How to make a perfect Chocolate Tart | Filled with fudgey ganache
Published at : November 07, 2021
0:00 Intro
1:02 Structure
1:18 Tart Shell
3:53 Croustillant
5:50 Ganache
7:33 Chocolate Glaze
9:38 Decorations
There are two types of chocolate tarts – one that’s filled with chocolate ganache, the other where you bake a chocolate filling. This one is a tart filled with chocolate ganache!
In case you've missed it, here's the link to the baked chocolate tart: https://www.youtube.com/watch?v=6Mius3YHPF0&t=451s
▶Chocolate Tart◀
Quantity: 6 tarts of 8cm diameter
⊙Chocolate Tart Shell⊙
Butter 80g
Powdered Sugar 75g
Almond Powder 12g
Cocoa Powder 15g
Cornstarch 40g
Eggs 40g
Cake Flour 140g
① Lightly beat the butter.
② Sift in the powdered sugar/almond powder/cocoa powder/cornstarch and mix.
③ Gradually add the eggs and mix.
④ Finally sift in the cake flour and sift in the dry ingredients (flour, cocoa powder) and mix well.
⑤ Knead + roll it out to 2mm between parchment papers and rest in the fridge for 1~2hrs.
⑥ Cut it out into discs + strips.
⑦ Line the tart ring. (you need to grease the inside of the tart ring with butter in advance)
⑧ Bake at 160℃ for 14~15mins. (pre-heat to 160℃)
⊙Croustillant Layer (crunch)⊙
Milk Couverture Chocolate 15g
Dark Couverture Chocolate 5g
Feuilletine (Cacao Barry) 45g
Hazelnut Praline 45g
① Melt the chocolate.
② Add everything together and mix well.
③ Place 15g at the bottom of the tart shell and press down gently.
*You can replace feuilletine with cornflakes although feuilletine is a lot better!
*Regarding hazelnut praline here is a link on how to make homemade praline:
⊙Chocolate Ganache⊙
Heavy Cream 140g
Dark Chocolate 100g
Milk Chocolate 100g
Butter 25g
① Melt the dark & milk chocolate, heat the heavy cream. (everything at around 45~50℃)
② Add everything into a bowl and blend.
⊙Chocolate Glaze (Optional)⊙
Water 15ml
Sugar 30g
Glucose 30ml
Condensed Milk 20ml
Gelatin 2g
Dark Couverture Chocolate 30g
① Add water, sugar, glucose and boil to 103℃.
② Add condense milk, bloomed gelatin, dark couverture chocolate and blend.
③ Leave it overnight and use it the next day.
Storage: Store in the fridge up to 3 days.
---------------------------------------------------
★My Ingredients★
Dark Couverture Chocolate: https://amzn.to/3nmcJxJ
White Couverture Chocolate: https://amzn.to/3Gf8zQU
Valhrona Cocoa Powder: https://amzn.to/3lPdvnc
Snow Sugar: https://amzn.to/2Znp7p5
Ghirardelli Chocolate Sauce: https://amzn.to/3DNN1J5
★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (https://amzn.to/3hSMblB)
Silicone Mat: Silpat(https://amzn.to/3CApmLt) or Silpat equivalent(https://amzn.to/3hUyZwG) Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (https://amzn.to/3nWy3Mj)
Food Processor: Hanil (https://amzn.to/2XNxWYg)
Stand Blender: Vitamix QuietOne (https://amzn.to/3nTtBxK) Infrared Thermometer: https://amzn.to/3hW52fS
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: https://amzn.to/3zwAHu4
Zester: Microplane (https://amzn.to/3EGD9Ck)
Whisk: Matfer
★SUBSCRIBE to my Channel★
https://www.youtube.com/channel/UCq6EbtLtwyF9ONFBqIkR4yw?sub_confirmation=1
★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!
As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!
I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.
