The Food - Cake recipes: Chocolate Ganache Tart

The Food - Chocolate cake on this one wearing a crisp savory pie dough. Isianya krenyes soft brown with a nice accent. More fun while you eat cold. Guaranteed to be one less!

ingredients:
Almond Sable Dough:
500 g flour
300 g unsalted butter
5 g of salt
180 g of icing sugar
75 g ground almonds
100 g of chicken egg
Praline Croustillant:
Hazelnut praline paste 180 g
70 g dark chocolate
150 g pallete feuilletine
25 g melted butter
Chocolate Ganache:
250 g Dark Chocolate
250 g liquid cream (warm)
25 g glucose

How to make:



     Mix the flour, butter and salt in a mixer until blended.
     Add the remaining ingredients and stir until all clot. Wrap dough in plastic, refrigerate for 2 hours.
     1.5 mm thick dough rollers and print the pan / small mold, cover with foil and fill with rice
     Bake in hot oven 175 º C for 15 minutes Remove and let cool.
     Praline Croustillant:
     Warm and dark chocolate praline paste until melted, mix with a palette feuilettine warm liquid and add the butter, stirring until smooth
     Warm the cream and Glucose, mix into the chocolate and stir until blended, store in a cool place for 2 hours
     Chocolate Ganache:
     For the manufacture of chocolate ganache cream, dough can be added to the composition (265 g chocolate ganache with whipped cream as much as 265 grams) to be made Kernel (quenelle)
     Stages of completion:
     Place the praline into tarlet coustillant sable and pour the chocolate ganache, then stored in the refrigerator until hardened.
     The next stage of kernel Make chocolate mousse, whipped chocolate ganache until fluffy.
     Put 1 teaspoon full on it. Decorate according to taste.

For 30 pieces