Rich dark chocolate lingers on the palate, eliciting delicate and floral notes. The flavor of a perfectly balanced chocolate is rediscovered with each tasting. An alliance of fine cocoa beans from Africa, Central and South America, and the Caribbean. Origin of the name: The Orinoco River in South America, which flows through Venezuela and Colombia.

Ingredients :
Cocoa paste, sugar, cocoa butter, emulsifier : soy lecithin, natural extract : vanilla. May contain traces of nuts, milk and egg proteins, gluten and peanut.
Cocoa content :
Dark chocolate: cacao 60% minimum.
Allergens :
May contain traces of nuts, milk and egg proteins, gluten and peanut.
Dimensions (width, length, height) :
6.3 x 2.6 x 0.4 in

Dark Chocolate Shortbread Tart

Makes 6 tartlets
Preparation time: 20 minutes
Resting time: 2 hours
Cooking time: 25 minutes

For the shortbread
140 g (1¼ stick) unsalted butter
½ pod Tahitian vanilla
10 g (2 tablespoons) ground almonds
2 generous pinches table salt
60 g (½ cup) icing sugar
1 egg (50 g/1¾ oz)
200 g (1½ cups) finely ground flour

For the dark chocolate ganache
200 g (7½ oz) dark chocolate 60% cocoa
25 g (¼ stick) unsalted butter
200 ml (¾ cup) whipping cream

KITCHEN UTENSILS
6 individual tart moulds, 10 cm (4 in) in
diameter (preferably tinplate)
Pastry cutter slightly larger diameter than
the tart moulds
Rolling pin

DIRECTIONS

For the pastry dough
1- In a mixing bowl, cream the butter until softened. Add the ground almonds, salt, icing sugar and vanilla seeds (split the bean down its length and scrape the inside using the tip of a knife). Work the dough slightly until it becomes grainy, then add the egg and the sifted flour. Mix well to obtain a dough with an even consistency.

2- Place the ball of dough on a sheet of greaseproof paper, cover it with a second sheet, then roll it out to a very even 5 mm (3/16 in) thickness. Remove the top sheet of paper, then use the pastry cutter to cut out 6 rounds of dough. Arrange them in the moulds, cut off the excess dough and press lightly so that the dough lines the inside of the moulds. Refrigerate for another 2 hours.

3- Preheat the oven to 300°F/150°C.
Prick the tart crusts several times with a fork, then bake for 20 to 25 minutes: after baking, the dough should be an even golden brown colour, both top and bottom

For the dark chocolate ganache
1- Finely chop the chocolate and set aside in a mixing bowl. In a saucepan, bring the cream to the boil. Pour it over the chocolate, covering the chocolate completely.
Leave the chocolate to melt for 2 minutes without touching it, then whisk lightly in small circles, starting from the centre.

2- When the ganache thickens, move the whisk towards the sides of the bowl until you obtain a smooth texture. Gradually add the butter, diced, and continue to mix gently, to obtain a silky, glossy ganache. Divide the ganache, which should still be warm and liquid, between the tart crusts. Leave these delights in the refrigerator for 1 hour before enjoying them.


A word from Gilles Marchal
This chocolate tart is renowned the world over. At La Maison du Chocolat, we have been following the same recipe scrupulously for thirty years, preparing it exactly the same way every morning in Paris, London, Tokyo, New York and Hong Kong. I like to serve it with a soft, spiced caramel, fruit compote or a citrus zest praliné. The shortbread can be prepared the day before by filling the tart moulds with dough and then leaving them in the refrigerator. The way the crust is baked is essential to the flavour and how well the dessert lasts. Personally, I prefer it slightly crisp than underdone.