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.