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Bitter Chocolate Sablé Tart
 

Dining

Bitter Chocolate Sablé Tart

Methods


For the Sablé,
  • Mix flour, sugar and vanilla pod, add diced butter, mix until sandy texture,
  • Add yolks, chill, roll onto tart ring, blind bake (170°C: 30-35 mins).
For the chocolate mix,
  • Bring milk and cream to boil, pour onto chocolate,
  • Stir until melted, add beaten eggs. Mix well,
  • Pour into tart shell, sprinkle with toasted flakes almonds,
  • Bake at 130°C during 15-20 mins.
For  the apricot sorbet,
  • Bring water, glucose and sugar to a boil, remove from heat,
  • Add purée, mix well,
  • Allow to cool before churning.

Ingredients


For the Sablé,

  • 250gr x flour,
  • 200gr x diced bitter,
  • 100gr x icing sugar,
  • 35gr x yolks,
  • 1 x vanilla pod.

 

For the chocolate mix,
  • 300gr x bitter chocolate (70%),
  • 120ml x milk,
  • 220ml x cream,
  • 2 eggs.

 

For the apricot sorbet,
  • 250ml x water,
  • 250ml x apricot purée,
  • 20ml x liquid glucose,

Download the recipe in pdf

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