Chocolate and verveine Tart

A dessert without cooking.

 

For 6: Tart base: 95g ground almonds 75g icing sugar 30g chilled butter 55g dark chocolate 3g water Honey cream: 2,5g  gelatine 13g water 12 verveine leaves grated zest 1/4 lemon 95g whipping or double cream 30g whole milk 1 medium egg 30g acacia honey Chocolate mousse: 1 egg yolk 10g acacia honey 7g water 85g whipping cream 65g chocolate 1c.à.c mixed spice(cinnamon,ginger, nutmeg,cardamon,cloves) Decoration: 12 small chocolate eggs 1 large pear 3 golden eggs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1. 
   
   • Tart base: {mosimage}
     Blend the ground almonds, butter and sugar together in a mixer till they form crumbs.  Melt the chocolate and add the water, mixing with a spatula.  Mix the almond mixture and the chocolate together to form a homogenous dough.  Place the ball of dough between two sheets of baking parchment and roll out to a circle of 20cm in diameter, using a spatula to neaten the edges (see photo).  Put in the freezer for 1 hour.
   • Honey cream:  Put the gelatine in the water to soften.  Boil the milk, turn off the heat and leave, covered, to infuse with the verveine leaves for 30 minutes.  Remove the verveine and assemble all the ingredients except the gelatine in a pan.  Bring to the boil whisking all the time, the cream will thicken.  If lumps form you can put it through a blender.  Turn off heat and add the softened gelatine, mixing well.  Pour into an 18cm round dish, its base covered with clingfilm for easier unmoulding.  You could use a charlotte mould or a saucepan, whichever will give you an 18cm circle.  Put in freezer.
   • Chocolate mousse:  Beat the egg yolks with the honey and water until light and frothy.  Whip the cream till thick.  Melt the chocolate with the spices and leave to cool.  Add two tablespoons of whipped cream, mixing well and then carefully fold in the rest.  Fold in the honey and egg mixture.  Put in the fridge.
   • Assembly:  Place the chocolate base on a large flat-bottomed plate.  Spread a little chocolate mousse on top.  Place the frozen honey cream on top of it.  Using an icing-bag pipe a 1cm ribbon of chocolate mousse around the edge.Decoration:  Cut each egg in two and arrange on top of the chocolate mousse edge.  Decorate the centre with 3 golden eggs and the pear, rinsed and sliced into a fan.  Finish with a few chocolate hundreds and thousands.  Serve cold but not frozen.
     

 

 

Ce gâteau est meilleur le lendemain.

Recette inspirée du livre "pâtisseries et viennoiserie" de l'INBP