Wednesday, March 25, 2009

Milk Chocolate and Vanilla cream Tart

On our way to La Mongie, my mommy, who spoils me very much, bought me a book dedicated wholy to chocolate: Chocolatissimo. It contains pictures you feel like eating the pages. Seizing the opportunity of my daddy's birthday, who also spoils me a lot, I tried one of its recipes. It's so good you wanna lick-your-fin-gers. ItE's a crunchy base with dark chocolate and hazelnuts, créme anglaise and milk chocolate mousse. Need I say more?

Milk Chocolate and Vanilla cream Tart
4 to 6 servings

For the base
  • 50 gr. dark chocolate
  • 70 gr. butter, soft
  • 2 egg yolks
  • 60 gr. sugar
  • 40 gr. flour
  • 60 gr. hazelnuts, coarsely chopped
For the créme anglaise
  • 125 ml. milk
  • 1 vanilla bean
  • 125 ml. whipping cream
  • 3 egg yolks
  • 40 gr. sugar
For the mousse
  • 200 gr. milk chocolate
  • 3 egg yolks
  • 40 gr. sugar
  • 4 gr. gelatine (sheets)
  • 150 gr. whipping cream
  • 100 gr. milk chocolate
  1. We start making the base. Melt chocolate and butter (I use the microwave, purist may use a water bath). Remove from heat.
  2. Add egg yolks, sugar and shifted flour. Add hazelnuts. Pour over a greased and floured round cake form, about 20 cm diameter.
  3. Bake for 180º C (preheated) for 10 minutes. Take it out of the form and let cool.
  4. Now the créme. In a pot, boil milk with vanilla bean. When it reaches the boiling point, remove from heat and take vanilla bean out. Add whipping cream.
  5. Mix egg yolks and sugar without stirring much. Add to vanille milk mixture. Pour in a round baking tin and bake for 1 hour and 20 minutes at 100 ºC. Let cool for several hours. Creme must be firm to enable working with it.
  6. Lastly, we make the mousse. Melt chocolate, this time in a water bath, and let it cool down a bit.
  7. Beat sugar and egg yolks, add chocolate. Put it for a moment over the water bath.
  8. Soak gelatine sheets in cold water. Add them to the chocolate mixture.
  9. Whip cream.
  10. Add it to the chocolate carefully so it doesn't collapse. Let it cool down just a little.
  11. We assembly the tart. Put the base on a serving plate. Spread a third of the mousse. Put it in the fridge for half an hour. So it keeps its shape, put the cake tin ring around. Spread the crème anglaise on the mousse. Let it cool again. Lastly, spread rest of the mousse. Let it refrigerate for several hours.
  12. Coarsely chop the milk chocolate and put it on top of tart. Serve and enjoy.