Ingredients
- 150 g of 70% cocoa dark chocolate from Valrhona
- 175 g flour + a little for the work surface
- 30 g of Valrhona cocoa powder
- 5 g of baking soda
- 150 g of unsalted butter
- 120 g of light brown sugar
- 50 g caster sugar
- 5 g of fleur de sel
- 2 g natural liquid vanilla extract
For the dark chocolate ganache
- 220 g dark chocolate (manjari 64% cocoa or guanaja 70% cocoa valrhona)
- 65 g of unsalted butter at room temperature
- 250 g of liquid cream with 30% fat
For the decor
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dark chocolate chips
Preparation
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Using a serrated knife, chop the chocolate into small pieces. Sift and mix the flour, cocoa powder and bicarbonate. In the bowl of a food processor, soften the butter; then add the sugars, fleur de sel and vanilla extract, then the flour/cocoa/bicarbonate mixture and the chopped chocolate. Mix as little as possible, as for shortcrust pastry, and use immediately.
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Preheat the oven to 170°C (gas mark 5-6), fan-assisted. On a work surface previously dusted with flour, using a rolling pin, roll out the dough to a thickness of about 8 mm, then cut out a disk 25 cm in diameter. Place the disk of dough in a 25 cm diameter and 2 cm high pastry ring placed on a baking sheet covered with baking paper. Bake for about 15 minutes.
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Remove to a wire rack and let cool. Do not remove the ring, leave it in place for later.
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Prepare the ganache: melt the previously chopped chocolate in the microwave or in a bain-marie. Bring the cream to the boil, pour a third of it onto the melted chocolate; mix starting from the center while gradually widening the movement outwards. Repeat the operation twice with the rest of the cream then, at 40/45 °C, incorporate the butter. Emulsify the ganache with a hand blender and use immediately.
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On a baking sheet covered with a sheet of baking paper, place the Infiniment Chocolat shortbread disc with the circle. Pour the chocolate ganache onto the cooled shortbread, spread it out and store the tart in the refrigerator for about 1 hour. Unmold using the tip of a knife. Decorate with chocolate shavings.
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Store and enjoy at room temperature.
