CHOCOLATE RED FRUIT TART

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Beat the whites with the sugar.

Step 2

Melt the GUANAJA 70% BAKING BAR with the butter in microwave or over a double boiler. (see our "How to temper chocolate" tips).

Step 3

Add the yolks to the hot chocolate/butter mixture, then a bit of beaten whites to make the mixture more relaxed, and lastly add the rest of the whites with a spatula.

Step 4

Add the sifted flour.

Step 5

Cook in a buttered and sugared tart pan at 375°F (190ºC) degree for around 5 minutes.

Step 6

Bring the cup of cream to a boil with the honey.

Step 7

Gradually pour onto the chopped Valrhona Baking Dark Chocolate.

Step 8

Add the 1 cup of cream. Store in the refrigerator for at least 3 hours.

Step 9

Whip until you obtain a creamy texture that is stiff enough to be piped using the pastry bag.

Step 10

Using the pastry bag, pipe the ganache onto the moist biscuit bottom, decorate with any of your favorite red fruits and sprinkle with chocolate shavings.

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