INGREDIENTS FOR TART DOUGH
240 g butter, at room temperature
180 g powdered sugar
530 g flour
4 g salt
DIRECTIONS FOR TART DOUGH
In a bowl, beat the butter with a mixer on low, until soft. Using a spatula, remove the butter from the walls of the bowl and continue beating.
Next, add the powdered sugar and beat well. Once the butter is incorporated with the powdered sugar, slowly add the eggs and continue beating until fully incorporated.
Add the salt and then add the flour gradually, continuing to beat. Once the dough starts to clump together, the dough is ready.
Turn the dough onto a lightly floured surface and form into a ball. Place the dough between 2 sheets of parchment paper and roll it out into a circle using a rolling pin. The disc of dough that we rolled out should be a bit larger than the size of the tart pan. The thickness of the dough should be about 3 millimeters.
Freeze the dough for 10-15 minutes between the sheets of parchment paper.
Once the dough is firm, remove it from the freezer. Overturn the tart pan and place it over the dough. Trim the edges leaving a small margin around the tart pan.
*Any remaining dough can be kept in the freezer for about 1 month.
Butter the tart pan and roll out the dough into the buttered tart pan, pinching the edges together.
Freeze for about 15 minutes to allow the dough to rest.
Once we remove it from the freezer, pierce the entire surface using a fork or knife. Bake at 160 degrees for 15 minutes in a regular oven or convection oven.
Next, remove the tart crust from the oven and allow to cool.
INGREDIENTS FOR CHOCOLATE GANACHE
190 g cream, 35% fat content
260 g chocolate, 65% cocoa content
68 g glucose
115 g butter, sliced in cubes, at room temperature
DIRECTIONS FOR CHOCOLATE GANACHE
Melt the chocolate in a double boiler. Alternatively, we can melt the chocolate in the microwave, paying attention so it does not burn.
In a saucepan, heat the cream and glucose and add the mixture to the melted chocolate. Stir well using a whisk until fully incorporated. Finally, add the butter and stir with a spatula until smooth.
Pour the chocolate ganache into the tart crust. Refrigerate for 1 hour.
Next, spread the CITRUS Chian Tangerine Marmalade over the top, covering the entire surface of the tart.
Garnish with slices of tangerine and some edible flowers.
You can find ready-made tart crusts in the supermarket to avoid making it at home.