★Instagram★
https://instagram.com/sugarlane.korea
★슈가레인 베이킹 스튜디오 수강 문의★
https://blog.naver.com/oasis8jd
#chocolatetart #tart #sugarlane #ganache #조한빛 #슈가레인
1:02 Structure
1:18 Tart Shell
3:53 Croustillant
5:50 Ganache
7:33 Chocolate Glaze
9:38 Decorations
There are two types of chocolate tarts – one that’s filled with chocolate ganache, the other where you bake a chocolate filling. This one is a tart filled with chocolate ganache!
In case you've missed it, here's the link to the baked chocolate tart: https://www.youtube.com/watch?v=6Mius3YHPF0&t=451s
▶Chocolate Tart◀
Quantity: 6 tarts of 8cm diameter
⊙Chocolate Tart Shell⊙
Butter 80g
Powdered Sugar 75g
Almond Powder 12g
Cocoa Powder 15g
Cornstarch 40g
Eggs 40g
Cake Flour 140g
① Lightly beat the butter.
② Sift in the powdered sugar/almond powder/cocoa powder/cornstarch and mix.
③ Gradually add the eggs and mix.
④ Finally sift in the cake flour and sift in the dry ingredients (flour, cocoa powder) and mix well.
⑤ Knead + roll it out to 2mm between parchment papers and rest in the fridge for 1~2hrs.
⑥ Cut it out into discs + strips.
⑦ Line the tart ring. (you need to grease the inside of the tart ring with butter in advance)
⑧ Bake at 160℃ for 14~15mins. (pre-heat to 160℃)
⊙Croustillant Layer (crunch)⊙
Milk Couverture Chocolate 15g
Dark Couverture Chocolate 5g
Feuilletine (Cacao Barry) 45g
Hazelnut Praline 45g
① Melt the chocolate.
② Add everything together and mix well.
③ Place 15g at the bottom of the tart shell and press down gently.
*You can replace feuilletine with cornflakes although feuilletine is a lot better!
*Regarding hazelnut praline here is a link on how to make homemade praline:
⊙Chocolate Ganache⊙
Heavy Cream 140g
Dark Chocolate 100g
Milk Chocolate 100g
Butter 25g
① Melt the dark & milk chocolate, heat the heavy cream. (everything at around 45~50℃)
② Add everything into a bowl and blend.
⊙Chocolate Glaze (Optional)⊙
Water 15ml
Sugar 30g
Glucose 30ml
Condensed Milk 20ml
Gelatin 2g
Dark Couverture Chocolate 30g
① Add water, sugar, glucose and boil to 103℃.
② Add condense milk, bloomed gelatin, dark couverture chocolate and blend.
③ Leave it overnight and use it the next day.
Storage: Store in the fridge up to 3 days.
---------------------------------------------------
★My Ingredients★
Dark Couverture Chocolate: https://amzn.to/3nmcJxJ
White Couverture Chocolate: https://amzn.to/3Gf8zQU
Valhrona Cocoa Powder: https://amzn.to/3lPdvnc
Snow Sugar: https://amzn.to/2Znp7p5
Ghirardelli Chocolate Sauce: https://amzn.to/3DNN1J5
★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (https://amzn.to/3hSMblB)
Silicone Mat: Silpat(https://amzn.to/3CApmLt) or Silpat equivalent(https://amzn.to/3hUyZwG) Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (https://amzn.to/3nWy3Mj)
Food Processor: Hanil (https://amzn.to/2XNxWYg)
Stand Blender: Vitamix QuietOne (https://amzn.to/3nTtBxK) Infrared Thermometer: https://amzn.to/3hW52fS
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: https://amzn.to/3zwAHu4
Zester: Microplane (https://amzn.to/3EGD9Ck)
Whisk: Matfer
★SUBSCRIBE to my Channel★
https://www.youtube.com/channel/UCq6EbtLtwyF9ONFBqIkR4yw?sub_confirmation=1
★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!
As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!
I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.
★Instagram★
https://instagram.com/sugarlane.korea
★슈가레인 베이킹 스튜디오 수강 문의★
https://blog.naver.com/oasis8jd
#chocolatetart #tart #sugarlane #ganache #조한빛 #슈가레인
perfectChocolateFilled