Ingredients

  • 200 g shortbread biscuit
  • 130 g butter, melted
  • 1 tablet Aiguebelle Dark Chocolate 72%
  • 350 ml cream
  • 50 g butter, at room temperature

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Preparation

Step 1: Prepare the biscuit

  1. In a food processor, place the shortbread cookies, and mix until you get a very fine texture.
  2. In a bowl, pour the mixed biscuits and the melted butter and mix with a spatula until you have a texture that amalgamates.
  3. 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.
  4. Place the pie pan in the refrigerator while preparing the ganache.

Step 2: Prepare the ganache

  1. Using a knife, finely chop the chocolate. Place in a bowl.
  2. In a saucepan over medium heat, pour in the crème fraîche and bring to a boil.
  3. Remove the cream from the heat and pour over the chocolate. Reserve aside 1 minute.
  4. Using a spatula mix vigorously until you have a smooth texture.
  5. Add the butter and mix until you get a creamy texture.
  6. Pour the ganache into the tart and put back in the refrigerator for at least 2 hours before serving.

Step 1: Prepare the biscuit

  1. In a food processor, place the shortbread cookies, and mix until you get a very fine texture.
  2. In a bowl, pour the mixed biscuits and the melted butter and mix with a spatula until you have a texture that amalgamates.
  3. 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.
  4. Place the pie pan in the refrigerator while preparing the ganache.

Step 2: Prepare the ganache

  1. Using a knife, finely chop the chocolate. Place in a bowl.
  2. In a saucepan over medium heat, pour in the crème fraîche and bring to a boil.
  3. Remove the cream from the heat and pour over the chocolate. Reserve aside 1 minute.
  4. Using a spatula mix vigorously until you have a smooth texture.
  5. Add the butter and mix until you get a creamy texture.
  6. Pour the ganache into the tart and put back in the refrigerator for at least 2 hours before serving.

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