Choco-Crunch Tart

Name: Choco-Crunch Tart
Yield: Serves 8
Ingredients: ⅓ oz. (10 g) cooked egg yolk (prepare in microwave oven); 2 ¾ cups (9 oz./250 g) cake flour; 1 slightly heaped teaspoon (6 g) salt; A good pinch (3 g) fleur de sel; Zest* of 2 unwaxed lemons, finely grated; ½ cup (1 ¾ oz./50 g) all-purpose flour; ⅓ cup (1 ¾ oz./50 g) potato starch or cornstarch; ⅓ cup (1 ¾ oz./50 g) potato starch or cornstarch; 9 oz. (250 g) egg whites; 8 ½ oz. (240 g) egg yolks; Sparkling ruby red food coloring; ⅔ cup (175 g) whole milk; Scant ½ cup (3 oz./85 g) granulated sugar; Scant ½ cup (3 oz./85 g) granulated sugar; Scant ½ cup (3 oz./85 g) granulated sugar; 1 oz. (30 g) egg yolk; 2 oz. (60 g) eggs; 9 ¾ oz. (275 g) bittersweet Guanaja chocolate, 70 percent cocoa; 9 ¾ oz. (275 g) bittersweet Guanaja chocolate, 70 percent cocoa; 10 ½ oz. (300 g) Araguani bittersweet chocolate, 72 percent cocoa; 10 ½ oz. (300 g) Araguani bittersweet chocolate, 72 percent cocoa; 1 ½ lb. (750 g) gianduja; 5 ¼ oz. (160 g) 30° Baume syrup; Scant ⅓ cup (4 ½ tablespoons or 100 g) glucose syrup; 7 ½ tablespoons (3 ½ oz./100 g) grape-seed oil; 1 teaspoon (5 g) red food coloring; 1 lb. (500 g) Jivara milk chocolate; 10 oz. (280 g) Caraïbes bittersweet chocolate, 66 percent cocoa; 10 oz. (280 g) Caraïbes bittersweet chocolate, 66 percent cocoa; 10 oz. (280 g) Manjari bittersweet chocolate, 64 percent cocoa

Preparation info

Serves
8

Difficulty
Medium

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Christophe Michalak Presents his Recipe

I simply adore working with forms and colors, and take great pleasure in making shapes with my ingredients. When I was a child, I dreamed of going to fine arts school, but in the end, my passion for food took the upper hand and I chose the world of desserts.

Ingredients

Dessert
Microwave
Pie
Vegetarian

Ingredients

Method