Chocolate Tart

Credit: Mathilde de l'Ecotais

Coffee-vanilla flavors, cocoa toppings

5
Ingredients (10 people)

Making the crème brûlée

Making the milk chocolate lace tuile

Making the chocolate lace

Instructions

Step 1: Making the crème brûlée

Beat sugar together with egg yolks until the mixture turns light in color. Bring milk and cream to a boil. Add hot coffee. Pour over the egg yolks and sugar mixture, stirring thoroughly. Pour into a Flexipan mold. Bake for 40 to 45 minutes at 210°F (100°C) in a convection oven. Refrigerate.

Step 2: Making the vanilla ice cream

Mix whole milk, heavy cream, egg yolks, sugar, and vanilla beans, split in half and scraped. Cook in a double boiler at 183°F (84°C). Let cool to 39°F (4°C). Let sit, remove the vanilla bean, and process in the ice cream maker. Keep frozen until needed.

Step 3: Making the milk chocolate lace tuile

Chop the milk couverture chocolate into small pieces. Cook fondant and glucose at 300°F (150°C). Remove from heat and add the chocolate pieces. Pour the mixture onto a Silpat mat and let cool completely. Powder in a Thermomix and sift back onto a Silpat mat. Bake at 350°F (180°C) in a convection oven, until the chocolate darkens. Allow to crystallize on a marbled surface and set aside in a dry place.

Step 4: Making the chocolate lace

Melt the butter. Combine sugar, pectin, and cocoa powder. Add the melted butter, glucose, and cocoa paste. Dilute the mixture with water and stir over low heat. Continue cooking on low until the mixture comes to a boil.

Set aside to chill. Spread the mixture thinly on a Silpat mat and bake the lace at 340°F (170°C) in a convection oven, until slightly browned. Set aside in a dry place.

Step 5: Making the tarts

Roll out the dough to a 1/10 inch (2 mm) thickness. Line buttered tart shells 4 inches (10 cm) in diameter with the dough. Prick the bottoms of the shells with a fork.

Chop the dark couverture into small pieces. Bring the cream to a boil; pour over the couverture pieces. Mix milk and eggs and add to the melted couverture.

Bake the tart crusts for 15 minutes at 390°F (200°C), then add the filling, and return to the 390°F (200°C) oven. Turn the oven off, leaving the tarts inside until the filling sets. Let cool on a rack.

Step 6: Preparing the garnish

Stir the chocolate pastry cream until smooth and spread a very thin layer on a Silpat mat. Allow to dry for 1 hour at room temperature. Just before assembling the dessert, bake the cream in a convection oven at 350°F (180°C), until browned.

Step 7: Assembly and presentation

Turn out each tart onto a serving plate. Place a disk of crème brûlée inside the tart. Top with a quenelle of vanilla ice cream. Stud the ice cream with pieces of dried pastry cream, chocolate lace, and milk chocolate tuiles. Dust lightly with cocoa powder.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits