Andy Chef's chocolate tart with apricots and delicate mousse

Category: Confectionery
Andy Chef's chocolate tart with apricots and delicate mousse

Ingredients

for sand base
butter 82.5% 120 g
flour 215 g
cocoa 30 g
sugar 30 g
for chocolate mousse
sugar 100 g
yolk 3 pcs
corn starch 1 tbsp. l
milk 605 g
cocoa 2 tbsp. l
dark chocolate 60 g
gelatin (sheet) 12 g
for apricot filling
Orange juice 100 g
apricots (canned) 60 g
gelatin 4 g
for chocolate ganache
cream 33% 100 g
dark chocolate 70 g
for decoration
halved apricot 6 pcs

Cooking method

  • For lovers of chocolate baked goods, I recommend making a tart from Andy Chef.
  • Let's prepare a sand base

  • Combine all dry ingredients and add butter, cut into small cubes.
  • Knead the dough until smooth. If the crumb doesn't clump, add more oil (I did, I had to add oil).
  • Put the dough in a mold (I have 18 cm, the author has a 16 cm ring) and distribute it to the bottom and walls. The thickness of the dough should be no more than 5 mm.
  • Bake in an oven preheated to 180 degrees for 20-25 minutes. Cool in the mold and then carefully remove from it.
  • Let's make chocolate mousse

  • Soak gelatin in water.
  • Combine sugar with starch, mix. Add yolks and two tablespoons of milk, mix well.
  • Add cocoa to the remaining milk, stir, put on fire and bring to a boil.
  • Remove from heat, take 3 tbsp. tablespoons of milk mixture and pour it into the yolk mixture. Stir with a whisk, then pour the yolk mixture into the milk mixture, return to the fire and cook over medium heat, stirring occasionally, until the cream thickens.
  • Remove from heat, add chocolate and squeezed gelatin. Mix everything well, the chocolate will melt, the gelatin will dissolve in the mass.
  • Pour the mass into the finished sand base (1.5 cm should remain to the upper edge of the form) and put it in the refrigerator until it solidifies completely (for 3-4 hours).
  • Let's prepare the filling

  • Chop half of the apricots in mashed potatoes, cut the other half into large cubes. Soak gelatin in cold water.
  • Heat the juice until the first signs of a boil, remove from the stove and add squeezed gelatin, and mashed apricots, mix.
  • Cool the mass to 30-35 degrees and pour over the frozen mousse (5 mm will remain to the edge), spread the apricot cubes on top. Send to the refrigerator until it solidifies.
  • Let's make ganache

  • Bring the cream to a boil, pour over the chocolate and stir with a whisk until smooth. Cool to 30 degrees and pour over an apricot layer. Wait until hardened and serve.
  • Andy Chef's chocolate tart with apricots and delicate mousse
  • Andy Chef's chocolate tart with apricots and delicate mousse
  • Andy Chef's chocolate tart with apricots and delicate mousse

Note

The recipe was taken from Andy Chef, you can see everything in detail from him with a photo.
🔗

Elena_Kamch
Gala, just some chocolate delight! Awesome recipe! As I want mega chocolate, I will definitely cook it!
Gala
LenochkaI am pleased that you dropped by
Yes, it's very chocolatey!
Rituslya
That's so beautiful! A delight to the eyes!
I sit admiring and purring with pleasure!
Masterpiece!
I can hardly make it myself, but I will try.
Galina, thanks for another treat!
Gala
Rita, thanks!
And the tart is light, not difficult to make
Cirre
Gala, Galya, what if you replace the apricot with a peach? Or it will be very sweet.
Gala
Galya, I think it is possible. In the case of canned fruits, this will pass, they don't taste as different as fresh ones.
Cirre
Galya, the peach is a little sweeter, even canned. I will definitely try
Kalyusya
Wow, what a beauty! Hachu!
Gala
Quote: Cirre

Galya, the peach is a little sweeter, even canned.
Galya, there is very little of it and a layer of only about 5 cm, with such a thickness, it does not matter.
Kalusya, Galina,
Nagira
Nice kaaak ...
I never get tired of admiring all your photos, Gal, even if I can't cook ...
Lyusenka
LTD!
How beautiful and chocolatey!
I will definitely try to cook it!
eye
Galina, aerobatics!

Your tart looks aesthetically much more professional than the original one, as if it was the work of the pastry chef! I write and catch myself on the fact that all your creations that you show us, give me exactly this feeling, although for some reason I don't always write about it.

What do you think, maybe add to the recipe what to leave 6 apricot halves for decoration, so that, after weighing 60 g, the remainder is not immediately eaten as unnecessary, and then they banged their heads at the entrance of the already closed supermarket ...

Gala
Girls, Lyusenka, Nagira, Oka, Thank you! I'm glad you dropped by.

Oka, Tanyush, you're embarrassing me

Quote: ok

What do you think, maybe add to the recipe what to leave for decoration 6 apricot halves, ...


You think the right thing. Added to the recipe

nila
Galina, a very enticing cake! I looked straight and immediately wanted to cook, It stopped that there was no cream in the house. And so I would already conjure in the kitchen
zvezda
Gala, the star is shocked to what a funky and great recipe .. Everything is clear, insanely beautiful .. struck outright. thank youCheck mark what she did and brought us such chocolate bliss! I love all the ingredients and I like the combination .. I took them to my personal book, I will definitely cook them!
Myrtle
Galinawhat a gorgeous MEGA-SHOFunny tart! Cooking masterpiece! And a photo of a professional master! Thank you very much for the recipe!
lungwort
Gorgeous! No words, one delight!
Yuliya K
Galina, the photo, as always, is beyond praise! The dessert looks simply stunning! I will definitely try to make this wonderful tart! I take it away with gratitude!
Gala
Girls, thank you very much for stopping by and tagging the recipe.
4er-ta
Gala, Galina, I am with a report and with gratitude. I baked small tartlets (because I don't have a large split mold). When mixing and I did not have enough oil, I added. I got seven tartlets. Instead of canned apricots (I didn't find them in the store), I added homemade apricot puree and mango pieces. My rings are low, the mousse didn't fit much, so I made it one more additional layer. ... It turned out very tasty and chocolatey! Thank you very much for the recipe!
Andy Chef's chocolate tart with apricots and delicate mousse
Andy Chef's chocolate tart with apricots and delicate mousse
Gala
Tatyana, very beautiful tartlets turned out. These are very convenient to eat
Quote: 4er-ta

Instead of canned apricots (I didn't find them in the store), I added homemade apricot puree and mango pieces.
I hardly found canned apricots, there were only peaches everywhere. But I needed it as in the recipe. Although, in my opinion, canned apricots are not very different from canned peaches. Another thing is homemade apricot puree, and even with the addition of mango. Great option!
zvezda
Galya, thank you very much!!!! This is actually
Andy Chef's chocolate tart with apricots and delicate mousse
Andy Chef's chocolate tart with apricots and delicate mousse
Andy Chef's chocolate tart with apricots and delicate mousse
Andy Chef's chocolate tart with apricots and delicate mousse
Gala
Olya, what a beauty!
Thanks for the report!

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