Recipes, Desserts

Upside-down chocolate tart

l

 Upside-down chocolate tart

For Easter, try something new with this upside-down chocolate tart!

For 6 people

Difficulty : easy

Price : medium

Cooking time : 30min

Ingredients

For the financier base

  • 150 g of powdered sugar
  • 160 g of hazelnut powder
  • 6 egg whites
  • 80 g of flour
  • 150 g of butter

For the chocolate cream filling

  • 3 egg yolks
  • 20 g of sugar
  • 10 g of honey
  • 130 g of milk
  • 170 g of heavy cream (at least 30% fat)
  • 140 g of baking chocolate

Ustensils

Preparation of the chocolate cream filling:

Start by chopping your chocolate and set it aside.

In a hemispherical bowl, mix the egg yolks and sugar.

Meanwhile, in a saucepan, bring the milk, cream, and honey to a boil.

When the mixture reaches a boil, pour it over your sugar-egg mixture while stirring.

Pour the mixture back into the saucepan, then heat over low heat like a custard, stirring constantly until it thickens and coats the spatula.

Pour your cream over the chocolate, then blend with an immersion blender until you get a smooth mixture.

Cover with plastic wrap directly on the surface and refrigerate for at least 3 hours.

Preparation of the financier:

Start by preparing your brown butter. Place the butter in a saucepan over medium heat, let it melt and foam, then let it turn golden. The brown butter is ready once it changes color and becomes amber. Set aside.

In a hemispherical bowl, mix the powdered sugar, hazelnut powder, and egg whites, and stir until you have a smooth mixture.

Add the flour and mix, then finish by adding the cooled brown butter and stir.

Pour your mixture into your upside-down tart pan and bake for 25-30 minutes at 180°C..

Assembling the tart:

Place your chocolate cream filling into a piping bag fitted with a fluted piping tip.

Pipe onto your financier and decorate as desired.

Tips

Equipment Tip

The secret to a great financier starts with a good brown butter. And for that, the choice of saucepan plays a crucial role:

  • Use a stainless steel saucepan rather than a dark utensil: this will help you better monitor the color of the butter during cooking.
  • Opt for a multi-layered stainless steel (3-ply or 5-ply), which ensures even heat distribution. Unlike pans with a bonded base, it allows for more precise temperature control and prevents "trapping" heat. The result: a perfectly golden brown butter, without the risk of burning it.

Recipe Tip

How to know if your brown butter is ready?

Watch for these stages:

  • The butter starts to foam.
  • Then it forms small bubbles.
  • It turns a golden color, with the scent of toasted hazelnuts... this is when you should stop the cooking!

A recipe by : 

Amel, Ma Vie Caramel
Instagram

My name is Amel, better known on Instagram as Ma Vie Caramel.

I’ve been passionate about pastry since 2017, the year I created my Instagram account and a few years later, my blog www.maviecaramel.fr.

I love sharing my passion with enthusiasm and authenticity through photography and video.

1 Liked Share:
Related posts