To celebrate Easter we asked Mano to give us one of their chocolate recipes, a real pâtissier's recipe to make at home. We were lucky enough to taste it before showing it to you and it was a treat: a true chocolate tart, indulgent and very refined. Over to you, for a change from the little eggs!
The tart we are going to make is built from a sweet pastry, a dark chocolate ganache and a cocoa streusel.
Sweet pastry:
90 g icing sugar
25 g unsweetened cocoa powder
120 g softened butter
2 g salt
30 g ground almonds
1 egg
210 g type 65 flour
Using the paddle on a food mixer, or by hand with a whisk, cream the butter and the sugar. Then add the egg and finally all the remaining dry ingredients.
Chill.
Roll out your pastry and line your tin with it, trimming the excess along the edge of the tin with a knife.
Bake in an oven preheated to 170°C for about 25 minutes.
Cocoa streusel:
25 g cold butter
25 g soft brown sugar
30 g ground hazelnuts
25 g type 65 flour
10 g cocoa
2 pinches of fleur de sel
In a bowl, rub the butter into all the dry ingredients with your fingertips. Spread on a baking tray lined with baking paper. Bake in an oven preheated to 170°C for about 30 minutes. Leave to cool before scattering it over the ganache.
Dark chocolate ganache:
250 g whipping cream
200 g good-quality dark chocolate (Valrhona, Barry and so on)
Bring your cream to the boil and pour it straight over the chocolate in a bowl; the cream should cover the chocolate. Cover with a plate for one minute. Using a spatula and moving in circles, stir the ingredients gently. The cream will thicken and smooth out until it becomes even and glossy. If any unmelted pieces of chocolate remain, place over a bain-marie to melt them (never put a ganache straight into the pan; the direct heat would burn it).
Pour the ganache into the pre-baked tart case; scatter the streusel over the ganache.
Chill until the ganache sets (about an hour).
The tart is better still if it is taken out of the fridge 20 minutes before serving, so that the ganache is softer.
Enjoy :)
Mano supplies sweet & savoury treats to satisfy every hunger, for every occasion. Behind Mano there is Clémence, passionate about craftsmanship, who trained with the best after business school and set up on her own some time later. Everything is made entirely by hand, with the best produce (seasonal, local & organic wherever possible). All of it in the pursuit of flavour and so of the pleasure of eating! To find out more, it is this way!
