Chocolate Amaretto Tart
This chocolate Amaretto tart is a delight for both the eyes and the taste buds. It looks amazing, but it taste even better, combining chocolate with a touch of Amaretto liqueur and just enough texture from the caramelized nuts.
Servings :18 cm diameter
Ingredients
Pate sucree:
- 125 g butter (chilled and cubed)
- 270 g white flour (sifted)
- 1 g salt
- 60 g powdered sugar (sifted)
- 30 g almond flour
- 50 g whole eggs
- 2 g vanilla extract
Frangipane:
- 50 g butter (softened)
- 50 g powdered sugar
- 50 g whole eggs
- 50 g almond flour
- 10 g white flour
- 1 g vanilla extract
- 50 g Amaretto for soaking
Chocolate ganache:
- 120 g dark chocolate 60-70% ( melted)
- 95 g heavy cream
- 30 g liquid glucose
- 20 g butter (softened)
White chocolate chantilly
- 210 g heavy cream (hot)
- 1 g gelatin + 12g cold water*
- 75 g white chocolate
- 3 g vanilla extract
Instructions
Pate sucree:
- Combine the dry ingredients in the bowl of your mixer.
- Add the butter and mix until the mixture looks sandy and the butter is broken into very small pieces.
- Add the egg and vanilla, all at once and mix just until the dough comes together.
- Wrap in plastic wrap and refrigerate for at least 6 hours.
- Once chilled, transfer on a floured working surface and roll it into a 2mm thick sheet. Place the dough in your tart ring and press it lightly to line the ring well.
- Puncture the bottom of the tart with a fork to allow steams to escape then freeze for at least 10 minutes.
- Bake in the preheated oven at 170C for 15-20 minutes or until slightly golden brown. Allow to cool down.
Frangipane:
- Mix the butter and sugar until creamy.
- Add the egg and mix well then stir in the rest of the ingredients.
- Spoon into a pastry bag then fill the tart crust halfway with the frangipane.
- Bake 10-15 more minutes or until the frangipane is slightly golden brown.
- Allow to cool down then use the 50g of Amaretto to brush over the frangipane, soaking it in this delicious liquor.
Chocolate ganache:
- Combine the cream and glucose and heat them until the boiling point.
- Pour over the chocolate and let sit for 5 minutes then mix well.
- Add the butter and give it a good mix.
- Pour the ganache over the frangipane in the tart shell and refrigerate.
White chocolate chantilly:
- Bloom the gelatin in cold water. Once it is bloomed, add it into the hot cream.
- Pour the mixture over the chocolate.
- Blend well with an immersion blender, then add the vanilla.
- Cover with plastic wrap and refrigerate at last 8 hours.
- Once chilled, whip until stiff peaks form then use it to decorate the tart.
- Finish the tart with your desired decoration - I used caramelized pecans, hazelnuts and corn flakes.
- Enjoy!
Notes
Notes
* As long as the gelatin has the same bloom - power to set - you can use either gelatin sheets or powder gelatin. The only thing that changes is the way you hydrate it in water and the quantity of water you add.
* As long as the gelatin has the same bloom - power to set - you can use either gelatin sheets or powder gelatin. The only thing that changes is the way you hydrate it in water and the quantity of water you add.