Simple chocolate tart

for large quantities

Components

• 3/4 cup (tea) of finely roasted cassava flour
• 1/3 cup (tea) of unsalted roasted chestnuts (approximately 50 g)
• 100 grams of butter
• Two tablespoons of sugar
• A small pinch of salt

Mode of preparation

1. In the food processor, combine manioc flour, chestnuts, sugar, and salt. Blend for approximately one minute until a fine flour is achieved.

1. Slice the butter into chunks, place them in a medium-sized skillet, and melt over low heat, stirring occasionally with a spatula — this helps the butter melt more quickly and evenly while preventing it from burning.
2. Once the butter has melted, switch off the heat and incorporate the beaten flour. Stir thoroughly with a spatula until the mixture resembles wet sand — this forms the pie dough.
3. Pour the entire mixture into a fluted mold with a removable base, measuring 22 cm in diameter at the base and 24 cm at the opening. Reserve some dough to coat the sides, then use a spoon to evenly spread the rest across the bottom of the mold.
4. Using the base of a round or flat cup, firmly press the dough against the bottom and sides of the mold to create a compact, smooth, and even base approximately 0.5 cm thick. This helps ensure the dough remains firm and intact when removed after chilling. Then, use your fingertips to press the reserved dough along the sides of the mold, leveling the edge surface to a height of about 3 cm.
5. Chill the dough in the refrigerator for 30 minutes to firm up before adding the filling. In the meantime, prepare the sugary nibs and set aside the ganache ingredients.

NOTE: You can blend the bulk ingredients by using the pulse mode on the blender, stirring the mixture with a spoon between each pulse to ensure even blending.

for sweet morsels

Components

• One-third of a tea cup of cocoa nibs
• 1/4 cup of granulated sugar
• 1 1/2 tablespoons of water

Setup mode

1. In a small saucepan, combine the nibs, sugar, and water. Place over medium heat and stir with a silicone spatula until it begins to boil.

1. Once it reaches a boil, reduce the heat and keep stirring for approximately 5 minutes, until the syrup is absorbed and the nibs dry out, coated with a sugar layer. Move to a plate and allow it to cool fully before using or storing.

for stuffing

Components

• 2 cups (tea) of 55% cocoa chocolate drops (approximately 340 g)
• 1 cup of fresh cream from milk
• 4 tablespoons of butter in the ointment

Preparation phase

1. Put the chocolate into a large bowl (if you’re not using chocolate callets or drops, break the bar into small pieces). If your butter is frozen, heat it in the microwave for a few seconds until it becomes soft but not melted — be careful not to let it melt completely.

1. In a small saucepan, warm the fresh cream and light milk over medium heat, stirring occasionally with a spatula to prevent the cream from forming. Note: If the cream boils, the ganache may appear curdled because the fats from both the chocolate and cream can separate.
2. Once the initial bubbles form, pour the hot milk cream over the chocolate and avoid stirring for 2 minutes to allow the chocolate to heat evenly. Carefully stir with a silicone spatula until the chocolate is fully melted. Then, add the butter and mix again until the ganache becomes glossy.
3. Slowly drizzle the ganache onto the chilled pie crust. Use the back of a spoon or a pastry spatula to smooth the surface, ensuring the pie is evenly covered.
4. Garnish with some sugar nibs and place back in the refrigerator for at least 1 hour, or until the ganache is set.
5. When ready to serve, take the pie out of the refrigerator and gently loosen the bottom edge from the pan. Using the tip of a skewer, lift the base of the pie and place it onto a plate. Serve alongside whipped cream and the remaining sugary nibs.

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Chocolate pie can be made ahead of time and stored in the refrigerator for up to two days. To ensure the filling is nicely creamy, take the pie out of the fridge and let it sit at room temperature for at least 30 minutes before serving.

Purchase only what is necessary

Store

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