Tart au chocolat with Milk and White chocolate cremeux

agosto 10, 2016

A lot of people on my Instagram page have asked for the recipe of this really delicious tart i made for the very first time and all i can say is that it has become easily one of my new favorite desserts.
So here it is, hope you try to make it and enjoy it. :)


For the hazelnut and corn flakes whole wheat crust:

150 gr whole wheat corn flakes
200 gr hazelnut paste or (nutella)

Instructions:


1. Crush the corn flakes in a bowl with your hand or using a food processor  until they are finely ground.
2. Melt the hazelnut paste or nutella (if you find it to be a little too stiff) and pour it over the corn flakes you just crushed.
3. Combine everything together until it forms a paste a press it into your tart pan i used this one  if you haven't got the same on i have you cold use any tart pan you have with a removable bottom or a spring form pan.
4. Put it in the fridge to set.

For the filling:

2 large fresh eggs
460 ml heavy cream
340 gr dark chocolate i used 50 %

Instructions:

1. Chop the chocolate and put it into a bowl, in another bowl whisk your two eggs. Set aside
2. Bring the heavy cream to a full boil until it rises to the top of the pan (it is important that your cream is really really hot as this will partially cook the eggs and help to set the mixture.) immediately pour it over the eggs slowly whisking constantly.
3 . Add the chopped chocolate and stir until smooth.
4. If you find that there are some pieces of chocolate that haven't melted you could use and immersion blender to eliminate those.
5 . Pour the chocolate mixture over the the chilled crust and refrigerate until set. (About 3 hours) or overnight is better.


Milk Chocolate cremeux 
Adopted from majachocolat

2 gr of gelatine (gelatine sheet)
100 gr milk chocolate 
80 ml milk 
80 ml heavy cream
2 egg yolks 
15 gr sugar 

Instructions:

1. Soak gelatine in cold water and chop chocolate finely. 
2. In a medium saucepan, bring milk and cream to a boil. Remove from heat. In a medium bowl, whisk together egg yolks and sugar. 
3. Gradually whisk in the hot cream. Transfer to saucepan and warm up, stirring constantly, until the custard is 83°C and slightly thickened. 
4. Strain the custard through a fine sieve into a bowl. 
5.Squeeze excess water from the gelatine and stir in the custard. 
6. Add the chopped chocolate and let stand until melted, about 1 minute. 
7. Stir until smooth. Refrigerate until set, 5-6 hours or overnight.



White Chocolate cremeux
Adopted from majachocolat

2 gr of gelatine (gelatine sheet)
140 gr white chocolate
80 ml milk
80 ml heavy cream
2 egg yolks
15 gr sugar

Instructions:

1. Soak gelatine in cold water and chop chocolate finely.
2. In a medium saucepan, bring milk and cream to a boil. Remove from heat. In a medium bowl, whisk together egg yolks and sugar.
3. Gradually whisk in the hot cream. Transfer to saucepan and warm up, stirring constantly, until the custard is 83°C and slightly thickened.
4. Strain the custard through a fine sieve into a bowl.
5.Squeeze excess water from the gelatine and stir in the custard.
6. Add the chopped chocolate and let stand until melted, about 1 minute.
7. Stir until smooth. Refrigerate until set, 5-6 hours or overnight.

The piping tips i used are for the white chocolate Wilton 12 and Wilton 363
For the Milk chocolate i used wilton 6B and wilton 2A




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