 165g of cold cream to the ganache.
Leave to set in the refrigerator for at least 3 hours, preferably overnight.
Split the hot cream into 3 batches and combine them one by one with the melted MILLOT 74% chocolate, stirring vigorously with a spatula. Mix using a hand blender.
Add the 165g of cold cream to the ganache.
Leave to set in the refrigerator for at least 3 hours, preferably overnight.
Assembly and finishing
Once they have been baked, set aside the tart cases for the time being.
Pour 50g of nutty MILLOT 74%/GUANAJA 70% chocolate caramel into each tart as soon as you have made it.
Leave to sit in the refrigerator for at least 1 hour.
Once it has rested for 3 hours in the refrigerator, whisk the MILLOT 74%/GUANAJA 70% chocolate ganache until it has a very light mousse texture.
Pipe the whipped ganache into each tartlet using a piping bag and nozzle. Enjoy.