CHOCOLATE TART

A shortcrust pastry, an almond dacquoise, a ganache flavored with Grand Marnier and fleur de sel from Guérande, and then a chocolate mousse on top.
Design freely inspired by Sadaharu Aoki.

For a 22 cm tart ring,

The Shortcrust Pastry :
- 200 gr flour
- 125 gr butter (at room temperature)
- 50 gr powdered sugar
- 50 gr whole eggs
- pinch of salt

In a large bowl, mix with your fingers, flour, butter, sugar and salt until you get a sandy texture. Add the egg and combine. Do not over knead the dough.

Wrap it in plastic film and allow to rest at least 1 hour in the fridge. Then roll it out, prick with a fork and line it in a tart ring. Place in the freezer at least 1/2 hour and then put in a preheated oven for about 20-25 minutes.

The Almond Dacquoise :
- 50 gr egg white
- 50 gr icing sugar
- 50 gr ground almonds
- 1 tsp corn starch

Beat the egg-whites until stiff, then add in 2 times the sugar, keep beating to make a meringue. Fold in delicately the ground almonds and the corn starch.

Spread this batter over a baking paper and put in the oven for 15 minutes. When done, allow to cool down and then place in the middle of the shortcrust pastry (cooled down). Reserve.

The Ganache :
- 100 gr dark chocolate 70%
- 25 gr milk chocolate
- 150 gr cream
- 25 gr butter
- 30 gr Grand Marnier
- pinch of Fleur de Sel de Guérande.

Boil the cream and pour it over the chocolate, stir until homogeneous. Add the butter, stir again avoiding the air bubbles. 

Add the Grand Marnier and the fleur de sel de Guérande.

Pour this ganache right away over the crust and dacquoise and reserve in the fridge at least 1 hour.

The Chocolate Mousse :
- 35 gr egg-yolks
- 35 gr syrup 60° Bx (25 gr sugar + 10 gr water)
- 50 gr dark chocolate
- 15 gr milk chocolate
- 135 gr cream
- 2 gr gelatin

Bloom the gelatin in cold water.

Whip the cold cream not too firm, reserve in the fridge.

Melt the chocolate over a warm water bath.

Boil the syrup and pour it right away over the egg-yolks beatin all the time until completely cold. It has to be fluffy and smooth. When the chocolate reaches 45°C/113°F, fold it delicately to the previous mixture. Has to be homogeneous.

Then fold in the whipped cream.

Take the tart off the fridge and arrange the mousse over it with the help of a pastry bag (here with a 9 mm nozzle). Decorate as you want. Reserve in the fridge at least 4 hours.

 To make a perfect spiral I placed the tart over an old record-player (33 rpm position) :)

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