How to make a perfect Chocolate Tart | Filled with fudgey ganache
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- เผยแพร่เมื่อ 29 พ.ค. 2024
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0:00 Intro
1:02 Structure
1:18 Tart Shell
3:53 Croustillant
5:50 Ganache
7:33 Chocolate Glaze
9:38 Decorations
There are two types of chocolate tarts - one that’s filled with chocolate ganache, the other where you bake a chocolate filling. This one is a tart filled with chocolate ganache!
In case you've missed it, here's the link to the baked chocolate tart: • Baked Chocolate Tart |...
▶Chocolate Tart◀
Quantity: 6 tarts of 8cm diameter
⊙Chocolate Tart Shell⊙
Butter 80g
Powdered Sugar 75g
Almond Powder 12g
Cocoa Powder 15g
Cornstarch 40g
Eggs 40g
Cake Flour 140g
① Lightly beat the butter.
② Sift in the powdered sugar/almond powder/cocoa powder/cornstarch and mix.
③ Gradually add the eggs and mix.
④ Finally sift in the cake flour and sift in the dry ingredients (flour, cocoa powder) and mix well.
⑤ Knead + roll it out to 2mm between parchment papers and rest in the fridge for 1~2hrs.
⑥ Cut it out into discs + strips.
⑦ Line the tart ring. (you need to grease the inside of the tart ring with butter in advance)
⑧ Bake at 160℃ for 14~15mins. (pre-heat to 160℃)
⊙Croustillant Layer (crunch)⊙
Milk Couverture Chocolate 15g
Dark Couverture Chocolate 5g
Feuilletine (Cacao Barry) 45g
Hazelnut Praline 45g
① Melt the chocolate.
② Add everything together and mix well.
③ Place 15g at the bottom of the tart shell and press down gently.
*You can replace feuilletine with cornflakes although feuilletine is a lot better!
*Regarding hazelnut praline here is a link on how to make homemade praline:
⊙Chocolate Ganache⊙
Heavy Cream 140g
Dark Chocolate 100g
Milk Chocolate 100g
Butter 25g
① Melt the dark & milk chocolate, heat the heavy cream. (everything at around 45~50℃)
② Add everything into a bowl and blend.
⊙Chocolate Glaze (Optional)⊙
Water 15ml
Sugar 30g
Glucose 30ml
Condensed Milk 20ml
Gelatin 2g
Dark Couverture Chocolate 30g
① Add water, sugar, glucose and boil to 103℃.
② Add condense milk, bloomed gelatin, dark couverture chocolate and blend.
③ Leave it overnight and use it the next day.
Storage: Store in the fridge up to 3 days.
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★My Ingredients★
Dark Couverture Chocolate: amzn.to/3nmcJxJ
White Couverture Chocolate: amzn.to/3Gf8zQU
Valhrona Cocoa Powder: amzn.to/3lPdvnc
Snow Sugar: amzn.to/2Znp7p5
Ghirardelli Chocolate Sauce: amzn.to/3DNN1J5
★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (amzn.to/3hSMblB)
Silicone Mat: Silpat(amzn.to/3CApmLt) or Silpat equivalent(amzn.to/3hUyZwG) Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (amzn.to/3nWy3Mj)
Food Processor: Hanil (amzn.to/2XNxWYg)
Stand Blender: Vitamix QuietOne (amzn.to/3nTtBxK) Infrared Thermometer: amzn.to/3hW52fS
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: amzn.to/3zwAHu4
Zester: Microplane (amzn.to/3EGD9Ck)
Whisk: Matfer
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#chocolatetart #tart #sugarlane #ganache #조한빛 #슈가레인
I just made this an hour ago and this is the most delicious thing I have ever tasted! Initially I was afraid it might be very sweet but all is well! Thank you for the much detailed tips and techniques! Please continue to make wonderful videos! \(^o^)/
thank you!
I need the weight of each ingredient
9:32
What an underrated channel you have! I love everything about your videos, from the way you explain things to your personality and obviously- the recipe and the end result. Delightful- and just right for my sweet tooth. I would be happy to see more of you in my subscriptions feed!
lol thanks a lot!
I have been thinking the same, really underrated channel.. he teaches really well, done so many recipes with his advices 👍
Thank you for the amazing tutorial on layering of different texture in the chocolate ganache tart. Brilliant!
