Chocolate tart

Chef Fadi Hodroj, Four Seasons Hotel

INGREDIENTS

120 g softened butter

2 g table salt

80 g icing sugar

30 g ground almonds

1 whole egg

60 g flour

180 g flour

30 g Caraibe

10 g butter 66%

1 egg white

10 g caster sugar

1 egg yolk

215 g Jivara 40%

200 g whipping cream 35% fat 20 g Acacia honey

70 g butter

PREPARATION 1

Melt the Caraibe chocolate and the butter to approximately 45°C. Meanwhile, whip the egg white with the sugar. As soon as it is white and fluffy, whisk in the yolk, gently fold in the melted chocolate and the butter with a spatula. Bake in the oven at 180°C for 10 minutes.

2

Bring the cream to the boil with the honey. Slowly pour one third of the hot liquid into the center of the melted chocolate, stirring in small circular movements with a spatula. Mix vigorously to create a glossy and elastic core, repeat twice more. Take care to preserve the texture. Make sure the temperature of the ganache is approximately 40°C. Lastly, add the diced butter and process with an immersion blender.

3

The chocolate can be melted in a bain-marie or in a microwave: in a bain-marie; remove the pan from the heat and stir the chocolate continually to ensure it melts evenly.

In a microwave; set the microwave to 400W maximum to prevent the chocolate from burning. Important: never add water to the chocolate.

4

When the sweet short crust is cool, pour on half the JIVARA ganache and arrange the flour-free chocolate cake Inserton top. Add the remaining ganache. Set aside in the refrigerator for two hours and serve at room temperature.