Tarts

I started making tarts after being inspired by the YouTube channel Chocolate Cocoa. So far I've tried 2 different fillings, the original chocolate ganashe and lemon curd. I personally like the choclate filling more but the lemon curd is just as good!

Link to original recipe

Prep time: 8+ hours Cook time: 2 hours

Tart Ingredients

• 75g Unsalted Butter
• 25g Almond Flour
• 50g Powdered Sugar
• 1g Salt
• 30g Egg
• 125g Cake Flour

Directions

1. Cream Butter with wisk then add sifted almond flour, powdered sugar, and salt.
2. Add egg and mix until homogenous.
3. Add sifted cake flour in about 2-3 portions. Mix with cutting motions until little dry flour remains.
4. Wrap dough in plastic wrap and place in fridge for 8 hours.
5. Flour your work surface and spread the dough until about about 3-4mm.
6. Carefully roll the dough over the tart pan and then press gently into a 7in tart pan.
7. Poke holes in the tart dough and let sit in the fridge for another hour.
8. Line the inside of the tart with aluminum foil and fill with dry beans or rice to weigh down the aluminum.
9. Preheat oven to 340F and bake for 35 minutes.
10. Remove tart from oven and brush interior with egg yolk.
11. Bake in oven at 260F for about 5 minutes and let cool.

Ganache Filling Ingredients

• 180g Milk Chocolate
• 125ml Heavy Whipping Cream
• 15g Honey
• 20g Unsalted Butter

Directions

1. Chop the chocolate until relatively fine.
2. Put honey and cream into a saucepan and wait until the cream barely starts to boil.
3. Add chocolate and stir until incorperated.
4. Add butter when temperature drops to around 100F.
5. Once the butter has completely metled, pour it into the tart.

Choclate Glaze Ingredients

• 30g Water
• 35g Heavy Whipping Cream
• 50g Granulated Sugar
• 20g Cocoa Powder
• 3g Gelatin Powder

Directions

1. Bloom gelatin in about 5g of water.
2. Mix sugar and cocoa powder until combined.
3. Heat water and cream in a pan until barely boiling.
4. Mix sugar and cocoa into boiling cream.
5. Add gelatin and stir until incorperated, then strain into heatproof bowl.
6. Wait until the glaze reaches 90F then pour on the surface of the ganache.

Lemon Curd Ingredients

• 1/2 Cup Granulated Sugar
• 1/8 Tsp Salt
• 3 Lemons
• 2 Eggs
• 2oz Unsalted Butter
• 3g Gelatin Powder

Directions

1. Bloom gelatin in about 5g of water.
2. Zest the lemons and combine zest with sugar, eggs, and salt.
3. Juice the lemons and add juice to the saucepan.
4. Bring to low heat and stir constantly until the mixture begins to thicken.
5. Add butter and stir until completely melted.
6. Add gelatin and stir until completely incorperated then pour into tart.