Chocolate tart, Guaviare dark 65% @ Colombian Cocoa & Whisky by JRE Belgium, Salted Butter Caramel and Hay Ice Cream
An elegant interplay of bold flavours and refined textures. This chocolate tart is made with Guaviare dark 65% from Cacao de Colombia and a touch of JRE-inspired whisky for depth and warmth. A smooth layer of salted butter caramel adds richness, while a quenelle of hay-infused ice cream brings a delicate, earthy balance. A contemporary dessert that surprises, comforts, and lingers long after the last bite.
For the Tarte Base
In the bowl of a food processor fitted with the blade, blend all the ingredients except the butter.
Knead gently for about 4 minutes.
Add the eggs one by one.
Roll out the dough and leave to rest in a cool place for 12 hours.
Line the tart shells with the pastry.
Bake in two stages: 8 minutes at 170°C, followed by a second 8-minute bake.
| 250 g. | Creamed butter (cubed) |
| 280 g. | Flour |
| 3 | Eggs |
| 300 g. | Almond powder |
| 220 g. | Sugar |
For the Dark Chocolate & Whisky Ganache
Pour the hot cream over the pebbles.
Leave to melt without stirring for at least 3 minutes.
Stir gently and fold in the cold cream
Leave to cool for 5 minutes in the fridge.
Whizz the ganache in a food processor until smooth.
| 450 g. | Guaviare dark chocolate 65% @Cacao from Colombia |
| 250 g. | 35% liquid cream (heated to 80°C) |
| 350 g. | Cold liquid cream |
| 90 g. | Whisky Inspired by JRE |
For the Salted Butter Caramel
Make a dry caramel by gently heating the sugar in a saucepan.
Deglaze with the hot cream, mixing well.
When the temperature reaches around 38°C, add the whisky.
Stir in the butter and leave to cool.
| 100 g. | Sugar |
| 100 g. | Single Cream |
| 10 g. | Whisky Inspired by JRE |
| 12 g. | Butter |
For the Hay ice cream
Infuse the cream with the hay using the bain-marie technique: Place the hay in a large saucepan. Light a fire under the hay and place a smaller saucepan containing the cream on top. Cover immediately with a lid and leave to infuse for 15 minutes.
Blanch the egg yolks with the sugar until smooth.
Whisk the hot hay-infused cream into the egg-sugar mixture.
Cook in the same way as a custard.
Cool and whirl
| 500 g. | 35% single cream |
| 500 g. | Milk |
| 150 g. | Sugar |
| 8 | Egg yolks |
| a handful | Edible Hay |
Assembly and Finishing
Top the tart shells with a thin layer of whisky salted butter caramel.
Poach the chocolate ganache over the caramel.
Serve with a quenelle of hay ice cream.