My pleasure 😊
Just woooow! 😯 Love it! I am so grateful that you really explain the nitty gritty behind making your pastries, not a lot of people put that effort in. Thank you! I always learn something useful. And the bonus is that it always makes me wanna make and eat the delicious stuff 😂
My pleasure 😊
Mamma Mia , chef ,I love the way you explain everything!
thank you so much again for your recipes
You are so welcome
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Thank you too
Thank you for showing the recipe step by step. You are special. God bless 👏👏💕
My pleasure 😊
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haha finally!
Hi Chef! I would love a video on different types of frosting and it’s uses, let’s say French buttercream, Swiss Merengue etc. Your videos are amazing! Thank you so much for your valuable teachings! Love from Mexico ❤️
Great suggestion!
Thanks for this recipe Chef Hanbit! Just tried it today and it was the bomb! 🍫🥧😋
nice!
Hanbit, you're my favorite pastry chef on TH-cam. Beautiful work.
Wow, thank you!
I try it yesterday. follow your recipes and done! it's look great and dilicious! thank you for your video! I'm a big fan of you now, chef!
Wonderful!
Thank you for the recipe chef! I really love your videos and I'm waiting for another recipes :)
Glad you like them!
formidable!Thank you very much for sharing this wonderful recipe!
My pleasure 😊
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thanks.
wow...super duper amazing!!! Obviously I could see the difference of each layers of texture of the chocy tart.
Good job!!!
thanks!
Merci infiniment Chef pour cette merveilleuse recette.
Superbes tartelettes 🍫🍫
J'ai les vraiment adoré.
merci beaucoup!
Elle a l'air délicieuse !!!
Moi je sais pas quand je vais la faire mais c'est sur que je la ferai.
역시 금손이시네요! 부러워요👍👍👍💗
감사합니다~
This is all about excellence. I love it..! ❤ thank you for sharing 🙏
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Thank you so much 🤗
Looks absolutely delicious!
So good!
Dude looks like he eats good food everyday with that smile. Nice tutorial btw, really helped with my culinary learnings!
Happy to help!
It looks amazing! 🤤
I’m might try making it this weekend!
Hope you like it!
You are best chef !Thank you very much!!!!🙌
My pleasure 😊
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Thanks for sharing, beautiful work.
Thank you! Cheers!
I tried a few components of your tart recipe as I wasn’t confident of executing it in full.
I mixed feuilletine with Biscoff spread (it’ll remain crispy for 1-2 days, not sure about beyond that) and topped with chocolate ganache. It’s yummy.
This is the first time I heard of feuilletine too - it’s going to go into my chocolate cakes from now onwards! Thank you.
I’m gonna slowly repeat this recipe till I make all components of it in a tart 💕
Love your recipe and explanation :)
Sounds great!
You are a legend and delightful to watch. Your skill and generosity are so helpful and motivating
Thank you from Australia
Wow, thank you!
I’m giving these a try, but going to put a ring of piped whipped ganache around the edge! After watching your ganache video I figured it must be worth a try. Thank you so much for your lovely content!
thanks!
thank you ever so much chef for sharing.
My pleasure
I love 💘 ur video so much to learn from details to details easy to understand !i have so many questions about baking,but i have the answer now.i owe a lot from the best pastry chef!now its my favorite!thank u so much!
sure!
Thank you. Have to give it a go at making them.
Hope you enjoy
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God bless you 🤩
My pleasure 😊
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I appreciate that!
After watching this video, I admired the way you had presented it. Hence, I subscribed! Thank you for sharing your knowledge.🙏🏽
cool!
Thanks for share this perfect Chocolate Tart recipe.🤩😍🙏🙏
My pleasure 😊
I absolutely love your channel thank you!!!!!!!❤
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Can hear the crunchiness of tart 😋 look so yummy 😋 and tasty 😋
Thank you 😋
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Thank you so much 😊
I Don t usually comment but your recipes are wonderful. Thank you for sharing and I hope that you flourish even more.
Thank you so much
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Thanks for watching!
Well done tartlets. Thanks alot chef
Glad you like them!
The best combination 🥰thanks for caption in English 🥰
You're welcome 😊
Love it! Thanks for the video
Glad you enjoyed it!
wow!! i love your ideas chef habit😍😍
Thanks a lot 😊
Excellent tart and you are very pleasant to watch and listen to. I’m subscribed!
Welcome aboard!
I tried the recipe today, it was great. Thank you.🎉
My pleasure 😊
Best video always from chef hanbit..
Thank you so much 😀
Hello verry fun to bake and verry good too eat. Thanks Chef!
Glad you enjoyed it
PERFECT!!! THANK YOU SO MUCH
You're welcome!
