Carbon Black Cookies 'n Cream Tart

artisans-and-chefs manufacturing

artisans-and-chefs

Part 1: Carbon Black Sable Dough

Ingredients

65g Cold Butter
30g Confectioners’ Sugar
15g Almond Flour
125g AP (or Plain) Flour
25g Carbon black Cocoa Powder
Pinch Salt
50g Eggs

Method

Preheat oven to 350°F.

Place all the ingredients except the eggs in a stand mixer fitted with a paddle attachment until the mix resembles sand.
Add the eggs and mix together until combined.
Place the dough in between 2 parchment papers and roll it to 3.5 or 3mm thickness and freeze.
Cut the dough to fit in the tart rings and bake for 12 to 14 minutes.
Brush with melted cocoa butter to preserve for longer.

Part 2: Carbon Black Ganache

Ingredients

150g Milk Chocolate
210g Heavy (or Double) Cream
30g Carbon Black Cocoa Powder
20g Inverted Sugar
Pinch of Salt
25g Unsalted Butter

Method

Melt the chocolate in the microwave.
In a small pot bring the heavy cream and inverted sugar to a simmer, add cocoa powder and mix until combined, turn off the heat.
Pour the hot mix over the chocolate and butter in 3 parts, mixing always with the help of a rubber spatula, fast and pressing down.
Once it is well incorporated, pour it into a deep container, add salt and emulsify with a hand blender.
Transfer to a bowl and cover with plastic wrap to contact. Let set for at least 5 hours.

Part 3: White Chocolate Whipped Ganache

Ingredients

100g White Chocolate
25g Inverted Sugar
80g Heavy (or Double) Cream
2.5g Silver Gelatin Sheets
220g Heavy (or Double) Cream
10g Vanilla Extract

Method

Soak the gelatin in ice water until softened,
In a small pot, bring heavy cream, vanilla extract and inverted sugar to simmer, stir gelatin to dissolve and pour over the chocolate. Make an emulsion with the help of a hand blender and add the second heavy cream.
Let set in cooler for 6 hours and whip before use.

Part 4: Assembly

Method

Fill the chocolate tart with the chocolate ganache and let set in the cooler for 1 hour.
Whip the white chocolate whipped ganache and pipe small kisses on top of the ganache.
Finish with gold leaf and small discs of the baked sablé.

MORE RECIPES FOR Carbon Black

Carbon Black Cookies 'n Cream Tart

Carbon Black Tortellini

Carbon Black Steamed Buns

See all recipes

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