Pastry Pastry

Chocolate tart


Group Weight / Volume Product
Mama's Choco Cake 250 g for the tart
Pastry flour 250 g for the tart
Princess margarine 200 g for the tart
Eggs 50 g for the tart
Souffle Arabesque 500 g for the souffle
Arabesque Dark 60% (λιωμένη) 225 g for the souffle
Sunflower oil 175 g for the souffle
Water (warm) 300 g for the souffle
Milk 210 g Namelaka choco
Glucose 20 g Namelaka choco
Gelatin leaves 2 pcs Namelaka choco
Arabesque Dark 60% 220 g Namelaka choco
Casa Cream 35% 400 g Namelaka choco
Inverted sugar 350 g Bitter glaze
Casa Cream 35% 160 g Bitter glaze
Gelatine 4 pcs Bitter glaze
Arabesque Dark 60% 280 g Bitter glaze
Paletta Cold Gel 200 g Bitter glaze
Scaldis Dark extra



Place all the ingredients in the mixer bowl and beat with the flat beater until the dough forms. Rest the dough in the refrigerator for 1 hour.
Roll out the dough to the desired thickness and make the tarts. Pre-bake the tarts at 180°C for 7-8 minutes.

Add all ingredients except the Soufflé Arabesque and mix on low speed with the flat beater for 1 minute.
This process can also be done manually.
Add the Soufflé Arabesque and mix on medium speed for 3-4 minutes until the ingredients are smooth.
Fill the tarts with the souffle and bake at 180 °C for about 5 minutes.

Namelaka Choco
Soak the gelatin in ice water until well softened. Heat the milk and glucose in a saucepan. After it is well heated, remove from the heat and add the gelatin, stirring well until it dissolves completely (after first draining it well).
Strain the milk and pour it over the Arabesque Dark 60%. Mix well with a blender and then add the Casa cold Cream UHT 35%. Place the namelaka in silicone molds and put the molds in the freezer.

Bitter glaze

Boil the imvertozacharo together with the Casa Cream UHT 35%.
Remove from the heat, add the gelatins and simmer. Add the chocolate and emulsify for 3 minutes. Finally add the neutral Paleta Cold Gel.
Glaze the pastes when the glaze reaches 28 °C.

Decorate with Scaldis Dark.

Chocolate tart