Chef Zak Miller

Instructions

Chocolate Tart

Recipe Provided by Exec. Pastry Chef Zak Miller, Coquette

Ingredients

Pate Sucre:

  • 450g all-purpose flour
  • 270g butter, cubed
  • 165g powdered sugar
  • 54g almond flour
  • 90g eggs 
  • 9g salt

Method

-      Combine all the dry ingredients with a paddle in a stand mixer

-      Add the butter and mix till sandy

-      Add the eggs and mix just till combined

-      Wrap in plastic and chill

-      Roll and line tart pans

-      Bake at 300 till golden brown 15 to 20 minutes

Chocolate Tart Filling:

  • 350g cream
  • 80g sugar
  • 250g 68% chocolate 
  • 100g milk
  • 80g eggs

Method

-      Combine the cream and sugar in a pot and bring to a simmer

-      Pour over chocolate and stir till smooth

-      Add the milk and the eggs and combine

-      Pour into prebaked shells and bake at 200 till set

-      Allow to cool to room temperature and enjoy

Ingredients
  • 450g all-purpose flour
  • 270g butter, cubed
  • 165g powdered sugar
  • 54g almond flour
  • 90g eggs
  • 9g salt
  • 350g cream
  • 80g sugar
  • 250g 68% chocolate
  • 100g milk
  • 80g eggs
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