![[Ferrandi] Week 2: Chocolate Tart](https://www.sugarednspiced.com/wp-content/uploads/2012/09/R0042158.jpg)
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Chocolate tart, the all-time crowd pleaser. We started off by making an almond sweet dough, which is similar to the pâte sucrée we used for our figs tart and pear tart, but with added almond powder. A small but important step is to trim the tart shell after it’s baked to achieve a smooth surface. Ah yes, it’s all in the details.
Then, add in crème prise au chocolat, a mixture of liquid heavy cream, milk, eggs, sugar, and 64% dark chocolate.
Bake, then leave to cool.
On the baked chocolate, pour a layer of chocolate sauce made from water, glucose, liquid heavy cream, and 70% dark chocolate. Leave to settle.
