(This recipe appeared in the Summer 2019 issue of Pastry Arts Magazine)
Yield: 15 tarts
Chocolate Sweet Dough
- 250 g unsalted butter
- 250 g granulated sugar
- 125 g almond flour
- 440 g pastry flour
- 5 g salt
- 80 g Ghirardelli cocoa powder
- 100 g whole eggs
- 12 g water
- Cream butter and sugar together in stand mixer using paddle attachment.
- Add almond flour and mix until well combined and smooth.
- Add pastry flour, salt and Ghirardelli cocoa powder and mix until well combined. At this point the dough should be sandy and not holding together.
- Finally, add the eggs and water and mix until completely incorporated and smooth.
- Shape the dough into a rough rectangle, wrap in plastic, and allow to chill for at least 1 hour in the refrigerator.
- Sheet the dough to 3mm thick. Shape dough to fifteen 4” tart molds.
- Bake at 325˚F for about 14 minutes.
Dark Chocolate Cremeux
- 488 g whole milk
- 122 g heavy cream
- 67 g granulated sugar
- 37 g cornstarch
- 79 g egg yolks
- 183 g Ghirardelli 60% dark chocolate
- 24 g 100% chocolate liquor
- In a medium pot, mix together the milk and cream and heat up slowly on the stove.
- In a separate bowl, mix together the sugar and cornstarch. Add yolks and mix until well combined and smooth.
- When the milk and cream mixture is about to boil, whisk a couple ladles of it into the yolk mixture. Pour everything back into the pot and bring to a light boil for about 2 minutes.
- Off the stove, pour the hot mixture over the dark chocolate. Emulsify using a hand blender. Allow to cool down in the refrigerator.
- Pipe cremeux into 3” round Flexi molds and freeze until firm.
- 292 g Ghirardelli 60% dark chocolate
- 146 g unsalted butter
- 130 g whole eggs
- 272 g granulated sugar
- 9 g vanilla extract
- 146 g all-purpose flour
- 5 g salt
- Spray a sheet pan lined with parchment paper with non-stick cooking spray. Spray again and set aside.
- Over a double boiler, melt the chocolate with the butter to 110˚F.
- In a stand mixer fitted with the whisk attachment, whip the eggs, sugar and vanilla on 3rd speed for 3 minutes. Scrape down bowl. Mix on 1st speed while adding the chocolate and butter mixture.
- Sift together the flour and salt. While mixing chocolate mixture on 1st speed, add the dry ingredients. Scrape down the bowl, making sure there are no lumps. Scrape batter into prepared pan and bake at 325˚F for 10 minutes, until set.
Dark Chocolate Glaze
- 337 g granulated sugar
- 140 g water
- 125 g glucose
- 39 g trimoline
- 251 g heavy cream
- 95 g Ghirardelli cocoa powder
- 13 g gelatin sheets, bloomed
- In a pot, mix together the sugar and water and cook to 246˚F.
- Meanwhile, while sugar is cooking, mix together – in another pot – the glucose, trimoline and cream. Bring to a boil. Whisk in the cocoa powder.
- When the sugar syrup reaches 246˚F, pour it over the cream, trimoline, glucose and cocoa powder mixture; bring back to a boil. Using a hand blender, mix it for about 2 minutes. Pass through a chinois. Allow to cool down to 113˚F, then and add the bloomed gelatin. The glaze must be used at 109˚F to 118˚F when glazing dessert.
- Chocolate décor for garnish
- Edible gold luster spray
- Cut out a 1 1/2” section of the side of each tart mold.
- Cut out 15 3” rounds of brownies. Place one brownie round inside each tart shell.
- Unmold the frozen cremeux rounds and place on a wire rack. Cover with Dark Chocolate Glaze. Place a glazed round on top of each brownie round in the tart shells. Garnish with chocolate décor and a few cashews. Finish with a shot of edible gold luster spray.