Chocolate Bliss

I’ve made this tart several times recently and the response has been rapturous, so I’ve decided to share the recipe.

First, the crust: sift 200 grams of pastry flour, cut 120 grams of butter into small pieces, add 75 grams of powdered sugar, 25 grams of almond powder, 12 grams of unsugared cocoa and a pinch of salt. Mix together with the palms of your hands until the dough has a sandy texture. Add one egg and mix but don’t overwork the dough. Roll it, put it in a mold and leave in the fridge for an hour. Make sure to butter and lightly flour the dish before you lay the dough in it. Take a fork and put holes in the dough so it doesn’t rise. Put wax paper and weights on top and cook for 25 minutes at 375 degrees.

Next, what we call the biscuit or genoise, the layer that covers the bottom of the tart.

Mix 3 egg yolks with 35 grams of sugar until it thickens and turns light yellow. In a separate bowl take 3 egg whites and 30 grams of sugar and beat until stiff. Add slowly to the yellow mixture, then mix in 45 grams of 60-70% melted dark chocolate. Put into a pastry bag. Take a cookie pan, cover with wax paper, and, starting from the center, squeeze it on to the pan in ever larger circles, until it is slightly smaller than the bottom of the tart pan. Cook for 15-20 minutes at 375 degrees. Take it out of the oven and let it cool on the paper. When cool remove from the paper and place at bottom of tart.

Finally the ganache: bring 300 grams of light cream to a boil, then pour onto 300 grams of 70% chocolate. Whisk in a circular motion. Add 100 grams of butter cut into small pieces and continue mixing until smooth. Now pour the ganache on top of the tart and let sit for 30 minutes.

You can decorate the top of the tart with “copeaux” or small cut pieces of chocolate, as in the photograph. To make these I spread melted chocolate thinly on a cookie sheet and refrigerate, then cut into strips when cold. This is the most complicated recipe I’ve posted so far, but the result, especially for chocolate lovers, is sheer ecstasy.

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