The perfect chocolate tart, simple and silky smooth
Chocolate Sablée Ingredients
Cake flour 433g
Cocoa powder 20g
Granulated sugar 140g
Almond flour 104g
Unsalted butter 350g
Whole eggs 86g
Preheat oven to 350F.
Using a paddle, cream butter and sugar together until light and fluffy.
Add almond flour and beat in well.
Add cake flour and cocoa powder at low speed and mix until incorporated.
Add eggs and mix just until combined, DO NOT overmix!
Wrap dough and chill in the cooler until firm enough to roll, about 1 hour.
Roll dough to 1/4" thick and cut to the desired size, place in your tart mold and cut off excess dough at the top of the rim.
With a fork, poke holes in the bottom of the tart shell. Place a piece of parchment paper on top of the dough and fill it with beans or rice to weigh it down. This will prevent the dough from bubbling.
Bake shells at 350F for 8-10 minutes or until the dough bounces back when gently pressed.
Allow shells to cool before filling.
Heavy cream 150g
Whole milk 75g
Dark chocolate couverture 112g
Whole eggs 50g
Preheat oven to 300F.
Boil milk and cream together.
Add hot cream mixture to chocolate and mix to combine.
Blend the chocolate mixture with an immersion blender until smooth.
Slowly add the eggs while mixing.
Strain the mixture and fill tart shells to the top.
Bake at 300F for 8-10 minutes. To check, gently tap the tarts and the filling should move as one unit and not running. The filling will slightly puff up and settle back down once cooled.
Once the tarts have cooled, decorate with heavy cream and cocoa powder.
Time to TASTE!!!