Triple Chocolate Tart

Made by Pastry Chef Brenda Moreau of French Laundry

I created a dish that was delicious and chocolatey, and also entirely plant-based and achievable in a home kitchen. I wanted to make something light, but still indulgent that highlighted and utilized all three chocolates, not only in flavor, but in textures. Crunchy, creamy, fudge, airy...a slightly different, newer take on your average chocolate tart.

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Tools

  • Springform Tin
  • Whisk
  • Blender
  • Medium Bowl
  • Small Bowl
  • Sauce Pan 
  • Immersion Blender 
  • Piping Bag 
  • Mini Offset Spatula 
  • Mini Sifter

Cooking Time

3 Hours
Makes 12 Servings

Ingredients

Directions

Sponge Cake

  1. Preheat oven to 320F and grease a springform tin. 
  2. In a sauce pan, heat oat milk to a simmer and pour over chocolate in a medium size bowl. 
  3. Once combined, stream in olive oil while still whisking until well emulsified. 
  4. Whisk all dry ingredients together in a bowl. Add in wet ingredients and combine, batter will be quite loose. 
  5. Pour into tin and bake about 15mins, until top of sponge is no longer shiny and bounces back slightly when pressed.
  6. Let cool and then remove from tin and trim approximately 1cm from the edge all the way around the sponge.

 

 

White Chocolate Crumble

  1. Blend (or whisk) melted coconut oil, milk and sugar together until smooth and emulsified. 
  2. Whisk the rest of the ingredients except the chocolate together in a bowl, pour the wet ingredients in and mix with a spatula until just combined. 
  3. Spread the mixture out on a baking tray in chunks and chill for 30minutes. Bake at 325F until golden brown, tossing and breaking up the crumble into smaller pieces with a fork every 5mins. This should take about 25mins. When baked and still warm, place in a bowl with chocolate. The heat will melt the chocolate as you mix. 
  4. Once crumble is evenly covered in melted chocolate, spread thinly on the bottom of the springform tin and chill.

 

 

Milk Chocolate Ganache

  1. Dissolve the cornstarch fully with the 25g of cold oat milk in a small bowl. 
  2. Heat the 200g of oat milk in a pot with the muscovado sugar to a simmer. 
  3. Pour a splash of hot milk into your cornstarch bowl, mix and return everything to the pot. Cook on medium heat, stirring constantly until the mix thickens up and can coat the back of a spoon. Remove from heat and add in your chocolate, whisk everything together until smooth and glossy, scraping down the sides and bottom of your pot regularly. (You may use an immersion blender for this step if you have one). 
  4. Sprinkle in the sea salt and pour a little ganache onto the oat crumble in the springform tin, just enough to cover thinly. 
  5. Place the sponge circle on top of this layer, then pour the rest of the ganache to cover the sponge and crumble entirely. 
  6. Chill or freeze until ganache is completely set. You can then remove the outside of the springform tin, warm with hands or a hairdryer first or dip a thin knife into hot water and cut around the very edge of the tin to get clean sides.

 

 

Milk Chocolate Mousse

  1. Bring first oat milk and sugar to a simmer and pour onto chocolate. Blend with an immersion blender, then wait until the mixture reaches 86F and blend in the chilled oat milk. 
  2. Pour into a shallow dish with clingfilm pressed onto the surface and chill for at least 4hours, until set. 
  3. When the rest of the tart is assembled and un-molded, whisk (by hand or with stand mixer) until peaks form. You may need to chill bowl halfway through if peaks are not forming and it is getting too warm. 
  4. Once whipped you can dollop, pipe, or smooth the mousse on top of the tart however you please and keep chilled. 
  5. When ready to serve, dust top with TCHO Super Powder as you would a tiramisu, and slice with a knife dipped in hot water.