Chocolate Tarte "Grand Cru"

Recipe by Christian Hümbs

Who is Christian Hümbs? Learn more about him and our collaboration in this blog.

 

For 12 servings
Preparation: approx. 30 mins + approx. 4 hrs. chilling time + cooling time
Baking time: approx. 20 mins

 

Ingredients

For the shortcrust pastry:
125g softened butter
75g icing sugar
25g blanched ground hazelnuts
1 egg (Size M)
200g flour (Type 405)
10g cacao powder

For the chocolate ganache:
60g Oswaldo 71% Choba Choba chocolate
85g cream
10g glucose syrup
20g softened butter
Zest of half a tonka bean

For the salted caramel:
100g cream
100g sugar
12g butter
1 vanilla pod (seeds scraped out) 6g salt
Additionally: 1 tart pan (24 cm Ø)
Flour for rolling out the dough
Cacao powder for decoration
Dried legumes for blind baking

 

Preparation

1) For the shortcrust pastry, mix the butter and icing sugar in a bowl using your hands or the kneading hooks of a hand mixer. Then knead in the ground hazelnuts and subsequently the egg. Finally, add the flour and cocoa powder and quickly knead all ingredients into a smooth dough. Shape the dough into a ball, flatten it, wrap it in cling film, and let it chill in the refrigerator for at least 2 hours.

2) Preheat the oven to 180°C. Roll out the shortcrust pastry on a lightly floured work surface or between two sheets of baking paper to about 5 mm thick and line the tart pan with it. Trim any excess dough and prick the dough several times with a fork.

3) For blind baking, line the dough with baking paper and fill it with dried legumes for weighting. Blind bake the shortcrust pastry in the preheated oven on the middle rack for about 10 minutes. Remove the baking paper with the legumes and bake the tart base for another 5–10 minutes until done. Remove the shortcrust pastry base from the oven and let it cool in the pan.

4) To make the salted caramel, gently caramelize the sugar in a small saucepan over medium heat.

5) Heat the cream in another small saucepan; when the sugar is completely caramelized, carefully add the cream and stir continuously until smooth.

6) Once the caramel sauce is smooth, add the butter and vanilla seeds.

7) Briefly place the salted caramel sauce in the refrigerator.

8) Meanwhile, for the ganache, finely chop the chocolate. In a saucepan, bring the cream with the glucose syrup and the grated tonka bean zest to a boil. Remove from heat and gradually mix in the chocolate with an immersion blender, making sure not to incorporate any air. Mix in the butter, being careful not to incorporate air.

9) Spread 100g of the caramel on the shortcrust pastry base and briefly place it in the freezer.

10) Now spread the still-warm ganache over the caramel until the shortcrust pastry base is fully covered. Caution, there might be a little ganache left over.

11) Chill the tart in the refrigerator for a few hours.

12) Cover the edge of the tart with a delicate coat of baking cacao.

Would you like to try the recipe at home?

Find the 220g pack of Oswaldo 71% couverture chocolate here. We are excited about the baking result and your feedback on the recipe! Write to us via the form below.