Pierre Hermé’s dark chocolate and fleur de sel tart.

Pierre Hermé’s dark chocolate and fleur de sel tart

Infinitely Chocolate Shortbread:

100 g extra fine butter

80 g brown sugar or coconut sugar

3 g of Guérande sea salt

30 g of caster sugar

100 g of Manjari 67% cocoa or Guanaja 70% cocoa chocolate (Valrhona)

115 g flour

20g cocoa powder

3 g of sodium bicarbonate.

Using a saw knife, chop the blanket into small pieces. Mix and sift the flour, cocoa powder and baking soda. In the robot bowl, soften the butter; Then incorporate the different sugars, fleur de sel and vanilla extract then the flour / cocoa / baking soda mixture and the chopped couverture. Mix as little as possible, as for a shortbread dough. Use immediately.

On a work surface previously sprinkled with flour, roll out the dough until about 8 mm thick using a rolling pin then cut out a 25cm Ø disc.

Place the dough disc in a 25cm Ø pastry ring, 2 cm high on a baking sheet lined with a sheet of silicone paper. Bake in a convection oven at 170 ° C for about 15 minutes. Place on a baking rack and let cool; do not remove the circle, leave it in place for the future.

NB: In order to obtain an even cooking, first let the dough discs come to room temperature before placing them in the oven. The shortbread should appear “undercooked” so as not to be too dry after cooling.

Dark chocolate ganache:

250 g of fresh fluid cream (32/34% fat)

220 g of Manjari (67% cocoa) or Guanaja (70% cocoa) chocolate from Valrhona

65 g of extra fine butter.

Keep the butter at room temperature. Melt the previously chopped chocolate in the microwave or in a double boiler. Bring the cream to a boil, pour a third of it over the melted chocolate; mix starting from the center while gradually widening the movement outwards. Repeat the operation twice with the rest of the cream then at 40/45 ° C, stir in the butter. Emulsify the ganache in a hand blender and use immediately.

Assembling and finishing the tart:

On a baking sheet lined with a sheet of silicone paper, place the disc of Infiniment Chocolat shortbread dough with the circle. Pour the chocolate ganache over the cooled shortbread, spread it out and store the pie in the refrigerator for about 1 hour. Unhook with the tip of a knife. Decorate with chocolate shavings.

Chef’s advice: store and enjoy at room temperature.

Find the recipe in video on the chef’s Facebook page Pierre Hermé.