How to make a perfect Chocolate Tart

Instructions

Chocolate Tart Shell:

1. Lightly beat the butter.
2. Sift in the powdered sugar/almond powder/cocoa powder/cornstarch and mix.
3. Gradually add the eggs and mix.
4. Finally, sift in the cake flour and sift in the dry ingredients (flour, cocoa powder) and mix well.
5. Knead + roll it out to 2mm between parchment papers and rest in the fridge for 1~2hrs.
6. Cut it out into discs + strips.
7. Line the tart ring. (you need to grease the inside of the tart ring with butter in advance)
8. Bake at 160℃ for 14~15mins. (pre-heat to 160℃)

Croustillant Layer (crunch):

1. Melt the chocolate.
2. Add everything together and mix well.
3. Place 15g at the bottom of the tart shell and press down gently.

Chocolate Ganache:

1. Melt the dark & milk chocolate, and heat the heavy cream. (everything at around 45~50℃)
2. Add everything into a bowl and blend.

Chocolate Glaze (Optional):

1. Add water, sugar, and glucose and boil to 103℃.
2. Add condense milk, bloomed gelatin, dark couverture chocolate, and blend.
3. Leave it overnight and use it the next day.