Chocolate Sweet Pastry
200 g soft butter
130 g icing sugar
70 g egg
40 g ground almonds
20 g cocoa powder
330 g T45 flour
2 g fine salt
Cacao Nib and Hazelnut Praline
560 g hazelnuts
190 g cacao nibs
500 g caster sugar
150 g water
5 g fine salt
Chocolate Fondant
100 g dark chocolate (Shay uses Tropilia 70%)
100 g butter
2 eggs
80 g caster sugar
20 g T55 flour
3 g baking powder
10 g cocoa powder
Nut Crumble Topping
25 g toasted cacao nibs
25 g toasted chopped almonds
25 g chopped pistachios (Shay uses Iranian pistachios)
25 g pearl sugar
To Serve
4 tbsp crème fraîche, Chantilly cream, or mascarpone
Method
1. Start by preparing the sweet chocolate pastry. Cream the softened butter with the icing sugar, then mix in the eggs. Once well combined, add the ground almonds and cocoa powder.
Ingredients:
200g soft butter
130g icing sugar
70g egg
40g ground almonds
20g cocoa powder
2. Sift the flour and add it to the mixture along with the salt. Mix until just combined, avoiding overworking the dough. Shape into a flat disc, wrap in cling film, and refrigerate for 6 hours.
Ingredients:
330g T45 flour
2g fine salt
3. After chilling, remove the cling film and roll the dough to a 2mm thickness. Cut out 8cm discs and gently press them into tart cases. Refrigerate again for 1 hour before baking.
4. Preheat the
oven to 170°C (gas mark 3.5).
Chocolate Praline Fondant Tarts Recipe
1. Prepare the Pastry Cases:
Bake the pastry cases for 10 minutes, then remove them from the oven and allow them to cool.
2. Make the Praline:
Toast the hazelnuts and cacao nibs in the oven until they are nicely golden.
In a heavy-based pan, heat the sugar and water until a golden caramel forms.
Stir in the hazelnuts, cacao nibs, and salt, then transfer the mixture to a silicone baking mat and let it cool completely.
Ingredients for the praline:
190g cacao nibs
560g hazelnuts
500g caster sugar
5g fine salt
150g water
3. Blend the Praline:
Once cooled, break the praline into pieces and blend in a high-power mixer until it reaches a peanut butter-like consistency.
Transfer to a piping bag and chill in the fridge until needed.
4. Prepare the Chocolate Fondant Filling:
Place the chocolate in a heatproof bowl over a pan of gently simmering water, ensuring the bowl does not touch the water.
Stir until fully melted and reaches 45°C, then mix in the butter and maintain at 40°C.
Ingredients for the chocolate filling:
100g butter
100g dark chocolate (Shay uses Tropilia 70%)
In a separate bowl, whisk the eggs and sugar until foamy.
Sift together the flour, cocoa powder, and baking powder in another bowl.
Additional ingredients:
20g T55 flour
2 eggs
80g caster sugar
10g cocoa powder
3g baking powder
Combine the melted chocolate mixture with the foamy egg mixture, stirring until smooth.
Gently incorporate the dry ingredients.
5. Assemble the Tarts:
Fill the pastry cases halfway with the fondant mixture.
Pipe a small round of praline into the center of each tart.
Cover with the remaining fondant mixture, leaving a slight gap at the top.
Chill in the fridge until ready to bake.
6. Bake the Tarts:
Preheat the oven to 200°C (gas mark 6).
Bake the fondant tarts for 5 minutes.
7. Serve:
Remove the tarts from the oven and place them on serving plates.
Sprinkle with crumble topping.
Add a quenelle of crème fraîche, Chantilly cream, or mascarp
one on the side.
Serving suggestion:
4 tbsp crème fraîche, Chantilly cream, or mascarpone.
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