Chocolate Tart with Flourless Chocolate Sponge, Raspberry Jam and Chocolate Sable

Chocolate Sable
Flour – 125gm
Unsalted Butter – 90gm
Cocoa Powder Callebaut – 12.5gm
Icing Sugar – 50gm
Eggs – 25gm

Method:

1. Mix flour, butter and cocoa powder until the flour reaches a sandy texture (rub-in-method).
2. Add icing sugar and eggs and knead until it formed dough.
3. Rest in the fridge for 1 hour, then roll and line the tart rings.
4. Bake in a tart ring at 170°C for approximately 20 minutes.

Flourless Chocolate Sponge
Egg Yolks – 75gm
Egg Whites – 100gm
Caster Sugar – 120gm
Cocoa Powder, Callebaut – 35gm

Method:

1. Whip egg yolk and 30g of sugar until thick and fluffy.
2. Make a meringue with the remaining sugar and egg whites.
3. Fold cocoa powder into yolk mixture.
4. Fold in meringue carefully and bake in a ring.
5. Bake at deck oven at 170°C for approximately 20 minutes.

Raspberry Jam
Raspberry Puree – 125gm
Caster Sugar – 70gm
Pectin – 2.5gm

Method:

1. Boil raspberry puree 50g sugar.
2. Mix another 20g of sugar with pectin and pour over simmering raspberry mixture.
3. Continue cooking until 104°C and add in lemon juice.
4. Quickly transfer to another cold container, plastic wrap and store till required.

Chocolate Chiboust
Milk – 140gm
Whipping Cream 35% Fat – 100gm
Egg Yolks – 140gm
Custard Powder – 16gm
Gelatine – 8gm
Egg Whites – 200gm
Sugar – 120gm
Callebaut Dark Chocolate, Madagascar 67% – 325gm

Method:

1. Dissolve gelatin with cold water.
2. Boil milk and cream, pour over premixed yolk and custard powder, and then mix well.
3. Bring the mixture to boil again (like to make pastry cream).
   Add in gelatin into warm pastry cream.
4. Make a Swiss meringue with egg white and sugar (Bain-marie egg white and sugar until 65°C).
5. Fold meringue into pastry cream; lastly fold in melted warm dark chocolate.

 

Chef Amit Sinha
Executive Pastry Chef
L’Opera