Ruby Chocolate Charlotte

Name: Ruby Chocolate Charlotte
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 250g g ruby chocolate; 200g g all-purpose flour; 150g g confectioner's sugar; 100g g unsalted butter; 2 egg large eggs; 60ml ml ruby chocolate syrup; 120ml ml heavy cream; 80g g granulated sugar; 10g g tartaric acid; 20g g agar agar; 40g g ruby chocolate shavings

Prep: 20 minsCook: 40 mins

Prep

20 mins

Cook

40 mins

Servings

Difficulty

Easy

Gluten-FreeVegan

(0)

Ingredients

Servings:

250 gruby chocolate
200 gall-purpose flour
150 gconfectioner's sugar
100 gunsalted butter(melted)
2 egglarge eggs(separated)
60 mlruby chocolate syrup
120 mlheavy cream
80 ggranulated sugar
10 gtartaric acid
20 gagar agar
40 gruby chocolate shavings

Instructions

1
Preheat the oven to 180°C (350°F).
Tip: Use a convection setting for even baking.
2
Prepare the pastry dough by whisking together flour, confectioner's sugar, and melted butter.
Tip: Make sure the butter is fully incorporated.
3
Press the pastry dough into a 20cm round cake pan and bake for 15 minutes.
Tip: Rotate the pan halfway through the baking time.
4
Prepare the custard by whisking together ruby chocolate syrup, heavy cream, granulated sugar, tartaric acid, and agar agar.
Tip: Make sure the mixture is smooth and free of lumps.
5
Pour the custard into the baked pastry crust and smooth the top.
Tip: Make sure the edges are evenly coated with pastry.
6
Refrigerate the charlotte for at least 4 hours or overnight.
Tip: This will allow the flavors to meld together.

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