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Dark Chocolate and Pistachio Tart
A decadent tart with almond sweet pastry, filled with an intense dark chocolate ganache and a silky pistachio ganache, presented with two chocolate circles for an elegant visual effect.
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Cost Breakdown
Critical Success Points
- • Obtain a dough with a paste‑like consistency without over‑working.
- • Blind bake to prevent the dough from puffing up.
- • Smooth, well‑emulsified dark chocolate ganache.
- • Refrigerate each ganache for 2 hours to set.
- • Unmold the circles with the torch without overheating.
Safety Warnings
- • Be careful of splatters when cooking the boiling cream.
- • Use the torch with caution, avoid direct flame on plastic surfaces.
- • Handle knives and the rolling pin carefully to avoid cuts.
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