Tart with chocolate frangipane and chocolate pastry cream

Irresistible and chocolaty! Recipe by Chef Varvara Antoniou

INGREDIENTS

Chocolate Brisket Dough

• 50 gr. hazelnuts, roasted
• 50 g. almonds, caramelized
• 65 g. sugar
• 50 g. cocoa powder
• 125 g. butter, unsalted, in pieces
• 1 egg
• 150 g. flour for all purposes
• 5 gr. salt

Chocolate frangipane

• 150 g. hazelnuts, roasted
• 50 g. almonds, caramelized
• 50 g. sugar
• 100 g. chocolate with 55% cocoa, in pieces
• 60 g. flour for all purposes
• 100 gr. butter, unsalted, in pieces
• 1 egg

Chocolate pastry cream

• 125 g. milk
• 250 g. cream
• 1 egg
• 40 g. corn flour
• 1 kg. vanilla sugar
• 50 g. sugar
• 150 gr. chocolate with 55% cocoa, in pieces

USEFUL ITEMS

• snap-on tart tin 24 cm

< li>non-stick

• rolling paper

EXECUTION

Chocolate Brisket Dough

Step 1

Butter a springform tart tin (Ø 24 cm) and set aside.

Step 2

Put in the bucket 50 gr. roasted hazelnuts, 50 g. caramelized almonds, 65 g. sugar, 50 g. cocoa and grind 10 seconds/speed 10.

Step 3

Add 125g. butter, in pieces, 1 egg, 150 g. flour, 5 g. salt and adjust Dough/2 minutes. Transfer the dough. between 2 pieces of non-stick paper, to a thickness of 1 cm. and put in the fridge for 30 minutes.

Step 4

Roll out the dough, with a rolling pin, to a thickness of 0.5 cm and cover the bottom and sides of the spring form you prepared (see tip). Transfer back to the fridge until you are ready to make the frangipane. Meanwhile, preheat the oven to 170°C.

Chocolate Frangipane

Step 1

Put in the bucket 150 gr. roasted hazelnuts, 50 g. caramelized almonds, 50 g. sugar, 100 g. chocolate, in pieces, 60 g. flour and grind 10 seconds/speed 10.

Step 2

Add 100 g. butter, in pieces, 1 egg and mix 30 seconds/speed 10.

Step 3

Transfer the frangipane over the refrigerated dough and spread evenly with the spatula. Bake for 30-35 minutes (170°C). When the baking time is up, set aside to cool for at least 30 minutes.

Chocolate Pastry Cream

Step 1

Put in the bucket 125 gr. milk, 250 g. cream, 1 egg, 40 g corn flour, 1 teaspoon vanilla sugar, 50 g. sugar and mix 10 seconds/speed 10.

Step 2

Then, with the basket in place of the measuring cup, heat 10 minutes/100˚C/speed 3.

Step 3

Add 150 g. chocolate, in pieces and mix 30 sec/speed 10. Transfer the cream to the baked pastry with the cooled frangipane, garnish with caramelized coarse almonds and strawberries. Refrigerate to firm up before serving.

Tip

– You can save the leftover tart dough and bake it in the oven to garnish the tart at the end.

Variations /p>

– You can replace the berries with other forest fruits plain red or dipped in chocolate.

Bio Varvara Antoniou

By degree in Food Science Culinary Arts from Johnson and Wales University in Miami and a master's degree in Business Administration from the University of Nicosia, chef Varvara Antoniou has been teaching for the last seven years in secondary and higher education, as well as in professional seminars (hands on) Bakery and Confectionery. He believes that in the field of Cooking, Pastry and Bakery, knowledge and learning never stop. Varvara loves clean flavors and likes to create beautiful preparations with fresh and genuine ingredients.