zinabi zin Chocolate and Vanilla Tart
Ingredients
To prepare a vanilla chocolate tart, it is essential to gather the right ingredients. Here is a detailed list of the elements necessary to make this recipe:
Vanilla Chocolate Tart from modernrecipe
For the shortcrust pastry:
250 g flour
125 g cold butter (diced)
75 g icing sugar
1 egg
A pinch of salt
For the vanilla cream:
500 ml of whole milk
100 g sugar
4 egg yolks
50 g of cornstarch
1 vanilla pod
For the chocolate ganache:
200 g of good quality dark chocolate
200 ml of whole cream
30 g butter
For decoration (optional):
Chocolate chips
Fresh fruit (like raspberries or strawberries)
Fresh mint
The ingredients in this recipe are carefully chosen to ensure optimal texture and taste. It is best to use high-quality dark chocolate for the ganache, as this will directly influence the final taste of the tart. Likewise, the vanilla should be of good quality; if possible, opt for a vanilla pod rather than extract, as it will provide a richer and more complex flavor.
The shortcrust pastry is the base of this tart and must be prepared with care. The key to perfect pastry lies in the temperature of the ingredients, especially the butter, which must be very cold. As for the vanilla cream, cooking over low heat and constant mixing are crucial to obtain a smooth and creamy texture. As for the chocolate ganache, it must be made with care to prevent the chocolate from burning.
Preparation
The preparation of the vanilla chocolate tart is done in several steps, each requiring a little patience and precision. Here is a detailed guide to help you succeed in this delicious tart.
Vanilla Chocolate Tart from modernrecipe
Preparation of shortcrust pastry
Mix dry ingredients: In a large bowl, sift together flour and icing sugar. Add a pinch of salt to enhance flavors.
Incorporate the butter: Add the cold, diced butter. Use your fingers or a pastry blender to work the butter into the flour until it has a sandy texture, similar to fine semolina.
Add the egg: Make a well in the center of the mixture and crack the egg. Mix gently with a fork until the dough begins to come together.
Shape the dough: Gather the dough together with your hands, then form a ball. Flatten it slightly into a disk, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes.
Cooking the dough
Preheat the oven: While the dough is resting, preheat your oven to 180°C (thermostat 6).
Roll out the dough: On a floured work surface, roll out the dough until it is about 3 mm thick. Transfer it to a buttered pie dish.
Prick the dough: Prick the bottom of the tart with a fork to prevent it from swelling during cooking.
Blind baking: Cover the dough with parchment paper and add baking beads or dried beans. Bake for about 15 minutes, then remove the paper and beads. Continue baking for another 5 to 10 minutes, until the dough is lightly browned. Let cool.
Preparation of vanilla cream
Infuse the vanilla: In a saucepan, pour the milk and add the vanilla pod split in two. Bring to a boil, then remove from the heat and let infuse for 10 minutes.
Mix the egg yolks: In a bowl, whisk the egg yolks with the sugar until the mixture turns white. Add the cornstarch.
Stir in the milk: Remove the vanilla pod from the milk. Gradually pour the hot milk over the egg mixture while whisking. Return everything to the saucepan and cook over low heat, stirring, until the cream thickens.
Cool the cream: Pour the vanilla cream into a bowl and let it cool completely.
Preparation of the chocolate ganache
Heat the cream: In a small saucepan, heat the cream until simmering. Remove from heat and add the chopped dark chocolate. Let sit for a few minutes.
Mix: Stir gently until the chocolate is completely melted and the ganache is smooth. Add the butter and mix again.
Assembling the pie
Pour the vanilla cream: Once the dough has cooled, pour the vanilla cream onto the tart base, smoothing it out well.
Add the ganache: Finally, gently pour the chocolate ganache over the vanilla cream. Use a spatula to smooth the surface.
Refrigerate: Place the tart in the refrigerator for at least 2 hours to allow the ganache to set.
