Ingredients

  • Pâte Sablée:
  • 125 g / 4½ oz butter
  • 60 g / 2 oz powdered sugar
  • 1 egg
  • 4 g / 1/7 oz vanilla pod
  • 1 g / 1/30 oz salt
  • 185 g / 6½ oz Italian 00 flour
  • Dark chocolate ganache:
  • 150 g / 5¼ oz Zaini dark chocolate
  • 150 g / 5¼ oz cream
  • White chocolate ganache:
  • 150 g / 5¼ oz white chocolate
  • 150 g / 5¼ oz cream

TWO CHOCOLATES TART

Difficulty: medium
Preparation: 75 min
Pers.: 8
25    

Directions

Quick and easy, with a spectacular final effect. This recipe for Two Chocolates Tart gives excellent results, and saves both time and ingredients. You only need flour, powdered sugar, butter, eggs, a little salt, cream, and white and dark chocolate. Instead of classic shortcuts pastry, this recipe calls for pâte sablée, in which the butter is rubbed into the flour until it is like sand. This gives the cake a softer, crumblier consistency. The result is a light, luscious pastry that melts in your mouth. It is a really delicious dessert, which is attractive to look at, thanks to a few simple steps.

1

To prepare Two Chocolates Tart, start from a pâte sablée base. Mix chopped cold butter, sugar, vanilla, flour and salt together in a planetary mixer. Add egg, and mix again for a few seconds. Roll pâte sablée out to a disc. Place between two sheets of baking paper, and put in the fridge for two hours. Line a 16 to 18 cm / 6¼ to 7 inch diameter cake pan with pâte sablée taken from the fridge, and prick with the prongs of a fork. Put in the oven (170 °C / 338 °F) for twenty minutes.

2

Meanwhile prepare two ganaches. To make dark chocolate ganache, bring cream to a boil and add to dark chocolate, previously melted in a double boiler or microwave. To make white chocolate ganache: bring cream to a boil, and add to white chocolate melted as above. Set two mixtures aside, and leave to cool.

3

Pour two ganaches into the baked pâte sablée: start by forming a ring of white chocolate ganache. Then do the same with dark chocolate ganache, and alternate them until finished. At this point, make spirals in the ganaches on the tart using a spoon. Leave to stand in the fridge for thirty to forty minutes.

Protip

To get a crumbly base, do not take pastry out of the fridge to early. Also, do not leave ganaches to stand for too long before filling the tart, so they remain soft.
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FACTORY OUTLET

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