Chocolate Tart with Marrons Glacérs
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Ingredients/ Συστατικά
  • For the Crust
  • 1 package 220 gr. /7.5 oz. digestives
  • 1 tbsp sugar
  • 2 tbsp melted margarine
  • About 10 marrons glacérs, cut in four
For the Chocolate Cream
  • 350 gr. /12 oz. chocolate 55% to 60% cocoa, cut in pieces
  • 300 gr. /10.5 oz. heavy cream 35% fat
  • 150 gr. /5 oz. heavy cream, whipped to become thick as a yogurt
For the Topping
  • 1 package 220 ml/7.5 fl. oz. heavy cream, whipped as a Chantilly
  • About 2 tbsp white sugar
  • 100 gr. /3.5 oz. dark chocolate, melted for decoration
Instructions/ Εκτέλεση
For the Crust
  1. Preheat the oven in 200° C/400° F.
  2. In the blender put the digestives and crush them.
  3. Remove from blender and put in a bowl.
  4. Add the sugar and the melted butter and mix to incorporate.
  5. Take a rounded pan 24 cm/9 in. with removable sides.
  6. Empty the digestives in the pan and press them against the bottom of the pan to form the crust.
  7. Don’t press them very strongly or else the crust will become very hard and it won’t cut easily.
  8. Bake for 10 minutes.
  9. Remove and put aside to cold.
For the Chocolate Cream
  1. Put the chocolate pieces in a glass bowl.
  2. Boil the 300 gr. /10.5 oz. heavy cream and pour it on the chocolate.
  3. With a spatula mix until the chocolate is melted and fully incorporated with the cream.
  4. Let it cool and when the temperature falls to 35° C to 38° C/95° F to 100° F, throw the whipped 150 gr. /5 oz. of the cream and incorporate.
For the Topping
  1. Whip the heavy cream until it becomes Chantilly.
  1. Spread the marrons glacérs pieces over the crust.
  2. Pour the chocolate cream over the marrons and spread it evenly.
  3. On top pour the whipped cream.
  4. Put it in the fridge for at least 2 hours.
  5. Take a rolling pin and cover it with parchment paper.
  6. Melt the chocolate and with a small spoon make lines of chocolate following the rounded façade of the pin.
  7. Let them cool completely and become hard.
  8. Just before serving it, throw the sugar on top and with a torch burn it.
  9. Then decorate with the chocolate designs.
Notes/ Σημειώσεις
Recipe for the chocolate cream by Stelios Parliaros
Recipe by Culinary Flavors at