🇫🇷 Classic French Chocolate Tart Recipe: how to make Perfect tart shells (tarte au Chocolat, ASMR)

Описание: Hi everyone! Today we would like to share with you how to make the one of the best chocolate tarts in Paris.

If you are a chocolate tart lover, you must try Jacques Génin’s recipe. He is a French chef and a well-known chocolatier. His version of chocolate tart is so good, the ganache has a rich, soft texture and the crust is flaky and delicious.

Moreover, we also want to share with you how to make a perfect and delicious tart shell. Pâte sucrée is a French sweet pastry dough which is a sweet, crumbly dough that is used to make classic delicious French desserts such as a fruit tart, lemon tart, chocolate tart.

A tart is one of the most popular pastries in the world, and it’s a freestyle pastry. Making tart shells is one of the baking basics worth mastering for every home baker! Once you've learned it, you can create lots of flavors of tart desserts. In this video we’re going to share with you some useful baking skills and techniques that can make any desserts become a professional one. Let’s get started. :)

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This is an #ASMR​​​​​​ ver, you can check out the other version that with BGM and Voices in Chinese if you like:    • [食不相瞞#91] 法式軟心巧克力塔的做法與食譜：淺顯易懂的法式塔殼與法式塔圈攻略，...  

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How to make French Chocolate Tart

☞ SERVES 6~8
☞ Tart ring size: Ø 7cm, Height 32cm

✎ Ingredients
☞ For pâte sucrée (sweet pastry dough)
all-purpose flour 125g
almond flour 15g
powdered sugar 50g
salt 1g
cold unsalted butter, 70g, cubed
egg 25g, lightly beaten

☞ For Dark Chocolate Ganache:
whipping cream 220g
66% Valrhona’s Caraibe 200g

1. Sieve flour, almond flour and powdered sugar together. Then pour into the food processor, add salt, pulse until mixed well.
2. Add the cold butter and mix until it resembles coarse meal, like sand. You can also do this by hand.
3. Pour the egg and mix all the ingredients together into a ball of dough.
4. Place the dough on a board. You can use the heel of your hand or a scraper to press the pastry down on the board, it's called "fraiser", which is a pastry technique, this can ensure an even blending of fat and flour.
5. Divide the dough in half. Transfer the frist dough onto a baking paper and cover with another one, roll out to 2mm thickness and repeat again with another dough. Once finished, freeze for 1 hour.
6. Butter the inside of the perforated tart rings. Using the tart rings to cut out 6 circles ,this will be the bottom of the tart crust. Back in the fridge for 10 minutes. While making sweet tart crust, temperature is everything!
7. Cut 6 long stripes out of the dough, this will be the side of the tart.
8. Carefully place the stripes into the ring one by one. Pressing gently to seal them. Gently tap the dough to make the sides and bottom close. Trim the excess dough with a knife. Cool in the fridge for 20 minutes.
8. Preheat the oven to 170C, and bake for 18-22 minutes.
9. Once baked, let cool completely and remove it from the ring.
10. Making chocolate ganache. Chop chocolate into small pieces and place into a bowl.
11. Heat the cream on the stovetop until almost boiling. Remove from heat and pour the hot cream into the bowl with the chocolate. Let it sit for 5 minutes before stirring.
12. Using a whisker or a spatula, keep the spatula in the center of the bowl, and touch the bottom without lifting it out, slowly and gently stirring until you have a glossy ganache with no air bubbles.
13. Pour the ganache into the crusts, Cool to room temperature before serving ,or chill in the fridge for 20 minutes if the weather is hot. Store them in the fridge to keep them. Enjoy.

For the full recipe and FAQs, visit:
https://loafroom.funique.info/doc/6ab...
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Chapter:
00:00 Intro
00:31 Ingredients
01:27 How to make Sweet Tart Dough (pâte sucrée)
07:05 How to make perfect tart shells with perforated tart ring
10:10 chill and bake
11:02 How to Make Chocolate Ganache Filling
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#ChocolateTart
#LaTarteAuChocolat