Made with Gold Cup® Margarine
How to make Chocolate Tart
Make the shortcrust by mixing all the ingredients except the eggs until you have a sandy texture. Add the eggs and mix until a homogenous dough. Roll the dough to 2.5 mm and line the tartlet mould with it.
For the almond cream, mix the sugar with the softened Cake margarine. Add the almond powder, the eggs and the flour mix until homogenous batter. Pipe 30 g in the tartlet and bake for 15 minutes at 170°C.
To create the chocolate whipping ganache, first heat up the cream (1), milk and glucose. Pour the hot cream on the chocolate and mix with an immersion blender until fully incorporated. Add the rest of the cream (2) and mix again. Let it rest for 12 hours in the fridge.
Whip the chocolate ganache and pipe 50 g on the tartlet. Decorate as desired.
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