- 20gr Almond flour
- 30gr Corn starch
- 100gr APF flour
- 1gr Salt
- 55gr Icing sugar
- 55gr Butter (cold)
- 22gr Milk
- 100gr Heavy Cream
- 70gr 64% Single origin Malabar dark chef's chocolate
- 30gr Cocoa Butter
- 40gr sugar (depending on your choclate)
- Mix all ingredients in a food processor or by hand except the milk. You want a smooth but stiff dough, add little by little milk, until dough just comes together. It should not be sticky.
- Chill the dough in the fridge for 2 hours.
- While your dough chills, prepare the ganache. Melt your cream, cocoa butter and sugar on low flame. Once hot, remove from stove, then add in your 64% Single Origin Malabar Dark Chef's chocolate .
- After letting the chocolate and cream sit for two minutes, take a whisk and start emulsifying the chocolate and cream mix with smooth but fast circular movements.
- Once your ganache is fully emulsified, it should be shiny and homogenous. Let it rest in a covered bowl until we are ready with the tarts shells. Take your dough out of the fridge, let it get slightly warmer for a few minutes, Butter your tart rings (You can use several mini rings or a 9-12” spring pan) and preheat your oven to 160 C.
- Then start to roll out your dough on your work surface. You might need some flour for this, but don’t use too much. Your dough should be rolled out evenly to about 2mm thickness.
- Bring the dough sheet into the tart ring and align it evenly on the base and the walls of the ring.
- Bake for 22-26 minutes depending on your oven at 160 C. Take your tarts out of the oven once done and brush them with some melted cocoa butter, this will keep them fresh and crisp for longer.
- Depending on the season or your kitchen temperature you might need to remelt your ganache a little at this point.
- Once the ganache is in flowing consistency, transfer it into a piping bag. Fill your cooled tart shells with the ganache, sprinkle a few flakes of sea salt on top and let the tarts set in the fridge for a few hours.