EASTER : Chocolate tart "Rendez-Vous" by Jean-Paul Hevin

INGREDIENTS FOR 4 PERSONS

For the sweet dough

• 25g 70% dark chocolate Guanaja
• 140g soft butter 
• 90g icing sugar 
• 30g almond powder 
• 2 drops of natural liquid vanilla 
• 1 pinch of salt 
• 50g eggs 
• 230g flour 

For the ganache 

• 180g 66% dark chocolate Caraibe
• 210g whipping cream 
• 25g whole egg 
• 20g egg yolk 
• 40g butter 

For the icing

• 110g whipping cream 
• 10g  invert sugar or honey 
• 100g 70% dark chocolate Guanaja

For the decor (optional)

• 20g of egg whites 
• 20g caster sugar 
• 20g of icing sugar 
• 100g dark chocolate
• golden powder

METHOD 

Step 1: Sweet dough

Melt the chocolate in a bain marie. Gently mix the butter, icing sugar, almond powder, vanilla and salt. Add the eggs, then the flour and finally the melted chocolate. Mix until you obtain a homogeneous mass. Film it for six hours in the fridge.

Spread thinly, approximately 3 mm thick. Line a 22 cm tart ring and leave in the fridge for 30 minutes. Bake at 170°C for approximately 20 minutes.

Step 2: Ganache

Chop the chocolate. Boil the cream. Pour it in three batches over the chocolate, mixing until you obtain a homogeneous mixture. Add the beaten whole egg and the yolk. Then add the butter in pieces and mix again.

Pour the ganache into the tart base, bake for 5 minutes at 170°C. Let cool time to time (add a little water if necessary).

Step 3: Icing

In a saucepan, bring the cream to the boil with the sugar. Chop the chocolate, pour in the cream and mix gently with a whisk to create an emulsion.

Spread the icing on the cooled tart using a spatula and leave to cool for 30 minutes.

Step 4: Decor

Beat the whites with the caster sugar, delicately incorporate the icing sugar.

Cook the poached meringue in drops for 1 hour 30 minutes at 100°C.

Temper the chocolate and pipe two needles.

Dust the meringue with gold, place the decorations.