Frédéric Bau, École du Grand Chocolat Valrhona

Warm Chocolate Tart

Name: Warm Chocolate Tart
Prep time: 1 h
Cook time: 25 min
Total time: 3 h 55 min
Yield: Serves 6
Ingredients: 1 stick (4 oz./120 g) butter, room temperature, plus a little extra for the molds; Scant ½ teaspoon (2 g) table salt; 3 tablespoons (½ oz./15 g) ground blanched* almonds; 1 egg; Cake flour, divided: ⅔ cup (2 oz./60 g) plus 2 cups (6 ⅓ oz./180 g); 4 ¼ oz. (120 g) bittersweet chocolate, 70 percent cocoa; 4 ¼ oz. (120 g) bittersweet chocolate, 70 percent cocoa; ½ cup plus 2 tablespoons (150 ml) milk; ½ cup plus 2 tablespoons (150 ml) whipping cream; 3 ½ tablespoons (1 ½ oz./40 g) sugar; 3 ½ tablespoons (1 ½ oz./40 g) sugar; 2 egg yolks; A little unsweetened cocoa powder for dusting

Preparation info

Serves
6

Difficulty
Medium
Ready in
4 hr

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, plus a little extra for the molds

Dessert
Pie
Vegetarian
Microwave

Method

Prepare the almond shortcrust pastry. In a mixing bowl, soften the butter and mix 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 until just combined. Cover in plastic wrap and chill for about 1 hour.

Roll the dough ou

Ingredients

Almond shortcrust pastry

Method

Photos