The Art of French Pastry

sablée crust, a chocolate nougatine topping, and a chocolate custard filling. It’s the combination of those thre ...

light about chocolate tart. It’s a celebration of the undeniable power of chocolate, with its rich and com ...

ingredients and applying the right technique to them. The texture of the chocolate custard is outstanding. Follow t ...

nougatine crisp ahead. You also must allow at least 2 hours for your tart to set before eating. BEFORE ...

temperature: Equipment for Pâte Sablée Equipment for Chocolate Nougatine Crisp Digital scale, set to metric weights 1 ...

1 rubber spatula 1 digital thermometer 1 strainer 1 small mixing bowl 1 medium saucepan 1 stainless steel han ...

UNDERSTANDING INGREDIENTS The three elements of this custard—eggs, dairy, and chocolate—have one common ingredient: f ...

Follow the recipe carefully, especially in regard to the temperature of the melted chocolate and the custard (which is i ...

it to be so thin that you will be able to cut right through it when you serve the tart. If you used pec ...

INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT Pâte Sablée | One 9-inch crust (½ recipe, about 350 ...

123 / 10 ounces) Chocolate Nougatine Crisp | ½ recipe | ½ recipe Dark chocolate couverture (65%), chopped or co ...

large egg Whole milk (3.5% fat) | 25 grams | 2 tablespoons Heavy cream (35% fat) | 150 grams | ⅔ c ...

DAY 1 1 Mix up the dough. Refrigerate overnight, then roll it out and line your tart pan or ring. Le ...

an airtight container as directed. DAY 2 1 Pre-bake your 9-inch pâte sablée following the directions ...

approximately ¼-inch pieces. Place the chopped chocolate or chocolate coins in a microwave-safe bowl and microwav ...

seconds if necessary to melt the chocolate, and stir again. Insert a thermometer and stir until the chocolate r ...

with the melted chocolate and set aside but keep warm. 3 In a small mixing bowl, beat together the e ...

Making sure that it is not boiling, whisk half into the egg mixture to temper the egg. Then whisk ...

to low heat and insert a thermometer. Whisk constantly, making sure to whisk along the bottom and sides of th ...

the mixture looks broken or separated, pour it immediately into a tall container and blend with an immersion ...