Tarte Pur Caraibe

Name: Tarte Pur Caraibe
Yield: Makes 4 tarts for 6 people
Cuisine: United Kingdom
Ingredients: 18 oz/500 g best-quality bittersweet (dark) chocolate, such as Pur Caraibe, chopped; 2 oz/50 g melted chocolate, to paint the shortbread base; pinch of salt; 6 oz (175 g) best-quality couverture chocolate, such as Pur Caraibe, preferably with over 60% cocoa solids; ½ cup (2 oz/50 g) confectioners’ (icing) sugar, sifted; 4 egg yolks; 1¾ sticks (7 oz/200 g) butter, softened; 2½ cups (1 pint/600 ml) heavy (whipping) cream; 1 egg; 2 cups (8 oz/225 g) all-purpose (plain) flour; ½ cup (4 oz/125 g) butter, softened; edible gold or silver leaf, to decorate; 2 tbsp finely ground blanched almonds; 6 tbsp (3 oz/75 g) butter; 6 egg whites; ¼ cup (2 oz/50 g) sugar

Preparation info

Makes
4
tarts for 6 people

Difficulty
Easy

Appears in

Chocolate

By Chantal Coady

Published 1993

About

This recipe is from Frederic Bau, premier Chef Patissier and superstar of Valrhona, the fine chocolate makers who created this delicious dessert. These quantities can be halved, but as it is such a performance to make this and the recipe uses so much chocolate, it is worth doing on a large scale for a grand party. It is a sensationally rich and delicious dessert.

Ingredients

Europe
United Kingdom
Dessert
Vegetarian

Ingredients

Method