Tarte Fine Chloé


This tart is composed of cornmeal shortcrust pastry, pieces of raspberry, and shavings of Manjari 64% cocoa chocolate ganache for its bitter taste, then covered with a thin sheet of dark chocolate with fleur de sel.

Preparation time: 60 minutes
Cooking time: 60 minutes


Shortcrust Pastry Made with Cornmeal

  • oz (150 g) unsalted butter
  • 1 oz (30 g) ground almonds
  • oz (90 g) confectioners sugar
  • pinch (½ g) vanilla powder
  • 1 whole egg (2 oz/60 g)
  • pinch (½ g) Guerande fleur de sel
  • 8 oz (225 g) sifted flour*
  • oz (45 g) cornmeal

Chloé’s Chocolate Ganache

  • oz (35 g) unsalted butter
  • oz (150 g) Manjari Valrhona 64% cooking chocolate*
  • 5 oz (140 g) raspberry purée

Dark Chocolate Leaves and Triangles

Make 24 Hours Beforehand

  • oz (250 g) Jivara Valrhona dark chocolate (64% cocoa)

Dried Raspberries

  • oz (150 g) fresh raspberries


Shortcrust Pastry Made with Cornmeal

  1. In the bowl of a mixer fitted with the blade, knead the butter and add the ingredients in the order given. Mix as little as possible. Wrap in plastic and store in the refrigerator for 30 minutes. Roll out the pastry and prick it. Butter a baking ring 8-inch (21-cm) in diameter and 1-inch (2-cm) high, and cut a disk of pastry in that size. Place it on a baking sheet covered with parchment paper and leave in the refrigerator for an hour. Bake in a convection oven at 340°F (170°C) for approximately 15 minutes.

Chloé’s Chocolate Ganache

  1. Keep the butter at room temperature. Melt the cooking chocolate* in the microwave or in a bain-marie*. Heat the raspberry purée, pour a third of it over the cooking chocolate, and mix, starting from the center and then widening the movement, little by little, toward the outside. Repeat the procedure twice with the remainder of the purée and then stir in the butter at 100°F (40°C). Emulsify* the ganache using a hand blender and use immediately.

Leaves and Triangles of Dark Chocolate

  1. Melt the chocolate, temper* it on marble, and pour it on to a sheet of “guitar” paper*.

    Spread the chocolate out using an angled spatula, lay a second sheet of “guitar” paper* on top, and finish spreading it, using a rolling pin.

  2. Let the chocolate crystallize* slightly. Then, using a knife, draw on it a circle 8-inch (21-cm) in diameter and cut it into eight. Place a sheet of parchment paper and a weight on it to keep the chocolate from deforming. Let it cool for 24 hours in the refrigerator.

Dried Raspberries

  1. Preheat the convection oven to 195°F (90°C). Spread the raspberries on a baking sheet covered with parchment paper. Bake and allow to dry for about an hour and a half.

  2. Using a rolling pin, lightly crush the dried raspberries. Lay the circle on a baking sheet covered with a sheet of parchment paper. Place the cooked cornmeal pastry ring in it, and sprinkle with dried raspberries. Pour 10½ oz (300 g) of Chloé’s chocolate ganache on top, and leave it to set in the refrigerator for 2 hours. Decorate each part of the tart with a triangle of dark chocolate.

  3. Using a hot knife, mark out eight triangles.

  4. Decorate each part of the tart with a triangle of dark chocolate.