Recipes & Serving Suggestions
Valrhona Dark & White Tart
Julie Le Clerc
375g Sabato sweet shortcrust pastry
250g Valrhona Manjari Feves
200g Valrhona Ivoire Feves
200g unsalted butter
2 whole FRENZ free range eggs
4 FRENZ free range egg yolks
½ cup caster sugar
Roll out pastry to 3mm thick and use to line a 26cm deep-sided lightly-buttered tart tin. Prick base all over with a fork. Refrigerate for 30 minutes.
Preheat oven to 200°C. Line pastry case with foil or and fill with baking beans. Bake for 15 minutes. Remove from oven; turn oven down to 160°C. Lift out foil and beans and return pastry to oven for another 10 minutes to dry out. Remove to cool in tin.
Place dark chocolate and Ivoire in two separate heatproof bowls. Add 175g of the measured butter into the dark chocolate and 25g into the Ivoire. Place each bowl over a saucepan of simmering water to melt, or microwave in short bursts until melted. Stir until smooth and set aside to cool a little.
Combine eggs, yolks and sugar in a bowl and whisk with an electric beater for 5 minutes until thick and pale. Fold 2/3 of this mixture into melted dark chocolate and remaining 1/3 into melted Ivoire. Pour dark chocolate mixture into baked pastry case then carefully spoon Ivoire mixture on top. Bake at 160°C for 12 minutes.
Remove to cool, then refrigerate for at least 2 hours to set. Return to room temperature to serve. Cut in thin slivers with a hot knife.