Chocolate Tart | Recipe Is Truly Amazing | How To Make Supreme Chocolate Tart

Today is Chocolate tart. Honey and rum flavored ganache. As the finishing touch to the cake, I placed gold leaf on top.

[Ingredients] One 18cm tart pan.

Unsalted butter : 75g

[A] – Almond powder : 25g

[A] – Powdered sugar : 50g

[A] – Salt : 1g

Whole egg : 30g

Cake Flour : 125g

[Instructions]

1.Sieve [A]

2.Cream butter mix with a whipper.

3.Put the A in 2-3 portions and mix.

4.Add the egg solution little by little in 3-5 times.

5.Mix with a rubber spatula, switch to a card and mix to weave.

6.Put flour alone into sieve 5 in 2-3 portions.

7.Wrap it in a wrap while it is a bit powdery and let it sit in the refrigerator for 8 hours.

8.Spread the dough (no need to knead).

9.Set in mold, and put in a refrigerator for 1 hour.

10.Spread aluminum foil and add tartstone (aluminum is better than oven sheet).

11.Bake at 356F/160C for 35min.If not enough bake again.

12.Take the stone and aluminum foil and paint the yolk inside the tart.

13.Bake in oven at 140℃ for about 5 minutes and cool.

■Ganache

[Ingredients]

Milk chocolate : 180g

Fresh cream (milk fat content about 45%) : 125ml

Honey : 15g

Rum : 10ml

Unsalted butter : 20g

[Instructions]

1.Chop the chocolate.

2.Put honey and rum in fresh cream and boil.

3.Emulsify chocolate.

4.Add butter when temperature drops.

5.Once the butter has melted, pour it into the tart.

■Glaçage

[Ingredients]

Water: 30g

Whipping cream 35%: 35g

Granulated sugar: 50g

Cocoa powder: 20g

Gelatin sheet: 3g

[Instructions]

1. Soak the gelatin sheet in water

2. Measure the cocoa powder and sugar in the same bowl and whisk it.

3. Heat water and milk in a pan.

4. When 3 reaches a boil, add 2 and mix, then heat again.

5. When it’s boiled, add the gelatin sheet and melt, then strain it.