Dark Chocolate Tart

For the Chocolate Pâte Sucrée:

In a food processor, combine butter and powdered sugar. Blend until a sand-like consistency is achieved, scraping down sides of processor as needed to ensure even hydration. Add egg and mix to combine. Add flour, cocoa powder, and salt. Blend until well combined. Transfer dough to an airtight container and refrigerate overnight.

The next day, heat oven to 350°F. Line a quarter sheet tray with parchment paper, leaving a 2-inch edge on all sides. On a floured work surface, roll out dough to ¼-inch thickness. Transfer to prepared sheet tray, cutting away any excess dough. Using a fork, dock dough. Freeze 10 minutes. Once chilled, bake 10 minutes. Let cool.

For the Dark Chocolate Custard Tart:

Heat oven to 350°F. In a stockpot over high heat, add heavy cream and 160 milliliters water. Bring to a boil. In a mixing bowl, add chocolate. Pour cream mixture over chocolate and let sit 5 minutes. Once chocolate is melted, whisk to combine. Add brown sugar and salt. Let cool slightly, then whisk in eggs.

Pour mixture evenly over par baked Chocolate Pâte Sucrée. Bake 15 minutes, or until set. Let cool to room temperature. Refrigerate 2 hours.

For the Chocolate Mirror Glaze:

In a stockpot over high heat, add sugar, cream, cocoa powder, and 200 grams water. Bring to a boil, whisking vigorously. Reduce heat and cook 4 minutes, stirring constantly. Remove from heat and add gelatin. Strain through a chinois. Transfer mixture to an airtight container and refrigerate.

For the Smoked Vanilla Ice Cream:

In a stockpot over medium-high heat, add cream and milk. Bring to a simmer, then add sugar, glucose syrup, milk powder, salt, and vanilla beans and pods. Let simmer 5 minutes, then strain through a chinois. Transfer mixture to a Vitamix Commercial blender. Add ice cream stabilizer and xanthan gum. Blend until smooth.

Transfer mixture to a deep half hotel pan. Top with mesquite wood chips. Wrap tightly with plastic wrap. Poke a hole in the top of the plastic wrap. Using a smoking gun with mesquite wood chips, cold smoke 2 hours.

Transfer mixture to pint containers and refrigerate overnight. The next day, process base in an ice cream machine according to manufacturer’s instructions. Transfer to airtight containers and freeze.

For the Pine Nut-Barley Crumble:

In a sauté pan over medium heat, add sugar. Cook until an amber caramel is achieved, stirring frequently. Add pine nuts and stir until nuts are evenly coated. Transfer to a silicone-lined sheet tray and let cool.

In a stockpot over medium heat, melt chocolates. Transfer to a large mixing bowl. Fold in caramelized pine nuts and puffed barley. Mix until nuts and barley are evenly coated. Transfer to silicone-lined tray. Season with salt. Transfer to an airtight container and reserve.

For the Meringue:

Heat a dehydrator to 130°F. In a metal mixing bowl set over a double boiler, combine all ingredients. Whisk until mixture is warmed through and sugar has fully dissolved. Transfer to the bowl of a stand mixer fitted with a whisk attachment.

Whip on high speed until stiff peaks form. Transfer to an oiled and acetate-lined sheet tray. Dehydrate overnight. The next day, break into bite-sized pieces. Transfer to an airtight container and reserve.

To Assemble and Serve:

Remove Dark Chocolate Custard Tart from refrigerator and set aside. Using a blowtorch, evenly toast Meringue and set aside.

In a stockpot over medium-high flame, heat Chocolate Mirror Glaze to 100°F. Pour over Dark Chocolate Custard Tarts and, using an offset spatula, evenly coat and remove excess liquid.

Cut tart into rectangles and place one serving on the right side of a serving plate. Top with toasted Meringue. Pile Pine Nut-Barley Crumble on the left side of the plate. Top with 1 quenelle Smoked Vanilla Ice Cream.

Featured Ingredients
TCHO Choco Charms Dark Chocolate
TCHO Choco Charms Milk Chocolate
TCHO Super Powder Unsweetened Cocoa Powder
Nielsen-Massey Whole Madagascar Vanilla Beans

Featured Equipment
Vitamix Commercial Blender