• Vanilla bean

      x 1

    Take the seeds out of the vanilla pod.
    • Powdered sugar

      x 125 grams

    • Almond powder

      x 60 grams

    Pour the powdered sugar and the ground almonds into a large bowl.
    • Unsalted butter

      x 175 grams

    Stir in the diced butter and stir gently these 3 ingredients so that you get a sandy consistency.
    • Egg

      x 2

    • Egg yolk

      x 1

    Pour the eggs, yolk, and the vanilla seeds into the preparation.
    • Flour

      x 310 grams

    • Salt

      x 1 pinch

    Add the flour mixed with salt into the bowl.
    Sprinkle the worktop with a bit of flour.
    Shape a ball with your hands and place it on baking paper.
    Cut it in 2 equal parts.
    Spread it on baking paper with a rolling pin.
    Cover it with cling film so that it doesn't absorb smells.
    Place the cold dough in a buttered pie mold.
    Adjust the dough along the mold's sides.
    Roll the pin over it to cut the surplus.
    Preheat the oven to 340°F.
    Turn the mold around regularly during baking to make sure the dough is evenly cooked.
    • Heavy cream

      x 240 grams

    • Dark chocolate

      x 200 grams

    Break the dark chocolate and reserve in a bowl.
    Melt it for 3 to 4min then place the bowl in a hot water recipient (off-heat).
    Put the chocolate cream on the dough with a ladle.
  • Autres recettes du même auteur

Dessert & Snack

Jacques Génin's chocolate tart

Prep time
30 min
Cook time
20 min
Rest
0 min

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où tu es.

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Pour

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6

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personnes

Vanilla bean
1
Powdered sugar
125 g
Almond powder
60 g
Unsalted butter
175 g
Egg
2
Egg yolk
1
Flour
310 g
Salt
1 pincée
Heavy cream
240 g
Dark chocolate
200 g

Sélectionne un
fournisseur.

Ingrédients

Vanilla bean
1
Powdered sugar
125 grams
Almond powder
60 grams
Unsalted butter
175 grams
Egg
2
Egg yolk
1
Flour
310 grams
Salt
1 pinch
Heavy cream
240 grams
Dark chocolate
200 grams
Take the seeds out of the vanilla pod.
Pour the powdered sugar and the ground almonds into a large bowl.
Stir in the diced butter and stir gently these 3 ingredients so that you get a sandy consistency.
Pour the eggs, yolk, and the vanilla seeds into the preparation.
Add the flour mixed with salt into the bowl.
Sprinkle the worktop with a bit of flour.
Shape a ball with your hands and place it on baking paper.
Cut it in 2 equal parts.
Spread it on baking paper with a rolling pin.
Cover it with cling film so that it doesn't absorb smells.
Place the cold dough in a buttered pie mold.
Adjust the dough along the mold's sides.
Roll the pin over it to cut the surplus.
Preheat the oven to 340°F.
Turn the mold around regularly during baking to make sure the dough is evenly cooked.
Break the dark chocolate and reserve in a bowl.
Melt it for 3 to 4min then place the bowl in a hot water recipient (off-heat).
Put the chocolate cream on the dough with a ladle.
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