The chocolate tart
by Philippe Conticini and Nicolas Piacello.
RECIPE INFO
Servings
6-8
Time to make
30 min.
Cooking time
20 min.
LIST OF INGREDIENTS
Sweet dough
| Ingredients | Quantity |
|---|---|
| Butter (82 % fat) | 150 g |
| Powdered sugar | 95 g |
| Fleur de sel | 1 g |
| Vanilla powder | 1 pinch |
| Almond powder | 30 g |
| Whole egg | x1 big (60 g) |
| All-purpose flour | 250 g |
Ganache (N. Paciello)
| Ingredients | Quantity |
|---|---|
| Honney | 25 g |
| Glucose | 25 g |
| Whipping cream (+30% fat) | 170 g |
| Butter | 15 g |
| Dark Chocolate | 150 g |
Ganache (P. Conticini)
| Ingredients | Quantity |
|---|---|
| Whole egg | x1 (50 g) |
| Whipping cream (+30% fat) | 150 g |
| Semi-skimmed milk | 150 g |
| Milk Chocolate | 30 g |
| Dark Chocolate | 170 g |
Instructions
EQUIPMENT
VIDEO RECIPE
NOTES
⚠ My favorite: Chef Conticini’s!
