3 layers, 3 different textures

 There are days when I day dream all the time. Mostly about running my own little patisserie :) What it would look like inside? What kind of pastries I would sell? What would be the customers favourite? You know, the usuals :)

This tart would be definitely there!

 It has three layers. The bottom one - chocolate sable pastry (shortcrust, solid but crunchy), middle one - milk chocolate ganache (melts in your mouth) and on the top sits Creme Chiboust (light as a feather).

Ideally both sable pastry and creme chiboust prepare one day in advance.

CHOCOLATE SABLE PASTRY 

250g unsalted butter

125g icing sugar

1 egg yolk

60g cocoa powder

320g plain flour

1 lemon, juice and zest

I used 25cm tart ring and had some leftover. You can store it in the freezer or make some cookies.

 Place the butter and icing sugar into the bowl of an electric mixer fitted with a paddle attachment. Bring them together so they become homogenous mixture but do not cream or aerate. Add the egg yolk. Sift together the cocoa powder and flour and add this to butter mix along with zest and lemon juice. Combine all the ingredients with as little mixing as possible. Wrap the dough and refrigerate it for few hours before rolling.

Roll out the pastry to 2mm  thickness and line the tart ring. Blind bake it for about 18 min. in 180C. 

CREME CHIBOUST

250g whole milk

1 vanilla bean

120g egg yolks

75g caster sugar

20g custard powder

8g gelatine powder

40g water

150g egg whites

200g sugar

75g water

Bring the milk to boil with vanilla pod (slice it in half and take the seeds out first).

In a little bowl sprinkle the gelatine powder over a 40g of water.

In a separate bowl mix the egg yolks and the custard powder. When milk boils pour it over the yolk mix, whisking when its added. Return it to the saucepan and bring to boil, stirring continuously. Remove from heat and add gelatine. 

In a bowl of electric mixer whisk the egg whites on medium speed. Boil the sugar and the water in a saucepan. When the temperature reaches 112C add that syrup to the whisking egg whites by drizzling it down on the side of the bowl. Now increase the speed and whisk until cold. About 10 min. Fold the custard mixture into Italian meringue. Fill the 25cm ring and freeze it overnight.

GANACHE

280ml cream (I used whipping cream)

150g dark chocolate

125g milk chocolate

100g unsalted butter

30g honey

Bring the cream and honey to boil. Immediately pour it over the chocolate (milk and dark) a little at a time.Stir with spatula very gently slowly adding the rest of the cream until all is combined. Allow the mixture to cool to 45C and start adding softened butter, litlle at a time. Use a stick blender to smooth it. Pour the ganache over baked tart form to fill it to the top. Refrigerate until firm.

To finish the whole thing, take Creme Chiboust out of the freezer and remove the rings. Take the ganache tart from the fridge and also remove the ring. Take the frozen Chiboust and place it directly over the tart. If you have a pastry torch you can caramelize the top ( I have done this with general purpose blowtorch. It looked rather scary but it did the trick).
Allow 1h in the fridge before serving.

I used AAron Maree's recipe from the book 'Arabian Dreams'.