Chocolate Tart

 BY CHRISTELLE BRUA 

For a tart for 10 people, 30 cm in diameter. 

SABLÉ DOUGH

INGREDIENTS: 
70 g butter
125 g sugar
55 g egg yolks
340 g T55 flour 

METHOD:
Using a stand mixer with the paddle attachment, soften the butter. Add the sugar, then the eggs with 1/3 of the flour, then
incorporate the remainder of the flour. Store this preparation in the refrigerator for 2 hours.
Take the dough and crumble it between your fingers. Roll out the dough in a ring 30 cm in diameter. Line the sides, then prebake in a convection oven at 150°C for 10 minutes. Leave to cool and store.

CHOCOLATE CRÉMEUX

INGREDIENTS: 
240 g 64% dark chocolate couverture
240 g 35% fat liquid cream
100 g milk
25 g butter
30 g whole egg

METHOD: 
In a bowl, pour in the chocolate. In a saucepan, add the cream, milk and butter. Heat well, avoiding boiling. Pour over the chocolate and mix gently. Incorporate the egg. Strain everything through a strainer and store. 

BAKING 

INGREDIENTS: 
Chocolate decoration as required.

METHOD: 
Preheat the convection oven to 200°C.
Fill the tart base with the chocolate crémeux, then turn off the oven.  Bake in the switched-off oven for 30 minutes until the tart is wobbly.
Remove from the oven and store at room temperature.