Ingredients
- 200 g shortbread biscuit
- 130 g butter, melted
- 1 tablet Aiguebelle Dark Chocolate 72%
- 350 ml cream
- 50 g butter, at room temperature
Preparation
Step 1: Prepare the biscuit
- In a food processor, place the shortbread cookies, and mix until you get a very fine texture.
- In a bowl, pour the mixed biscuits and the melted butter and mix with a spatula until you have a texture that amalgamates.
- In a 22 cm diameter pie plate covered with parchment paper, pour the biscuit and distribute it evenly in the mold while rolling it up to the edge. Press the biscuit to blend it.
- Place the pie pan in the refrigerator while preparing the ganache.
Step 2: Prepare the ganache
- Using a knife, finely chop the chocolate. Place in a bowl.
- In a saucepan over medium heat, pour in the crème fraîche and bring to a boil.
- Remove the cream from the heat and pour over the chocolate. Reserve aside 1 minute.
- Using a spatula mix vigorously until you have a smooth texture.
- Add the butter and mix until you get a creamy texture.
- Pour the ganache into the tart and put back in the refrigerator for at least 2 hours before serving.
Step 1: Prepare the biscuit
- In a food processor, place the shortbread cookies, and mix until you get a very fine texture.
- In a bowl, pour the mixed biscuits and the melted butter and mix with a spatula until you have a texture that amalgamates.
- In a 22 cm diameter pie plate covered with parchment paper, pour the biscuit and distribute it evenly in the mold while rolling it up to the edge. Press the biscuit to blend it.
- Place the pie pan in the refrigerator while preparing the ganache.
Step 2: Prepare the ganache
- Using a knife, finely chop the chocolate. Place in a bowl.
- In a saucepan over medium heat, pour in the crème fraîche and bring to a boil.
- Remove the cream from the heat and pour over the chocolate. Reserve aside 1 minute.
- Using a spatula mix vigorously until you have a smooth texture.
- Add the butter and mix until you get a creamy texture.
- Pour the ganache into the tart and put back in the refrigerator for at least 2 hours before serving.