Choco­late tart

Taste & Flavors - - SPRING - By Chef Fadi Ho­droj Four Sea­sons Ho­tel Beirut Four Sea­sons Ho­tel Beirut fs­beirut

Chef Fadi Ho­droj, Four Sea­sons Ho­tel


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


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.


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.


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.


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.

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