Chocolate tart with white chocolate crème Chantilly montée

Recipe from Bruno Albouze

Shortcrust pastry, pretty standard with butter, flour sugar and eggs. Prebaked at 350deg F for 20 minutes with pie weights, then 15 minutes at 350 without pie weights. Let cool.

60% cacao chocolate ganache

white chocolate crème Chantilly montée with vanilla and stabilized with gelatin

🤤🤤🤤

👍👍👍

That looks like something you might buy from a fine Parisian bakery, 🤩

Benny

I'm trying to imagine myself as a tiny ant (with clean feet) trying to cross a sea of white chocolate creme hoping to dive into the chocolate tart below and never come out. :)

Thanks for the comments everyone. It was fun to make, and fun to eat! I like baking bread, but pastry might be my favorite baking genre.