How to make a perfect Chocolate Tart | Filled with fudgy ganache

Video Description

★Online Classes★ For more online classes please visit: https://hanbitcho.com/course/ 0:00 Intro 1:02 Structure 1:18 Tart Shell 3:53 Croustillant 5:50 Ganache 7:33 Chocolate Glaze 9:38 Decorations There are two types of chocolate tarts – one that’s filled with chocolate ganache, the other where you bake a chocolate filling. This one is a tart filled with chocolate ganache! In case you've missed it, here's the link to the baked chocolate tart: https://www.youtube.com/watch?v=6Mius3YHPF0&t=451s ▶Chocolate Tart◀ Quantity: 6 tarts of 8cm diameter ⊙Chocolate Tart Shell⊙ Butter 80g Powdered Sugar 75g Almond Powder 12g Cocoa Powder 15g Cornstarch 40g Eggs 40g Cake Flour 140g ① Lightly beat the butter. ② Sift in the powdered sugar/almond powder/cocoa powder/cornstarch and mix. ③ Gradually add the eggs and mix. ④ Finally sift in the cake flour and sift in the dry ingredients (flour, cocoa powder) and mix well. ⑤ Knead + roll it out to 2mm between parchment papers and rest in the fridge for 1~2hrs. ⑥ Cut it out into discs + strips. ⑦ Line the tart ring. (you need to grease the inside of the tart ring with butter in advance) ⑧ Bake at 160℃ for 14~15mins. (pre-heat to 160℃) ⊙Croustillant Layer (crunch)⊙ Milk Couverture Chocolate 15g Dark Couverture Chocolate 5g Feuilletine (Cacao Barry) 45g Hazelnut Praline 45g ① Melt the chocolate. ② Add everything together and mix well. ③ Place 15g at the bottom of the tart shell and press down gently. *You can replace feuilletine with cornflakes although feuilletine is a lot better! *Regarding hazelnut praline here is a link on how to make homemade praline: ⊙Chocolate Ganache⊙ Heavy Cream 140g Dark Chocolate 100g Milk Chocolate 100g Butter 25g ① Melt the dark & milk chocolate, heat the heavy cream. (everything at around 45~50℃) ② Add everything into a bowl and blend. ⊙Chocolate Glaze (Optional)⊙ Water 15ml Sugar 30g Glucose 30ml Condensed Milk 20ml Gelatin 2g Dark Couverture Chocolate 30g ① Add water, sugar, glucose and boil to 103℃. ② Add condense milk, bloomed gelatin, dark couverture chocolate and blend. ③ Leave it overnight and use it the next day. Storage: Store in the fridge up to 3 days. --------------------------------------------------- ★My Ingredients★ Dark Couverture Chocolate: https://amzn.to/3nmcJxJ White Couverture Chocolate: https://amzn.to/3Gf8zQU Valhrona Cocoa Powder: https://amzn.to/3lPdvnc Snow Sugar: https://amzn.to/2Znp7p5 Ghirardelli Chocolate Sauce: https://amzn.to/3DNN1J5 ★My Equipments★ Oven: UNOX Bakerlux Shop.Pro Convection oven Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (https://amzn.to/3hSMblB) Silicone Mat: Silpat(https://amzn.to/3CApmLt) or Silpat equivalent(https://amzn.to/3hUyZwG) Perforated Silicone Mat (Mesh): Silpat Hand Blender: Braun MQ 7035X (https://amzn.to/3nWy3Mj) Food Processor: Hanil (https://amzn.to/2XNxWYg) Stand Blender: Vitamix QuietOne (https://amzn.to/3nTtBxK) Infrared Thermometer: https://amzn.to/3hW52fS Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: https://amzn.to/3zwAHu4 Zester: Microplane (https://amzn.to/3EGD9Ck) Whisk: Matfer ★SUBSCRIBE to my Channel★ https://www.youtube.com/channel/UCq6EbtLtwyF9ONFBqIkR4yw?sub_confirmation=1 ★Online Classes★ For more online classes please visit: https://sugarlane.kr/english ★Instagram★ https://instagram.com/sugarlane.korea ★슈가레인 베이킹 스튜디오 수강 문의★ https://blog.naver.com/oasis8jd #chocolatetart #tart #sugarlane #ganache #조한빛 #슈가레인