Part 1: Carbon Black Sable Dough
Ingredients
Method- 65g Cold Butter
- 30g Confectioners’ Sugar
- 15g Almond Flour
- 125g AP (or Plain) Flour
- 25g Carbon black Cocoa Powder
- Pinch Salt
- 50g Eggs
Preheat oven to 350°F.
- Place all the ingredients except the eggs in a stand mixer fitted with a paddle attachment until the mix resembles sand.
- Add the eggs and mix together until combined.
- Place the dough in between 2 parchment papers and roll it to 3.5 or 3mm thickness and freeze.
- Cut the dough to fit in the tart rings and bake for 12 to 14 minutes.
- Brush with melted cocoa butter to preserve for longer.
Part 2: Carbon Black Ganache
Ingredients
Method- 150g Milk Chocolate
- 210g Heavy (or Double) Cream
- 30g Carbon Black Cocoa Powder
- 20g Inverted Sugar
- Pinch of Salt
- 25g Unsalted Butter
- Melt the chocolate in the microwave.
- In a small pot bring the heavy cream and inverted sugar to a simmer, add cocoa powder and mix until combined, turn off the heat.
- Pour the hot mix over the chocolate and butter in 3 parts, mixing always with the help of a rubber spatula, fast and pressing down.
- Once it is well incorporated, pour it into a deep container, add salt and emulsify with a hand blender.
- Transfer to a bowl and cover with plastic wrap to contact. Let set for at least 5 hours.
Part 3: White Chocolate Whipped Ganache
Ingredients
Method- 100g White Chocolate
- 25g Inverted Sugar
- 80g Heavy (or Double) Cream
- 2.5g Silver Gelatin Sheets
- 220g Heavy (or Double) Cream
- 10g Vanilla Extract
- Soak the gelatin in ice water until softened,
- In a small pot, bring heavy cream, vanilla extract and inverted sugar to simmer, stir gelatin to dissolve and pour over the chocolate. Make an emulsion with the help of a hand blender and add the second heavy cream.
- Let set in cooler for 6 hours and whip before use.
Part 4: Assembly
Method- Fill the chocolate tart with the chocolate ganache and let set in the cooler for 1 hour.
- Whip the white chocolate whipped ganache and pipe small kisses on top of the ganache.
- Finish with gold leaf and small discs of the baked sablé.
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