{"id":14938,"date":"2017-11-26T07:36:27","date_gmt":"2017-11-26T05:36:27","guid":{"rendered":"https:\/\/nataliel8.sg-host.com\/?p=14938\/"},"modified":"2022-01-15T09:43:58","modified_gmt":"2022-01-15T07:43:58","slug":"jacques-genin-chocolate-tart","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/jacques-genin-chocolate-tart\/","title":{"rendered":"Jacques Genin Chocolate Tart"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">About a year ago I attended a pastry workshop with one of the greatest chefs in Paris &#8211; <a href=\"http:\/\/www.jacquesgenin.fr\/fr\/\" target=\"_blank\" rel=\"noopener\">Jacques Genin<\/a>. Whenever I visit Paris one of the patisseries I simply cannot skip is his Salon in the north side of the Marais. His cakes and chocolates are so good, you just have to try it!<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">This is his chocolate tart recipe, and it&#8217;s the best chocolate tart there is. It&#8217;s simple and easy to make, but what makes it so good is using high quality chocolate. I love Valrona&#8217;s 64% cocoa solids, but any dark chocolate you like with more than 60% cocoa solids will be just as great.<\/p>\n<div id=\"attachment_12468\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-12468\" class=\"wp-image-12468\" title=\"Jacques Genin Chocolate Tart \" src=\"https:\/\/www.oogio.net\/wp-content\/uploads\/2016\/05\/jacques_genin_chocolate_tart-s.jpg\" alt=\"Jacques Genin Chocolate Tart \" width=\"800\" height=\"787\" \/><p id=\"caption-attachment-12468\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 19739--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Jacques Genin Chocolate Tart<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For short crust pastry:<\/h4>\n<ul>\n<li>150 grams  (1 cup + 1 tbsp.) all-purpose flour<\/li>\n<li>100 grams (1 stick) cold butter (cut into cubes)<\/li>\n<li>40 grams (4 tbsp.) icing sugar<\/li>\n<li>Pinch of salt<\/li>\n<li>1 tsp. vanilla extract<\/li>\n<li>1 egg yolk<\/li>\n<li>1-2 tbsp. cold water (as needed)<\/li>\n<\/ul>\n<h4>Dark chocolate ganache filling:<\/h4>\n<ul>\n<li>250 grams dark chocolate 64% cocoa solids<\/li>\n<li>270 ml. (1 cup + 2 tbsp.) heavy cream<\/li>\n<\/ul>\n<h4>Decoration:<\/h4>\n<ul>\n<li>Edible gold leaves (optional)<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>Crust: in a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.<\/li>\n<li>Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little water.<\/li>\n<li>Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.<\/li>\n<li>Wrap in plastic wrap and refrigerate for about an hour.<\/li>\n<li>Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.<\/li>\n<li>Using a fork create holes in the crust. Freeze the crust for about an hour.<\/li>\n<li>Preheat oven to 170c degrees.<\/li>\n<li>Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.<\/li>\n<li>Bake for about 12-14 minutes.<\/li>\n<li>Remove the weights and the plastic wrap and continue to bake the crust for about 10-15 minutes or until it is golden brown.<\/li>\n<li>Cool completely at room temperature.<\/li>\n<li>Dark chocolate ganache filling: chop the chocolate and put in a bowl.<\/li>\n<li>Put cream in a pot and heat to a boil.<\/li>\n<li>Pour the cream over the chocolate, wait a minute, and beat just until you get a smooth and shiny chocolate ganache.<\/li>\n<li>Pour the ganache over the baked crust and let it solidify for 4-5 hours at room temperature or in the refrigerator.<\/li>\n<li>Garnish with a piece of gold leaf. Serve at room temperature.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">Tart is best on day of preparation, but you can keep it in a sealed container in the refrigerator for up to 4 days.<\/li>\n<li style=\"text-align: left\">It is very important to use dark chocolate has at least 60% cocoa solids.<\/li>\n<li style=\"text-align: left\">The chocolate tart is at its best at room temperature, not cold.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_12469\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-12469\" class=\"wp-image-12469\" title=\"Jacques Genin Chocolate Tart \" src=\"https:\/\/www.oogio.net\/wp-content\/uploads\/2016\/05\/jacques_genin_chocolate_tart2-s.jpg\" alt=\"Jacques Genin Chocolate Tart \" width=\"800\" height=\"354\" \/><p id=\"caption-attachment-12469\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>About a year ago I attended a pastry workshop with one of the greatest chefs in Paris &#8211; Jacques Genin. Whenever I visit Paris one of the patisseries I simply cannot skip is his Salon in the north side of the Marais. His cakes and chocolates are so good, you just have to try it! [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":39472,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1577],"tags":[1618,1636],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Jacques Genin Chocolate Tart | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"Chocolate tart that is simple and easy to make, but what makes it so good is using high quality chocolate. 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