Cookie, chocolate & vanilla tart

A few days ago Valrhona launched a new website on which you can find recipes but also their chocolate, praline, crispy pearls and even their brand new Norohy vanilla ! You can order the products to be delivered at home (in France), but also find shops close to us who sell Valrhona products. On the occasion of the launch of this new website, I received a package containing a few products, with the mission to make and share a gourmet recipe, feasible at home and of course chocolatey ;-) So here I am with this cookie, chocolate and vanilla tart, which requires little material and time, and which uses Guanaja chocolate (dark chocolate 70% cocoa), almond hazelnut praline, dark chocolate crispy pearls and vanilla pods. This recipe consists of a cookie base (I was inspired by Cyril Lignac's cookie recipe) covered with a crunchy praline, a ganache and vanilla whipped cream, in short a super gourmet dessert! 

Prep time : 1 hour
For a 20cm tart :

The cookie :

105g softened butter

70g brown sugar

70g caster sugar

30g whole egg

180g T45 flour

3.5g baking powder

60g crispy dark chocolate pearls

90g Guanaja chocolate

Mix the flour and baking powder with the two sugars. Then add the creamy butter and the egg. When the mixture is homogeneous, add the crispy pearls and the chocolate chopped into different sized chips.

Butter the tart mold, then spread the cookie dough inside with your fingers, raising the edges a little.

With the rest of the dough, you can make mini-cookies that will be used to decorate the tart.

Preheat the oven to 175°C and bake your cookie for about 18 minutes (if you make mini cookies, of course they will bake faster, less than 5 minutes).

Let the cookie cool down.

The Guanaja ganache :

105g Guanaja chocolate

125g cream 30 or 35% fat

5g honey

Gently melt the chocolate in the microwave or in a double boiler.

At the same time, heat the cream with the honey.

Pour a third of the hot cream over the chocolate, stirring well in the centre of the bown with a maryse.

Then add a second third, still stirring, and then the last third. When the ganache is shiny and homogeneous, put a plastiuc wrap on it and let it cool (if you are in a hurry, you can put it in the fridge).

The Guanaja and praliné crispy layer :

45g of crêpes dentelles

35g of Guanaja chocolate

55g almond & hazelnut praline

Gently melt the chocolate in a double boiler or microwave.

Add the praline, then the crumbled crêpes dentelles.

Spread the mix on the cooled cookie, then put it in the refrigerator until it hardens.

The vanilla whipped cream :

150g of liquid cream 35% fat

25g icing sugar

1 vanilla pod

Whip the cream with the vanilla seeds. When the whipped cream starts to set, add the icing sugar and continue whipping to obtain a firm whipped cream.

Assembly :

Once the ganache is set, put it in a pastry bag fitted with a 14mm fluted sleeve. Put the whipped cream in a piping bag fitted with a 6mm plain tip.

Pipe alternately the ganache and the whipped cream on the cooled crisp, then decorate the tart with the mini-cookies, some crispy pearls and praline. Enjoy!