Recipe courtesy of Jacques Torres
Chocolate Gear Tart
- Level: Intermediate
- Yield: 50 mini tarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 50 servings
- Calories
- 79
- Total Fat
- 5
- Saturated Fat
- 3
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 1
- Cholesterol
- 13
- Sodium
- 7
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
Ingredients
For the ganache:
7 ounces bittersweet chocolate, chopped
2/3 cup cream
For the tart dough:
Generous 1/2 cup butter
Pinch salt
3/4 cup powdered sugar
1 large egg
1/4 cup almond flour
Scant 2 cups cake flour
1 -ounce cocoa powder
Directions
Special equipment:
Flexible tart pan: any baking supply store- Preheat the oven to 375 degrees F.
- Make the ganache: Place the cream in a heavy-bottomed saucepan over medium heat and bring to a boil. Pour the hot cream over the chopped chocolate and use a whisk to mix. The hot cream will melt the chocolate. Continue to whisk until the ganache is smooth. Set aside and allow them to cool.
- Place the butter, salt, sugar, egg and almond flour in a medium-size mixing bowl. The almond flour will add flavor to the dough. Use an electric mixer set on medium speed to beat the mixture just until combined.
- Add the cake flour and cocoa powder and mix just until the dough is smooth and holds together, about 30 seconds. Remove the dough from the bowl and pat into a disk. Wrap the dough in plastic wrap and place in the refrigerator for at least 1 hour before using.
- When you are ready to use the dough, remove it from the refrigerator and give it 4 or 5 quick raps with a rolling pin. This softens the cold butter. Roll the dough to the desired size on a lightly floured work surface.
- Use a 2-inch plain cutter to cut the tart shells from the dough. Use a 11/2-inch fluted cutter to cut the "gears" for the top of each tart. Place each tart shell in a flexible mini-pan and use a fork to dock the dough. Place the gear pieces on a parchment paper lined baking sheet. Bake each pan of dough for 10 minutes.
- Assemble the tarts: Place the ganache in a piping bag (no tip). The ganache should be slightly softer than the consistency of toothpaste. Pipe ganache into each tart. Set a gear shaped piece on end and tarts are ready to serve.