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Tarte Robuchon recipe from of 30-11-2011 [Updated on 27-08-2018]
La Tarte Robuchon is a tart with a heart of chocolate ganache named after its creator, chef joel robuchon. what I found on the net is the recipe for Tarte robuchon reported in his book by Maurizio Santin, but I don't know if it is the original recipe, the fact is that it is a cake of absolute lust. I prepared this cake yesterday afternoon to celebrate Elisa's third birthday, my little star who for 3 months with her smiles lights up my days making them joyful and always full of new emotions;) I wish you a wonderful day and if you go pamper yourself a little, this is the perfect cake;)
How to make the Tarte Robuchon
Prepare the shortcrust pastry by working the butter into chunks together with the icing sugar until you get a cream.
Add the yolks
Finally, incorporate the flour together with the pinch of salt, continuing to knead until a smooth and homogeneous ball is obtained.
Wrap the pastry in plastic wrap and put it in the fridge to cool for an hour
After this time, roll out the pastry on a floured pastry board
Grease a tart mold and line it with the shortcrust pastry.
Prick the surface with the tines of a fork, cover it with baking paper and place the dried beans inside (or steel spoons in my case :)
Bake in a preheated oven at 180 ° for about 15 minutes Now remove the paper and beans and cook the shortcrust shell in the oven for another 5-10 minutes or until the surface of the pastry is golden
In the meantime, prepare the chocolate cream. Chop the dark chocolate and set it aside in a bowl.
In a thick-bottomed saucepan, boil the cream with the milk and as soon as it reaches the boiling point, pour everything over the chopped dark chocolate
Stir vigorously with a wooden spoon and add the egg while continuing to mix until a smooth cream is obtained.
Pour the cream into the pastry shell
Put back in the oven and cook the tarte robuchon at 120 ° for 10/15 minutes or until the cream becomes the consistency of a pudding.
Remove from the oven and let cool before cutting the Tarte robuchon into slices and serving