Recipe CHOCOLATE TART

To prepare this dish

Ingredient list

Chocolate short pastry

175 g Extra dry butter 84% fat
100 g fine sugar
20 g cocoa powder
50 g eggs
250 g T55 flour

Genmaicha crème brûlée

100 g whole milk
250 g Excellence whipping cream 35% fat
60 g fine sugar
75 g egg yolks
35 g prepared gelatine (3 g of 200 bloom gelatine and 18 g water)
6 g Genmaicha tea

Chocolate marquise

200 g whole milk
80 g egg yolks
160 g fine sugar
250 g dark chocolate coating (64% cocoa)
250 g Extra dry butter 84% fat

Chocolate mousse

300 g whole milk
30 g Genmaicha tea
180 g egg yolks
60 g fine sugar
300 g dark chocolate coating (64% cocoa)
105 g prepared gelatine (3 g of 200 bloom gelatine and 18 g water)
450 g Excellence whipping cream 35% fat

Spray gun mixture

150 g cocoa butter
150 g dark chocolate coating (64% cocoa)

Elle & Vire products used

Extra dry butter 84% fat

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   Chocolate short pastry

   Mix together the butter, granulated sugar and cocoa powder. Then add the egg and flour. Knead without overworking until the dough is homogenous. Place in the fridge at 5°C (41°F). Roll out the dough to a thickness of 3 mm then cut out four 16 cm circles. Leave to rest in a cold place for 1 hr, then cook in a fan oven at 180°C (356°F) for about 14 min.

2. 2

   Genmaicha crème brûlée

   Heat the milk and cream and infuse the Genmaicha tea for 3 to 4 min then strain. Make a custard with the milk, cream, granulated sugar, and egg yolks. Add the gelatine mix. Pour into 14 cm ‘flexipan’ insert moulds. Place in the freezer. 

3. 3

   Chocolate marquise

   Make a custard with the milk, granulated sugar and egg yolks. Pour onto the chocolate, mix, and blend in the butter.

4. 4

   Chocolate mousse

   Heat the milk and infuse the Genmaicha tea for 3 to 4 min and strain. Make a custard cooked at 85°C (185°F) with the Genmaicha tea infusion, egg yolks, and granulated sugar. Pour the custard onto the dark chocolate, mix in the gelatine mix. Chill at 30°C (86°F) and work in the whipped cream.

5. 5

   Spray gun mixture

   Melt together at 40°C (104°F).

6. 6

   Finition

   Arrange the mousse in a half dome in a plastic mould. Add the frozen crème brulée filling then cover with the marquise up to the top of the mould. Place in the freezer. Take out of the mould, assemble on the chocolate short pastry bases, and spray with the dark chocolate using a spray gun. Decorate with a chocolate shaving and a bit of Genmaicha tea.

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