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2 Recipes steps

1 ALMOND SHORTCRUST PASTRY

ALMOND SHORTCRUST PASTRY

    120 g Butter
    2 g Salt 
    80 g Icing Sugar 
    30 g Finely ground almonda 
    1 Egg 
    60 g Plain flower 
    180 g Fine Pastry flour 

    First mix the softened butter, fine salt, icing sugar, ground almonds, egg and 60g flour. As soon as the mixture is homogeneous, very quickly add the remaining 180g flour.

    Spread out between two sheets of baking paper and set aside in the refrigerator.

    Line the tart tin with the pastry.

    Blind bake at 310-320°F (155-160°C) for approximately 15 minutes.

2 GANACHE

GANACHE

    300 g Whipping cream 35%
    50 g Acacia honey
    270 g ORIADO 60%

    Heat the cream with the acacia honey. Gradually pour over the melted ORIADO 60% chocolate.

    Mix using an immersion blender to create an emulsion.

    lncorporate the remainder of the cream and mix to perfect this emulsion.

    Pour into the pastry base and allow to set in the refrigerator for at least 4 hours

AN ORIGINAL l’École Gourmet Valrhona RECIPE

Oriado heart tart