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Home / Choconut Tart

Choconut Tart

Choconut Tart


Recipe Created By:
Frederic Monti

  • Components Of Recipe
  • Chocolate Pate Semi Sablee
  • Venezuela Cremeaux
  • Peanut Crunch
  • Caramelized Peanuts
  • Chocolate Peanut Mousse
  • Flourless Chocolate Sponge

Chocolate Pate Semi Sablee

120g (4.2oz)
2g (0.1oz)
90g (3.2oz)
30g (1.1oz)
50g (1.8oz)
40g (1.4oz)
155g (5.5oz)
40g (1.4oz)

Method of Preparation

  1. Mix together butter, salt, powdered sugar and almond flour in Robot Coupe.
  2. Add eggs; mix until just incorporated.
  3. Combine 40g (1.4oz) of flour and ; mix until just incorporated.
  4. Add 155g (5.5oz) of flour; mix until just incorporated.
  5. Chill dough at least 1 hour.
  6. Roll to desired thickness and place in desired mold or ring.
  7. Bake at 165°C/330°F until done.

Venezuela Cremeaux

313g (11.0oz)
100g (3.5oz)
63g (2.2oz)
125g (4.4oz)
10g (0.4oz)
50g (1.8oz)

Method of Preparation

  1. Bloom gelatin in cold water.
  2. Warm cream; temper cream with eggs and sugar; cook to 85°C/185°F.
  3. Remove from heat; add gelatin mass.
  4. Pour over the dark chocolate; mix to emulsion with immersion blender.
  5. Pour into Sablee.

Peanut Crunch

360g (12.7oz)
360g (12.7oz)

Method of Preparation

  1. Add to tempered milk chocolate; combine well.
  2. Use as desired in final assembly.

Caramelized Peanuts

300g (10.6oz)
120g (4.2oz)
60g (2.1oz)
30g (1.1oz)

Method of Preparation

  1. Cook sugar with water to 121°C/250°F.
  2. Remove from heat; add nuts and crystallize.
  3. Return to heat and caramelize.
  4. Once caramelized, add cocoa butter.
  5. Pour onto a Silpat® and separate them into individual pieces.

Chocolate Peanut Mousse

105g (3.7oz)
100g (3.5oz)
125g (4.4oz)
15g (0.5oz)
30g (1.1oz)
175g (6.2oz)
235g (8.3oz)
420g (14.8oz)
60g (2.1oz)

* can be replaced with

Method of Preparation

  1. Make an anglaise with milk, heavy cream, egg yolks, sugar and trimoline.
  2. Pour anglaise over , mix and strain.
  3. Pour anglaise over chocolate, in a Robo Coupe. Blend to make ganache.
  4. When ganache is at 38°C/100°F, add .
  5. Allow to cool; fold in whipped cream.
  6. Use as desired.

Flourless Chocolate Sponge

844g (29.8oz)
16g (0.6oz)
844g (29.8oz)
625g (22.0oz)
271g (9.6oz)
325g (11.5oz)

Method of Preparation

  1. Sift .
  2. Whip egg white with sugar #1 and to make meringue.
  3. Whip egg yolks and sugar #2 to make pate a bombe.
  4. Fold together meringue and pate a bombe; fold in .