Schokoladentarte Grand Cru

For 12 slices
Preparation: approx. 30 min + approx. 4 hrs chilling + cooling time
Baking time: approx. 20 min

Ingredients

For the shortcrust pastry:

• 125 g room temperature butter

• 75 g powdered sugar

• 25 g blanched ground hazelnuts

• 1 egg (size M)

• 200 g flour (type 405)

• 10 g cocoa powder

For the chocolate ganache:

• 60 g Oswaldo chocolate

• 85 g cream

• 10 g glucose syrup

• 20 g room temperature butter

• Zest of half a tonka bean

For the salted caramel:

• 100 g cream

• 100 g sugar

• 12 g butter

• Seeds of 1 vanilla pod

• 6 g salt

Also:

• 1 tart pan (24 cm Ø)

• Flour for rolling out the dough

• Cocoa powder for decoration

• Dried legumes for blind baking

Instructions

1. For the shortcrust pastry, mix butter and powdered sugar with your hands or a hand mixer. Add hazelnuts, then the egg. Finally, quickly knead in the flour and cocoa to form a smooth dough. Shape into a ball, flatten, wrap in cling film and chill for at least 2 hours.

2. Preheat oven to 180°C. Roll out the dough (about 5 mm thick) on a floured surface or between two baking papers, line the tart pan, cut off the excess, and prick the dough several times with a fork.

3. Blind bake: line the dough with baking paper, fill with legumes, and bake for 10 minutes. Remove legumes and paper, then bake for another 5–10 minutes. Let the tart base cool in the pan.

4. For the salted caramel, melt the sugar in a saucepan over medium heat until golden.

5. Heat the cream separately and carefully stir into the caramelized sugar. Stir constantly until smooth.

6. Add the butter and vanilla seeds.

7. Briefly refrigerate the caramel sauce.

8. For the ganache, finely chop the chocolate. Bring cream, glucose syrup, and tonka bean zest to a boil, remove from heat, and gradually mix in the chocolate with a stick blender, avoiding air bubbles. Then add butter and mix in carefully.

9. Spread 100 g of the caramel on the tart base, then freeze briefly.

10. Pour the warm ganache over the caramel until the tart base is filled. (You may have a bit left over.)

11. Chill the tart for several hours.

12. Dust the tart edge with a delicate layer of cocoa powder.