Short Crust Method
Combine dry ingredients in a mixing bowl with a paddle.
Add the butter and mix until the butter is in small pieces.
Add the eggs and mix to combine.
Wrap and refrigerate.
Once cold, roll out to 3 mm.
Line a 7.5 inch perforated tart ring.
Par bake the tart shell until set, about 8-10 minutes at 350°F.
X-Press Fudgey Brownie Method
Combine first hot water with brownie mix and blend on low speed for one minute.
Add remaining hot water and blend for one more minute on low speed.
Pour into the prepared tart shell.
Bake for about 18 minutes or until brownie is set.
While warm, gently press down on the brownie with something flat to level it out.
Ganache Layer Method
Melt the ganache to 110°F
Genlty blend in the Miroir Neutre without adding air to the ganache.
Pour over the brownie to the top of the tart shell.
Leave to set.
Milk Chocolate Chantilly Method
Heat half of the cream to a simmer.
Pour over the chocolate and blend to emulsify.
Gradually add the remaining cold cream.
Refrigerate overnight and then whip to a soft peak.
Using a spoon, create a free form shape onto a sheet pan lined with acetate.
Spray with chocolate spray.
While still frozen, transfer to the top of the tart.
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