Chocolate Tart

Name: Chocolate Tart
Ingredients: 406 g (3 cups) pastry flour; 42 g (½ cup) cocoa powder; 84 g (⅔ cup) cornstarch; 56 g (½ cup) ground almonds; 2 large eggs, beaten; Pinch of sea salt; 224 g (1 cup) praline paste (50% almond, 50% hazelnut); 224 g (1 cup) praline paste (50% almond, 50% hazelnut); 224 g (1 cup) praline paste (50% almond, 50% hazelnut); 196 g (7 ounces) feuilletine; 212 g (7½ ounces) Valrhona Guanaja chocolate, chopped; 70 g (⅓ cup) unsalted butter; 196 g (¾ cup and 1½ Tbsp) water; 145 g (1 cup and 1½ Tbsp) Valrhona cocoa powder; 180 g (¾ cup) heavy cream; 12 silver gelatin sheets (or 24 g powdered gelatin, as directed on package); 12 silver gelatin sheets (or 24 g powdered gelatin, as directed on package); 112 g (1½ cups) toasted hazelnuts, ground; 38 g (⅓ cup) all-purpose flour; 156 g (¾ cup) egg yolks; 56 g (2 oz) milk chocolate, melted; 84 g (⅓ cup) egg whites; 84 g (⅓ cup and 1½ Tbsp) granulated sugar; 84 g (¾ cup and 1 Tbsp) confectioner’s sugar, sifted

Preparation info

Yields
15
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Tart Dough

406 g (3 cups) pastry flour
42 g (½

Method

Tart Dough

Preheat oven to 170°C (335°F). Sift flour, cocoa powder and cornstarch together. In a stand mixer fitted with a paddle attachment, cream butter until smooth and light, add all ingredients in order: ground almonds, confectioner’s sugar, e