Pidy Triple Chocolate Valentine Tart
100g Unsalted Butter (soft)
300g Fresh Cream
500g Dark Chocolate 55% Cocoa
90g Glucose Powder
Pidy 11cm Tartlet Sablee
Milk Chocolate Ganache
Dark Chocolate Ganache
White Chocolate Ganache
Place the cream in a saucepan on a medium heat
Add softened unsalted butter and glucose and bring to a heavy simmer
Slowly add the chocolate and fold with spatula until fully melted
Place in a Tupperware and do not cover until cool
Tips: If you want to use milk chocolate you need to increase to 600g, and if you want to use white chocolate increase to 750g. You can add chilli or basil for an alternative Ganache.
Melt some of the Dark Ganache and pipe up to 1/3 of the mould and place in the fridge for 30 minutes
Melt some of the White Ganache and pipe up the second 1/3 of the mould and
place in the fridge for 30 minutes
Melt some of the Milk Ganache and pipe up the final 1/3 of the mould and place in the fridge overnight
Melt some of the White Ganache and pipe onto the base of the tart, just enough to hold the heart shapes in place.
Place the heart shapes onto the tart base as desired
Place fresh raspberries in areas not covered by heart shapes and decorate as desired
Tips: Melt some white chocolate and coat the inside of the tarts to give a barrier to protect from moisture transfer from the filling to the tart base.