gianduja chocolate tart...

I was looking for an idea on chocolate tart in Cooking With Chocolate. I wanted it to be simple and not too complicated to work with. Most tarts in this cookbook were using sweet shortcrust that could take some time to finish. Because I needed to watch Moby and didn't have much time to spend in the kitchen, I went with a graham cracker pie crust instead of a shortcrust. It turned out to be really good with the creamy gianduja cremeux.

makes 9" tart

For the tart shell
- 180 g ground graham cracker
- 50 g sugar
- 1/4 tsp salt
- 1 orange zest
- 85 g butter, melted

For the gianduja cremeux
- 125 g milk
- 125 g heavy cream
- 50 g yolks
- 20 g sugar
- 1.5 g gelatin, bloomed

For the whipped cream
- 250 g heavy cream
- 100  g powdered sugar
- 10 g cocoa powder


For the tart shell
1. Combine all ingredients together in a bowl.
2. Press into the pie plate.
3. Bake at 350F for 15 minutes.

For the gianduja cremeux
1. Bring milk and cream to a simmer in a saucepan.
2. Whisk egg yolks and sugar to blend. Gradually whisk in hot milk mixture. Return custard to saucepan. Stir over low heat until custard thickens, about 165F.
3. Remove from heat and strain over chocolate. Mix until chocolate has melted, then stir in bloomed gelatin.

For the whipped cream
1. Whip all ingredients together until it forms firm peaks.


1. Make sure the tart shell is cooled down completely.
2. Pour the cremeux into the tart shell. Chill for 15 minutes.
3. Pipe the whipped cream over the cremeux, then sprinkle with cocoa powder.
4. Chill for an hour.


A-H said...

wow so good :)

Laura said...

Looks gorgeous!

cwyc said...

Beautiful! Can you tell me what number tip you used to pipe the whip cream.

cwyc said...

Beautiful. Can you tell me what number or size tip you used to pipe the whip cream?

Thip said...

I used Ateco plain tip # 803.

Y said...

Gorgeous tart! I'm quite partial to all things gianduja :)


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