Stromboli Tart
Indulge in the ultimate dessert experience with our exquisite Stromboli Tart, where the richness of chocolate meets the crunch of nuts in a symphony of flavors. Crafted with a decadent chocolate crust, layered with a luscious nut-chocolate crunch, and crowned with a velvety gianduja ganache, each bite of this tart is a journey through textures and tastes. Finished with a delicate cocoa nibs tuile, this masterpiece combines artisanal elegance with the comforting allure of chocolate, making it the perfect finale to any dining occasion. Whether you're celebrating a special moment or simply treating yourself, the Stromboli Tart promises a memorable taste experience that captivates and delights.
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Where the richness of chocolate meets the crunch of nuts in a symphony of flavors...
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Chocolate Crust
- Sift the flour and cocoa powder together; set aside. In a food processor, cream the butter, salt, and sugar until smooth. Add the egg and the sifted dry ingredients in 2 additions, mixing until just combined. Chill the dough for a couple of hours (can be made in advance).
Chocolate Tart Shell
- Lightly flour your work surface and roll out half of the chilled dough—make it pliable but still cool—into a 0.12-inch (3 mm) thick disk. Lightly prick the surface with a fork. Prepare an 8-inch (21 cm) greased round tart pan or ring; you can also make individual tart shells if preferred. This recipe makes enough dough for 3 tart shells. The dough can be stored in the refrigerator for up to a week or frozen for up to 3 months.
Pre-Baking Tart Shell
- To blind bake, line the tart shell with parchment paper and fill with pie weights. Bake for 15-20 minutes at 330°F (160°C). Remove the weights and parchment, then bake for an additional 10 minutes, or until golden. Allow to cool completely before filling.
Nut-Chocolate Crunch
- Combine the peanut butter and melted milk chocolate until smooth. Fold in the corn flakes, nuts, and chocolate pearls until evenly coated. Spread the mixture evenly into the baked chocolate tart shell; set aside to set.
Ganache
- Gianduja may be subbed for Nutella.In the food processor, blend all ingredients together until smooth. Spread the mixture evenly over the nut-chocolate crunch layer and leave it to set in a cool place or in the refrigerator. If desired, prepare an additional layer of ganache using a smaller ring lined with acetate or parchment paper; freeze until firm, then unmold. Place the frozen ganache disc on top of the tart and transfer to the refrigerator to thaw gently before serving.
Cocoa Nibs Tuile
- Mix 10 g of sugar with the pectin and set aside. In a small pan, heat the remaining sugar over medium heat until it melts and turns into a light brown dry caramel (without adding water). Stir in the butter, then add the sugar-pectin mixture (or lemon juice) and the cocoa nibs.Spread the hot mixture evenly inside a pastry ring (the same size as the top ganache layer). Bake at 350°F (180°C) for about 10 minutes. Remove the pastry ring and cut the baked layer into 8 triangles while still warm. Let cool completely.
Serving
- Slice the Stromboli tart, and top each slice with a cocoa nib tuile. Enjoy!
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