Mirror Glaze Chocolate Cream Tart or Tarte au Chocolat is another delightful French recipe, that can take you out of your comfort zone, but it’s worth the time! And it looks like it came from a fancy patisserie! This delicious chocolate tart is composed by three different textures: a homemade sablé dough, with a buttery taste and crunchy texture, a rich chocolate cremeux and a silky, shiny chocolate glaze!
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Ingredients:
● Sweet Dough
2 ¼ cups (250g) pastry flour
⅔ cup (150g) cold butter
2 tbsp (30g) almond flour
½ cup (80g) powdered sugar
1 medium egg (50g)
pinch of salt
● Chocolate cream
½ cup (125g) milk
½ cup (125g) cream
two large egg yolks (50g)
3 tbsp (40g) granulated sugar
¾ cup (130g) dark chocolate 62%
● Chocolate glaze
3 tbsp (38g) cream
½ cup (100g) neutral glaze
⅓ cup (50g) dark chocolate 62%
3 tbsp (40g) water
Directions:
1. Preheat the oven to 329 °F (165°C).
2. Sift flour and powdered sugar. Add salt, almond flour and cold butter. Mix using the flat beater (if done by hand, use a fork), until you get a “sand like” texture.
3. Add the egg and mix to incorporate.
4. Refrigerate for 20 minutes.
5. Roll the dough to a 3mm thickness. Refrigerate again.
6. Cut the base using the frame and two or three 2 cm (½ inch) width strips. Brush the base with water to stick the edges.
7. Pinch it, trim the edges and refrigerate if necessary.
8. Use heat resistant plastic wrap or parchment paper. Add rice, beans or chickpeas.
9. Bake for 15-20 minutes or until it’s pale white. Remove the rice and back to the oven for another 10-12 minutes.
10. Once cooled, use a microplane to scrape the edges until smooth.
11. Melt cocoa butter and white chocolate on low heat and brush the tarts to avoid sogginess.
12. Melt dark chocolate. Mix egg yolks and sugar. Heat milk and cream. Pour the liquid over the egg yolks and sugar, gradually. Return to the saucepan using the strainer and cook until it reaches 83-84°C (181-183°F). Emulsify pouring the hot Creme Anglaise over the melted chocolate gradually. Let it cool on room temperature.
13. Melt dark chocolate. Heat cream, neutral glaze and water. Emulsify pouring the mixture over the melted chocolate gradually. Let it cool on room temperature.
14. For the assembly, pour the chocolate cream until it reaches ¾ of the tart’s height. Let it cool in the fridge 10-15 minutes. Pour the glaze when it cools down to 95-100.5°F (35-38°C). Sprinkle with golden powder.
Notes:
1. Don’t overmix the dough. The idea is not developing the gluten.
2. Tap the bowl with the chocolate glaze to remove any air bubbles.
3. Use a piping bag to pour the glaze over the chocolate cream.
4. Let it cool in the fridge 10-15 minutes before serving.
Your Mirror Glaze Chocolate Cream Tart Recipe is ready! Enjoy!
I bake you!
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