Chocolate Tart

Step by step

1. 1

   In a bowl, add the flour, almond flour, and powdered sugar. Mix.

   
2. 2

   Add very cold butter cut into small pieces and beat again for quite a while.

   
3. 3

   Add the egg and beat, as little as possible.

   
4. 4

   Turn the mixture out onto the counter and use the smearing technique (fraisage) to bring it fully together. (Shown in detail in the video)

   
5. 5

   Wrap in plastic wrap and refrigerate for one hour.

   
6. 6

   Take the dough out of the wrap, form small balls with it, and press them against the molds so they cover the entire bottom.

   
7. 7

   Tidy up the edges by trimming the excess with a knife.

   
8. 8

   Place on a baking sheet and bake at 180°C (350°F) for 10 to 15 minutes.

   
9. 9

   In a bowl, add the cream and microwave it until it boils, about one minute.

   
10. 10

    Add the chocolate cut into small pieces over the cream and let it sit for one minute, waiting for it to start melting.

    
11. 11

    After that time, start whisking until it's completely melted; you may need to microwave it again.

    
12. 12

    Let it rest at room temperature for one hour, and if it's still very runny, refrigerate for one more hour.

    
13. 13

    If you want it even thicker, you can whip it for a few minutes.

    
14. 14

    Transfer to a piping bag and fill the tartlets.