Required recipes
Chocolate tart shell - It can be prepared even 1 week in advance
Dark chocolate & Coffee crémeux - It should be prepared one day in advance so that it has enough time to set.
Chocolate marquise - It can be prepared one day in advance or on the same day of the assembly.
Equipment
Day 1
Vanilla ganache
150g Heavy cream
30g White chocolate
1g Gelatine sheet (platinum, 1 sheet = 1.74g)
1 Vanilla pod
Rehydrate the gelatine sheet in cold water for 5-10 minutes.
Scrape the seeds from the vanilla pod and add to the heavy cream together with the pod.
Bring to simmer and remove from the heat. Then let it rest for 5 minutes and pass through a sieve on the white chocolate and rehydrated gelatine. This process will allow to only keep the seeds, removing the vanilla pod together with eventual fibers from it.
Mix by using a hand blender.
Pour into the top mold and freezer overnight.
Day 2
Chocolate tuile
60g egg white
25g flour
10g butter
50g icing sugar
40g vegetable oil (e.g. sunflower oil)
25g cocoa powder
Blend all the ingredients. you can use a blender or even do that by hand with a spatula. In the second case you should melt the butter before incorporating.
Spread on your favourite mold. There's no limit to the creativity here.
Bake at 160 degrees for around 20 mins. Remove the decorations from the mold when they are still hot. This will minimize the risk that they will break.
Note that you can keep the decorations in a sealed container for a few days. It's extremely important that the container is sealed to avoid the humidity to affect the crispiness.
Assembly
Pipe the coffee crémeux on the bottom of the tart shell
Place a marquise disc on top of the crémeux. If you want some extra flavour you can pour some coffee on the marquise.
Pipe additional crémeux to fill the shell.
Remove the vanilla ganache from the mold and place it on top of the tart.
Let it rest in the fridge at least 2 hours before serving.
Place a chocolate tuile on top (optional).