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Before starting this Chocolate Tart recipe, make sure you have organised all the necessary ingredients.
Roll out the pastry with a rolling pin.
Line a tart ring (diameter 26cm). Refrigerate for about 20 minutes.
Place a sheet of greaseproof paper on the pastry case and pour the baking beans.
Bake at 200°C (gas 6) for approximately 15 minutes.
In the meantime, heat the crème fraîche...
... and bring to a boil.
Pour the sugar in a thin stream over the egg yolks.
Using a fouet, blanch the preparation for a few minutes.
Add the hot cream and continue whisking.
Add the chocolate pistoles (you can also use a block of chocolate and cut it with a knife).
The chocolate will gradually melt in the hot preparation.
Combine well with a whisk...
... until the consistency is homogeneous.
When the pastry shell is cooked...
... take out of the oven. Remove the baking beans.
Pour the chocolate preparation into the pastry shell...
... all the way up.
Return to the oven and bake at 180°C (gas 4) for approximately 20 minutes.
To make the chocolate decorations, slowly melt the chocolate couverture in the microwave or over a bain-marie.
Once melted and homogeneous, pour onto a steel baking sheet (40 x 30cm). Important: Do not use a non-stick baking sheet.
Spread the chocolate with a cranked spatula. The layer should be thin and regular. Leave in the fridge to set.
Remove the tart from the oven and leave to cool.
When the chocolate has set, remove from the fridge and set aside for a few minutes. The chocolate will slowly reach room temperature and become easier to work.
Using a triangular spatula, scrape the chocolate to create shavings.
It is essential to closely watch the temperature of the chocolate. If it is too cold, it will break. It it is too warm, you will not be able to create the desired effect.
Scrape all the surface to make as many shavings as possible.
When the tart has cooled down completely...
... remove the tart ring.
Arrange the shavings on top.
Sprinkle icing sugar on top and reserve until ready to serve.
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