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Dark Chocolate Sable Tart Ganache

CHOCOLATE TART IMAGE 1.jpg

Ingredients

TART

110 g unsalted butter

230 g flour

30 g hazelnut flour

A pinch of salt

90 g sugar

1 egg

GANACHE

450g 70% chocolate

375 g cream

150 ml maple syrup

OPTIONAL BULB

2 pears

1/2 vanilla pod

4 tbsp maple syrup

Juice of half a lemon

Maldon Salt

preparation

Measure out the butter and cut it into pieces, then place it in the freezer for a few minutes.

Sift together the dry ingredients (flour, icing sugar, hazelnut flour and salt). Add the cold butter pieces to the dry ingredients and rub the mixture between your hands until it reaches a sandy consistency. Add an egg to the mixture and mix with your hands until the dough comes together.

Knead the dough with the palm of your hand for up to two minutes until it becomes smooth. Roll out the dough between two sheets of baking paper to a thickness of 2 mm. Form the dough into small rings or a larger cake tin, then place it in the freezer for a few minutes.

Preheat the oven to 160° C and bake for 20 minutes. Bake the rings or cake tin for 5-10 minutes until the dough is golden brown. Allow to cool and place in the fridge.

Melt the chocolate in a warm water bath until it reaches 50°C. Heat the cream to 80°C and mix the two ingredients with the maple syrup in a bowl. Leave to cool at room temperature for 15 minutes and pour into the cake tin. Leave to set overnight in the fridge.

Peel and slice the pears and put them in a pan with the maple syrup, lemon juice and vanilla pulp. Cover with a piece of baking paper and cook gently.

Add a little water to prevent caramelization before the pears have reached the desired cooking point. Cut into cubes and serve with the tart.

Sprinkle with a few flakes of Maldon salt.

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