Ruby Chocolate Cream Tart

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use a convection oven for an even bake.

2. 2

   Make the pastry dough: In a medium bowl, whisk together flour, confectioner's sugar, and salt.

   Tip: Make sure to sift the flour for a smooth dough.

3. 3

   Add the butter to the bowl and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs.

   Tip: Don't overwork the dough.

4. 4

   Gradually add the eggs, mixing until the dough comes together in a ball.

   Tip: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

5. 5

   Roll out the dough on a lightly floured surface to a thickness of about 3 mm.

   Tip: Use a rolling pin to achieve a uniform thickness.

6. 6

   Transfer the dough to a 23 cm tart pan with a removable bottom.

   Tip: Trim the edges and press the dough into the corners.

7. 7

   Prick the bottom of the dough with a fork to prevent it from bubbling during baking.

   Tip: Use a pastry brush to apply a thin layer of water to the dough.

8. 8

   Bake the crust for 20 minutes, then reduce the oven temperature to 150°C (300°F) and continue baking for an additional 10 minutes.

   Tip: Keep an eye on the crust to prevent overbrowning.

9. 9

   Make the cream: In a medium saucepan, combine the heavy cream, ruby chocolate syrup, and salt.

   Tip: Heat the mixture over medium heat, stirring occasionally, until the chocolate has melted and the mixture is smooth.

10. 10

    Strain the cream into a clean bowl and let it cool to room temperature.

    Tip: Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent a skin from forming.

11. 11

    Pour the cream into the baked tart shell and refrigerate for at least 2 hours to allow the flavors to meld.

    Tip: Use a spatula to create a decorative border around the edges of the cream.

12. 12

    Just before serving, sprinkle the ruby chocolate on top of the cream.

    Tip: Shave or chop the chocolate into thin strips for a decorative touch.