Creamy dark chocolate tart recipe
75g icing sugar
25g ground almonds
1 pinch of salt
400g single cream
300g dark chocolate
30g egg yolk
125g soft butter
30g crushed pistachios
Mix together the flour, the caster sugar, the salt and the ground almonds and add the egg and butter.
Roll out the pastry and lay in a pie tin.
Blind back the pastry for 10 minutes at 160/170 °C.
<strong>The tart with chocolate.</strong>
Boil the cream and the glucose.
Pour melted chocolate into the cream and then add the egg yolks.
Reduce the temperature to 45°C and add the butter then pour this mixture into the baked pastry crust.
Roast the almonds, hazelnuts and crushed pistachios in the oven for 5 to 6 minutes at 180°C then roll them in the caramel with 75g
of sugar in a nonstick pan.
Garnish over the chocolate tart.