Spicy Chocolate Ganache Tart Recipe by Pierre Gilson

I. Almond Sugar dough

  • Butter 180 g
  • Icing Sugar 135 g
  • Almond Powder 45 g
  • Whole Eggs 75 g
  • Flour T45 353
  • Salt 3 g

Mix the soft butter and icing sugar together. Make sure they are well mix. Add the whole eggs and some of the almond powder. Add the second part of the almond powder, the flour T45 and the salt. Put a cooking film on the dough and leave to rest in the chiller for at least 1 hour. After one hour, take the dough and lay it at 0,3 cm. Shape it in rounds and add in the tart moulds. Cook at 160°C in ventilated oven for around 10 min.

II. Dark sichuan pepper ganache


Boil the liquid cream, glucose, inverted sugar with Sichuan pepper. Let infuse for 1 hour. After 1 hour, boil again, sieve and pour onto the dark chocolate. Mix and add the butter oil. Pour the ganache at 2/3 of the tart. Chill and leave to rest.

III. White Chocolate 30%


On one side, put your gelatin sheet in cold water with ice. Boil the liquid cream. Add the egg yolks and caster sugar. Cook at 82/84°C. Add the gelatine inside. Pour onto the white chocolate. Leave to rest 3 to 4 min, then mix together. On the other side, whip the liquid cream. When ready, mix gently with the chocolate crème anglaise. Leave the cremeux to rest. When ready, use a St Honoré tip and pipe.

IV. Vanilla Pear in syrup

  • Gelatine 30 g
  • Pear 300 g
  • Vanilla Pod 2 pcs
  • Water 400 g

Prepare the pear by removing the skin and the heart. On one side, add the gelatine sheet in cold water with ice. Make a syrup with the sugar and the water. Add the opened vanilla pods. When boiling, add the pear. Boil during 30 minutes. Remove the pear. Boil the syrup again and add the gelatine. Slice the pear in cubes and put on the top of your tart.