Frédéric Bau, École du Grand Chocolat Valrhona

Extraordinarily Chocolaty Tart

Name: Extraordinarily Chocolaty Tart
Prep time: 1 h
Cook time: 20 min
Total time: 4 h 20 min
Yield: Serves 6–8
Ingredients: Scant ½ teaspoon (2 g) salt; ⅔ cup (3 ¼ oz./90 g) confectioners’ sugar; 3 tablespoons (½ oz./15 g) ground blanched* almonds; 1 egg; Cake flour, divided: ⅔ cup (2 oz./60 g) plus 2 cups (6 oz./180 g); 12 ⅓ oz. (350 g) bittersweet chocolate, 70 percent cocoa; 12 ⅓ oz. (350 g) bittersweet chocolate, 70 percent cocoa; 1 cup (250 ml/250 g) whipping cream; 1 tablespoon (15 ml) acacia honey; 3 tablespoons plus 1 teaspoon (1 ¾ oz./50 g) butter, diced; 3 tablespoons plus 1 teaspoon (1 ¾ oz./50 g) butter, diced; A little melted chocolate to brush the tart shell; A little melted chocolate to brush the tart shell

Preparation info

Serves
6–8

Difficulty
Easy
Ready in
4 hr 30

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Almond shortcrust pastry

1 stick (4 oz./120 g) butter, room temperature
Scant

Dessert
Pie
Microwave
Vegetarian

Method

Prepare the almond shortcrust pastry. Soften the butter, and combine it with the salt, confectioners’ sugar, ground almonds, egg, and ⅔ cup (2 oz./60 g) cake flour. As soon as the ingredients are mixed through, add the remaining flour, and mix quickly, until just combined.

Roll out the dough to a thickness o

Ingredients

Almond shortcrust pastry

Method

Photos