Chocolate Tart


Recipe for 8 pcs


Creme Brulee
  • Mix in mixing bowl Tg SMVC, eggs, water, oil, praline and half of cocoa nibs.
  • Mix for 5 m at medium speed.
  • Spread biscuit on tray 450g. sprinkle cocoa nibs on top
  • Bake 190°c-210°c in deck oven for 9 m.
  • When cold cut desire size.

Mousse Lait 35% CT

Make a Crème Anglaise:

  • Milk 125g + cream 125 g, give a boil, add in egg yolks 55 g + sugar 15 g, cook cream until 82°c, then stop cooking, sieve.


  • Melt chocolate at 45°c, mix warm Crème Anglaise and Gelatin mass.
  • Add melted chocolate and mix until smooth.
  • When cream at 35°c incorporate whipped cream at soft peak.  

Apricot Jelly
  • Boil yuzu puree, add Gelatin mass, cook again for 1 minute.
  • Pour jelly into silicone mould, freeze.

Vanilla Sable Dough
  • Mix all ingredients together (sanded) until form a smooth dough, keep in refrigerator for 3 hours then roll out 3mm. 

Chocolate Glacage
  • Cook milk & glucose, add gelatin mass, pour into melted chocolate.
  • Blend with hand mixer until smooth.
  • Add Miroir neutre.  
  • Use at 35c.

Chocolate Ganaache
  • Warm fresh cream, pour into chocolate, mix well.
  • When ganache is at 38°c add soft butter.
  • Use at 35c.


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