Chocolate Almond Tart


Pie Dough Method
  • Dissolve the sugar in the water and set aside. 
  • Cream the butter and salt. 
  • Add 1/3 of the water and 1/3 of the flour and mix until combined. 
  • Add the rest of the water and flour. 
  • Scale dough at 10oz per tart. 
  • Chill the dough then roll it out. 
  • Par bake the tart shell at 400°F for about 15 minutes with pie weight.

Almond Cream
  • With a paddle mix the butter and sugar until a creamy texture. 
  • Mix in the almond flour and powder milk just until combined. 
  • Gradually add the eggs until you have a smooth texture.
  •  Add the flour and mix just until it comes together. 
  • In the parbaked tart shell spiral the Vivafil Raspberry and Almond Cream. 
  • Large Tart = 100g Vivafil Raspberry 100g Almond Cream Bake at 350°F for 10 minutes.
  • Small Tart = 15g Vivafil Raspberry 15g Almond Cream

Baked Ganache Method
  • Heat the cream and glucose to 176°F and pour it over the chocolate. 
  • Mix till combined. 
  • Add the eggs and yolks and mix till combined. 
  • Pour over the almond cream and Vivafil Raspberry.
  •  Bake at 300°F for 20-30 minutes or until set. 
  • 525g per large tart or 50g per small tart.

White Chocolate Chantilly Method
  • Melt the Belcolade Blanc and mix the cream in to form a ganache. 
  • Add the Classic Orange and mix to combine. 
  • Whip till it forms a soft peak. Ganish the tart as desired.

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