Milk chocolate and pomegranate tart

Instructions

Make cacao pastry.

1. Grate butter, set aside.
2. In a big bowl add pastry flour with cocoa powder ground toasted hazelnuts, grated butter and salt. Mix between your hands until combined. Texture must be grainy.
3. Add moscobado sugar, egg and mix lightly.
4. Transfer the dough to a counter and knead making fraisage technique. It will be useful to get an homogenous dough but without gluten developed.
5. Put the heel of the hand over the dough and push to the front little by little to get a merged dough but without being elastic. We can see how to make it in this video.
6. Once the dough is homogenous, roll it between two teflon sheets into 0,11 inches (3 mm). Diameter dough must be bigger than iron skillet.
7. Let sit between two sheets over a baking tray in the fridge for 2 hours or overnight.

Bake cocoa pastry.

1. Remove teflon sheets and place the pastry over a parchment.
2. Helping with the ring pastry, cut the base and let sit without remove the ring.
3. Cut strips, bit higher than the ring height, and place around the base. You must to cut several strips to cover the tart sides. Press which each other to join the ends the strips.
4. Remove the excess of pastry with a knife to have a perfect edge.
5. Tap the base with a fork. Refrigerate for 30-40 minutes.
6. Preheat oven 345ºF.
7. Remove from the fridge, line pastry with baking paper and fill with ceramic pie weights or uncooked beans.
8. Bake for 15-20 minutes.
9. Remove ceramic pie weights, brush with beaten egg-white and bake for 5 minutes more.
10. Remove from the oven, with care, and let cool.

Make milk chocolate ganache.

1. Chopped finely milk chocolate and black chocolate, set aside.
2. Pour the cream into a heat-resistant bowl and place in the water bath. Leave until it takes temperature but without boiling.
3. Remove from the heat and add chopped chocolate, mix until smooth.
4. Pour in a medium bowl and let cool completely at room temperature for 30 minutes.
5. Pour the ganache into the base of the tart and let it cool to room temperature. It will take us about 2 hours.
6. Place in the fridge overnight.

Make chocolate ganache.

1. Chopped finely black chocolate, set aside.
2. Pour the cream into a heat-resistant bowl and place in the water bath. Leave until it takes temperature but without boiling.
3. Remove from the heat and add chopped chocolate, mix until smooth.
4. Pour in an airtight container and let cool completely at room temperature for 2 hours.
5. Refrigerate for 6 hours or overnight.

Decorate the tart.

1. Introduce the ganache in a pipping bag and use a star piping tube.
2. Decorate the surface with the ganache trying to create different sizes. We'll leave holes so we can fill it with pomegranate.
3. Fill in the holes that we left previously with pomegranate, decorate with edible purple petals of purple and dried meringues.
4. Serve.
   

Notes

• The tart is made in a (24.5 cm diameter) 9,6 inches ring pastry.
• If you use another variety of chocolate that is not 70%, remember that the proportions with respect to the cream vary depending on this one. Otherwise the final consistency will not be the same.
• I don't like cinnamon, can I omit it, replace it?... Of course, spices can always be omitted or replaced to adapt them our tastes. If you prefer you can use some type of pepper or even a pinch of flaky salt.
  
• The fresh pomegranate, remain in good condition with the passage of time? Yeah, you'll be surprised. Not only does it not harm chocolate by losing juices, but it also preserves fresh and shiny even 4 days later.
• To decorate the tart I used two pipping tubes; Wilton 4B (smaller) and Wilton 6B (larger).
• Preservation: We can keep it refrigerated in an airtight container for 5-7 days.
  

Archivado en

• Black Chocolate
• Breakfast
• Cinnamon
• Milk Chocolate
• Pomegranate