Difficulty: 3/5
Indulge in this professional crunchy chocolate tart, adapted from Régal magazine (April/May 2013). With a crisp blind-baked crust, velvety ganache, and textured cacao nib leaves, it's a dessert that showcases true pastry expertise.
Bake the dough blind in the oven at 200°C for 15 minutes. Reduce the temperature to 160°C and cook for another 15 minutes. Dry the pie shell for 15-20 minutes in a very low oven.
Chop the 300 g chocolate and melt it gently in a bain-marie or microwave (defrost setting or 500W, stirring occasionally).
Bring the cream to a boil in a saucepan. Slowly pour one-third of the boiling cream over the melted chocolate. Using a spatula, mix vigorously in small circles to form a smooth, shiny emulsion. Add the remaining cream in thirds, then incorporate the diced butter. Mix well and pour into the cooled pie shell. Refrigerate for several hours to set.
Temper the 100 g chocolate with cocoa butter. Spread thinly on a sheet of guitar plastic (or acetate), sprinkle with finely crushed cacao nibs, and cover with another sheet. Let crystallize for about 30 minutes.
Unmold the chocolate sheet, peel off the plastic, and break into pieces. Arrange the crunchy leaves vertically on the set tart for dramatic volume. Remove from the fridge 1 hour before serving.
Source: A recipe from Régal magazine (All the pleasures of the table) April/May 2013.
