- Chocolate tart pastry:
- 70g Plain dark chocolate
- 80g Granulated sugar
- Quarter Vanilla pod
- 80g hazelnuts whole
- 10g Cinnamon stick
- 15g Roasted coffee beans
- 175g Plan flour
- 1 Egg
- 100g Unsalted Butter
- Chocolate ganache with confit orange:
- 100g Confit orange
- 100g Unsalted butter
- Quarter Vanilla pod
- 30g Roasted coffee beans
- 5g Cinnamon stick
- 50g Dark brown sugar
- 450ml Double cream
- Shot Brandy or Rum
- 500g Dark Chocolate 66% cocoa
Kevin Viner’s chocolate tart with confit orange ganache
Kevin Viner’s chocolate tart with confit orange ganache
Former Michelin-starred chef Kevin Viner creates a chocolate tart with orange ganache with the new Robot Coupe Robot Cook.
Ingredients
Method
Chocolate tart pastry:
Put chocolate, sugar, Vanilla, hazelnuts, cinnamon and coffee beans into bowl and turbo pulse 3-4 times until smooth use scrapper to clean side of the bowl after each pulse.
Add flour, egg and butter set speed to intermittent for one minute use scraper arm occasionally during process to clean side of the bowl, check and run longer if required.
Remove and chill for 30 minutes.
Roll and line flan rings.
Blind bake at 180C for 10 minutes then 160C for 10-15 minutes
Chocolate ganache with confit orange:
Add confit orange, vanilla pod, coffee beans, Cinnamon stick and dark brown sugar to bowl, turbo pulse 4-5 times using the bowl scrapper each time, check to make sure smooth.
Add Butter set temperature to 50C and pulse 2-3 times.
Set speed to intermittent and timer to 12 minutes cook with lid closed use bowl scraper intermittently
When finished set speed to 1000rpm for 30 seconds.
Fill tarts, chill and decorate best served at room temperature.
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