Chocolate tart (small) (+/- 20 pieces)

I. Chocolate pate sablée

82g Almond powder
156g Starch
52g Veliche cocoa powder
490g Flour
4g Salt
272g Icing sugar
286g Butter
158g Eggs

METHOD

Mix the butter, icing sugar, salt and almond powder until smooth.
Add the eggs, followed by the sifted flour, cocoa powder and starch.
Roll out the pastry to a thickness of 3mm and place in a cake tin.

II. Chocolate Sacher biscuit

360g Marzipan 50%
169g Egg yolks
120g Eggs
60g Flour
40g Veliche High fat cocoa powder
80g Butter
80g Cocoa mass
200g Sugar
200g Egg whites
150g Smet hazelnut crunch

METHOD

Melt the butter together with the cocoa mass.
Smooth the marzipan with the help of a paddle.
Slowly add the eggs and egg yolks, scrape and make sure no lumps form.
Place the bowl on the whisk attachment and whip until pale.
Whisk the egg whites and sugar until stiff and fold into the marzipan mixture.
Fold in the sifted flour and cocoa powder in three batches.
Drizzle the melted butter and cocoa mass mixture over the marzipan and fold in.
Place the chocolate sable on top and sprinkle with cocoa nibs. Bake for 16 minutes at 165°C.

III. HAZELNUT PRALINE

312g Toasted hazelnuts, with skin
187g Sugar
1 Vanilla bean

METHOD

Caramelize the sugar and vanilla and add the toasted hazelnuts while still hot.
Spread out on a baking paper sheet, leave to cool down and blend everything until smooth

IV. HAZELNUT PRALINE FEUILLETINE

150g Feuilletine
50g Pure hazelnut paste
50g Veliche sensation 72%
50g Hazelnut praline
1g Salt

Stir the plain feuilletine in to the melted chocolate combined with the hazelnut paste, praline and salt. Put 20gr on the cooled off sacher tartlet.

V. DARK CHOCOLATE CREMEUX

310g Milk
310g Cream
135g Egg yolks
105g Sugar
360g El salvador

METHOD

In a saucepan, heat the cream and the milk.
Mix the egg yolks and sugar together.
Cook à l’anglaise to 82°C.
Add the Veliche El Salvador.
Mix with the help of a hand blender to obtain a smooth texture.
Put in a round mold and freeze leave some cremeux in a container in the fridge for piping.

VI. COCOA GLAZE

240g Cream
180g Sugar(1)
180g Glucose
120g Cocoa powder
180g Water
180g Sugar(2)
96g Gelatine mass

METHOD

Bring the cream, sugar(1) and glucose to a boil, combine the cocoa powder, water and sugar and stir in the boiled mass. Boil to 104.5°C and add gelatine.

ASSEMBLING

Unmould the Dark chocolate cremeux and glaze it, put on top of the chocolate sacher tartlet and pipe cremeux on the side. And put the beautiful Leman Decorations leaves on top.

TIPS

Try different kind off nozzles to create your style.