- 140g icing sugar 45g ground almond 3g salt 200g butter 68g egg yolk (room temperature) 80g flour (1), sifted 250g bread flour (2), sifted.
- Dark Chocolate Tart Filling
- 450g dark chocolate 225g Fresh cream 40g butter.
- Cocoa Glaze
- 50g cocoa powder, sifted 120g water 150g sugar 85g whipping cream 10g gelatine leaves, soaked.
- Beat together the icing sugar, ground almonds, salt and butter in a large bowl until white.
- Slowly add the egg yolks, and once combined slowly add the first batch of sifted flour (1) in stages.
- Once all combined add flour (2) in two stages and bring together.
- Allow the mix to rest for an hour in the fridge.
- Next, take an 8inch tart ring and grease with a very small amount of vegetable oil.
- Roll the pastry to 5mm thickness and line the ring, ensuring to get all the sides perfectly straight.
- Chill for 20 min in the fridge and trim the top of the ring flat with a sharp knife.
- Line the tart base with Clingfilm and baking beans and blind bake for 15 mins in the oven at 165°C.
- Once baked, remove the Clingfilm and beans and bake for a further 8 min until cooked.
- Allow the tart case to cool before removing from the ring.
Dark Chocolate Tart Filling
- Melt the chocolate on Bain Marie over hot water.
- In a separate pan, bring the cream and butter to the boil, then pour over the chocolate.
- Slowly fold the two components together and then blend with a stick blender to ensure it is velvety smooth.
- Once it has cooled to around 35°C in temperature, pour into the cooked tart case and allow to set at room temperature for a couple of hours.
Adam’s top tip: don’t put the tart in the fridge but allow it to cool naturally.
- Add the cocoa powder, water, sugar, and cream into a pan and bring to the boil
- Add the gelatine and whisk until dissolved, pass through a fine sieve.
- Cool down to 35°C in an ice bath.
- When cooled, pour a very thin layer on top of the set chocolate tart, and allow to set.