DARK COCOA SHORTCRUST PASTRY
Ingredients
Preparation
-Soften the butter to about 25°C.
-Place the softened butter in the stand mixer with the paddle attachment and mix together with the powdered sugar until you obtain a creamy mixture, but not overly whipped.
-Add the eggs to the mixer.
-Finish by adding the flour and cocoa, sifted together.
DARK COCOA STREUSEL
Ingredients
Preparation
-Soften the butter.
-Mix all the ingredients together until you obtain a homogeneous mixture.
-Chill until firm.
-Once frozen, place it in the food processor to refine it, and use the resulting crumble to finish the cakes.
TART COMPOSITION
Ingredients
dark cocoa streusel - (crumble)
120g
apricot jam
100g
dark cocoa shortcrust pastry
350g
Preparation
-Use 3 rings with a diameter of 18 cm and a perforated micro-perforated band.
-Using a piping bag, pipe a base of whipped shortcrust pastry at the bottom of the ring; with the same pastry, create the edges that will hold the filling.
-Place the apricot jam or compote and top it with the spreadable cream.
-Cover the assembled product with the crumbled crumble.
-Blast-freeze the finished tart.
-Bake from frozen, dusting the top with powdered sugar, at 180°C for 20 minutes, then lower to 160°C for another 10 minutes.
LAYER COMPOSITION
- Dark cocoa streusel (crumble)
- Apricot jam
- Aurea crema cioccolato dark
- Dark cocoa shortcrust pastry
