Stromboli Tart

Chocolate Crust
  180 g Soften butter

  1 g Salt

  100 g Powdered sugar

  40 g Almond meal

  240 g All-purpose flour

  30 g Cocoa powder

  50 g Egg

Nut-Crunch Chocolate
  80 g Peanut butter*

  50 g Milk chocolate, melted

  30 g Crushed corn flakes or feuilletine

  30 g Brazil nuts

  30 g Dark chocolate pearls (Optional)

Ganache
  300 g Half/half (heavy cream & milk), hot
  200 g Gianduja* or Nutella

  100 g Hazelnut, lightly toasted

  1 g Berry Bataks / Baie poivre Adaliman (Optional)

Cocoa Nibs Tuile

  40 g Sugar for caramel a sec

  10 g Sugar to mix with pectin

  1 g Pectine or a drizzle of lemon juice

  10 g Butter

  60 g Cocoa nibs

Chocolate Crust

1 Sift flour and cocoa powder together; set aside. In a food processor, cream butter, salt
and sugar. Add the egg and powders in 2 times. Mix until combined and chill for a
couple of hours (can be made in advance). Flour countertop, work out half of the pastry
– make it supple but still cool, and roll dough out into a 3mm (0.12”) disk and lightly
prick. Make a 8” (21cm) greased round pan, tart ring or make individual if desired. This
recipe can handle 3 tart shells. The dough can be stored a week in the refrigerator or
kept frozen for up to 6 months. Better leave the tart shell to rest overnight in the
refrigerator to dry out; uncovered. Blend bake tart shell for 20 minutes at 350ºF/180ºC.
Remove pie weights and bake for 10 min more; cool.

Nut-Chocolate Crunch

2 *To make peanut buter from scratch, look up at Peanut Spread Recipe. Combine peanut
butter and melted milk chocolate. Add corn flakes, nuts and chocolate pearls. Spread
evenly in the baked tart shell; set aside.

Ganache
3 *To make Gianduja from scratch, look up at Crunchy Chocolate Candy Recipe. Blend all
ingredients together. Pour over the nut-chocolate crunch and leave to set in a cool area
or refrigerator. Make another layer of ganache if desired using a smaller in diameter ring
lined with acetate or parchment; freeze to harden and unmold. Top the tart with and
thaw completely before slicing the tart.

Cocoa Nibs Tuile

4
Mix 10g sugar with pectin; set aside. Heat up a small pan and make a light brown
caramel a sec (dry caramel) with remaining sugar. Stir in butter and add the sugar-pectin
or lemon juice and cocoa nibs. Spread hot mixture evenly inside a pastry ring (same size
as the top ganache). Bake at 400ºF/200ºC for 10 min max. Remove tart ring and cut into
8 triangles while still warm. Let cool. Slice tart and top each with a cocoa nibs tuile.
Enjoy!