Pure Love


Tart Dough
Butter (room temperature) 120
Salt 2
Icing sugar 90
Almond flour 30
Egg 50
All purpose flour 235
Tart Dough total 527
Golden Almond Sponge
Tegral Satin Moist Cake Golden 200
Eggs 80
Water 40
Oil 70
Chopped Almond 50
Golden Almond Sponge total 440
Sea Salt Chocolate Ganache
Belcolade Noir Selection Drops C501/J 175
Whipping Cream 125
Honey 7
Butter 25
Sea salt 2
Sea Salt Chocolate Ganache total 334
Vanilla Whipped Ganache
Whipping cream 380
Belcolade Blanc Selection Drops X605/J 80
Vanilla Essence 3
Gelatine mass 20
Vanilla Whipped Ganache total 483

Working Method

Tart Dough

  • Mix butter, salt and icing sugar with paddle, then add in almond flour and mix well.
  • Slowly add in the egg and mix well.
  • Pour in the flour, mix until become a dough. Rest it overnight.
  • Roll out the dough to 3mm thick, shape it into the tart ring.

  • Bake at 160°C to 180°C in the oven for 15 to 20 minutes depends on size.

  • Coat a thin layer of chocolate to prevent soggy.

Golden Almond Sponge

  • Boil the cream, pour over chocolate and incorporate well.
  • Add butter, honey and sea salt, mix well.
  • Fill ganache into the tart shell.

Vanilla Whipped Ganache

  • Boil the cream, pour over white chocolate and incorporate well.
  • Add vanilla essence and melted gelatine mass. Let it chill overnight.
  • Whip up the whipped ganache, pipe on top of the chocolate tart and follow the desired decoration.

About this recipe

Complexity level: