Chocolate toffee tart

A LUXURY TARTLET
Roselyn Costantino pays homage to chocolate lovers with this brilliant tartlet, which combines smooth and crunchy textures with the intensity of dark Tobado chocolate, 64.5 %, and an exquisite touch of toffee.

Recipe

chocolate sablé base

Ingredients Preparation
  • 380g
    butter
  • 360g
    icing sugar
  • 150g
    almond flour
  • 200g
    eggs
  • 800g
    flour
  • 80g
    Cocoa powder Selection 22
  • 5g
    salt

Mix the softened butter and sugar together with a paddle attachment on a food processor. Do not beat the butter.
Add the eggs and salt a little bit at a time.
Mix together the almond flour, cocoa and two parts flour. Roll out to 3 mm between two sheets and chill in the fridge.
Bake at 180 °C for 12 minutes.

glaze

Ingredients Preparation
  • 55g
    cream
  • 90g
    glucose syrup
  • 110g
    condensed milk
  • 55g
    Cocoa powder Selection 22
  • 130g
    sugar
  • 9g
    Gelatine
  • 70g
    water
  • Boil the water, cream and glucose together for 1 minute, then add the condensed milk and mix well.
  • When the mixture is homogeneous, add the cocoa and sugar.
  • Finally, the gelatine (17x5: 85 ml of water; allow it to create the gelatine mass): Heat up the gelatine, add the rest of the ingredients and blend using a blender.
  • Leave to chill in the fridge for 12 hours and glaze at 28 °C-30 °C

chocolate mousse

Ingredients Preparation
  • 350g
    cream
  • 2g
    powdered gelatin
  • 180g
    Tobado
  • Heat up 150 g of cream, pour over the Tobado chocolate and stir until it melts, then add the gelatine.
  • Semi-whip the rest of the cream, then fold into the mixture and place into moulds.

toffee

Ingredients Preparation
  • 250g
    sugar
  • 75g
    butter
  • 200ml
    cream
  • spoon(s)
    Almonds / hazelnuts / nuts
  • Caramelize the sugar until it is golden brown, then at this point add the butter; then add the warm cream.
  • Add the nuts.

decoration

  • Fill the chocolate sablé base with the almond toffee.
  • Leave to cool.
  • On top of this, place the chocolate mousse, previously coated with the chocolate glaze.
  • Decorate with nuts and chocolate chips.

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