You are really the master cook ❤
thanks
🌸🦋Oh delicious chocolate recipe, and I love that you made your own hazelnut praline too!! Such an adorable smile and concise presentations, feels like I am sitting in cooking class!! Have a safe lovely day!🦋🌸
Yeah
Thanks so much! 😊
Exactly
He did a separate video on the hazelnut praline. It can be used for so many things.
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Thank you so much
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Hi chef! Your videos inspire me to bake🤩
Happy to hear that!
Thanks for the chocolate shell chef 😉
My pleasure 😊
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수고했어요.
한빛쉐프님👍👍👍
감사합니다.
lovely!!
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thanks.
I love your channel.You well explained ang give techniques and secrets of your recipes.well done beautiful cakes and it did urge me to follow your recipes.I am one of your avid fans fromThailand.Thanks for sharing.
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Mr Cho never disappoint !
You always give us some amazing recipes and extremely well explained.
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Sugar Lane Bakery is a bit too fare from here in UK but if I was in South Korea I definitely would place an order.
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Love your channel and you too ❤❤
thanks.
Hanbit, thank you for your excellent videos. I have been cooking for 35 years but your tartelette vid taught me a lot. Wish I could send pix as the results were fab.
You are so welcome!
@@HanbitCho a quick question. Your tartlet cases... can they be baked and frozen and still be crisp after defrosting?
I tried it. They are ok to freeze
@@paulssamuel Hi Paul. Your input is helpful. Did you need to re-bake the baked tarts from the freezer.
love your videos ♥ thank you for all this amazing work ♥ greeting from germany =)
You are so welcome!
Bravissimo,molto professionale e estremamente esaustivo 🎩👏👏👏👏Un saluto dall'Italia
thanks!
the best pastry chef in the net
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I'm an engineer dreaming of becoming a pastry chef some day. You are my inspiration. Hope you will share your journey...
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Fantastico perfekt I will trie thise today
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Most welcome 😊
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Thank you 🤗
Teacher perfect 👍
Thank you! 😃
There is nothing to hate about Hanbit. Of all the youtubers I watch he’s the one I get most excited about when he posts. That’s a hard title to get especially when I’m not even that interested in baking.
thanks!
Awesome
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Omg. This is too good to be true and you make it sound so simple. I dont know if i am watching to learn the skill or to listen to you explain things. I dont even remember anything after watching!😂🤣😅 Honestly, I get a feeling you are intentionally making it all sound so romantic with that groovy music and that modulated voice of yours. 😂🤣😅😆🤭 This is illegal.
thanks!
Hello chef, very helpful video 👌👍
Thanks for liking
Luscious tart made by sexy hands! 😍😍😍 I’m always amazed by how you make everything from scratch seemingly looking so much easier!
thanks!
Thank you for sharing this awesome recipe. I hope you could one day open your bakery shop in the US so that I could try all of these amazing cakes 😁😁😁
I hope so too!
Your amazing ❤
thanks
Please, what are measurements? 🤔
I made this for a dinner party last night and it was so amazingly good. I made Feuilletine with 1 egg white, and equal weight of powder sugar, flour and melted butter, spread thin and baked 200 degrees for 6-7 minutes. So super tasty. The crunch and the smoothness of the ganache. So amazing. Love it!
Sounds great!
So cool that you made your own feuilletine!
So that’s how it’s done!
Hi Chef,
That looks absolutely amazing! I am having a hard time keeping the strips unbroken while putting it into the mold. Do you have any ideas?
yeah let it soften up a bit.
Oh wow!
thanks!
Hi I just came over from Tik Tok so glad your video came up these scones look amazing and so well presented and high standard of editing huge like from me looking forward to your future videos dropping new friend and supporter here have an awesome weekend.
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Im hungry now- also i lovee your channel
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Безупречная работа мастера!!! Большое спасибо за рецепт. Восхитительно!!! 🤗🇷🇺🇷🇺🇷🇺
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انت بارع حقا تهانينا❤
thanks.
Super sir...
thanks!
I am your new subscriber from Pakistan-Italy ..Your recipes are Amazing..Keep it up 💞
Thank you so much 😊
Hi Chef, thank you for your amazing tutorials always. Could you advise the following as I just started making tarts lately:
a) Do we put the round tart dough base first, followed by the tart strip on top or the reverse way? Does it matter anyway?
b) For chocolate ganache, do we use couverture ones also? What's the effect if we use compound?
c) Is heavy cream = whipping cream of fats above 35%?
Thank you once again.
good luck! it doesn't matter whichever way you do it. in terms of the steps and ingredients simply follow what's written in the recipe - that's best! yeah i used heavy cream.