Recipe
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Chocolate Tart with Cassis (Thomas Haas Fine Chocolates and Patisserie)
Thomas Haas
Thomas Haas Fine Chocolates and Patisserie
998 Harbourside Drive
North Vancouver
604-924-1847
www.thomashaas.com
Ingredients:
Pastry:
100 grams sugar
210 grams butter
290 grams all purpose flour
pinch sea salt
Ganache:
150 grams 70% dark chocolate, melted
40 grams milk chocolate, melted
125 grams cream, hot
125 grams cream, whipped
pinch fleur de sel
Cassis Jam:
200 grams black currants, blended and strained
100 grams sugar
1/2 lemon, juiced
Directions:
Pastry:
1. Combine butter, sugar and salt.
2. Add flour.
3. Combine. Do not overmix.
Ganache:
1. Pour hot cream over melted chocolate.
2. Stir to combine using a spoon.
3. Fold in whipped cream.
Cassis Jam:
1. Combine and cook for 2-3 minutes.
To Assemble:
1. Pre-bake tart shell.
2. Layer thin layer of cassis jam.
3. Pour ganache.
4. Decorate and enjoy!