Chocolate tart 75%, unrefined salt, extra-virgin olive oil and black truffle
This dessert, just like any other dishes by Davide Palluda, is an ode to the Piedmontese chocolate tradition, but obviously also with a contemporary slant. “I would call it a ‘chef’s dessert’, almost sugarless, that plays with bitter and toasty tones, and features a pairing that I find fantastic – chocolate and black winter truffles”, explained the chef. Here's how he makes it.
Ingredients for 4 servings
90 g chocolate 75%
100 g milk
20 g heavy cream
30 g egg
shortcrust pastry dough
unrefined salt
extra-virgin olive oil, preferably Ligurian
black truffle
Roll out the pastry between two sheets of wax paper. Line four molds about 8 cm in diameter with the pastry, leave them in the refrigerator for 1 hour. Then bake at 180°C for 8 minutes. Cook the black truffle, sliced, in water and sugar. Break the chocolate into little pieces and immerse in boiling cream. Mix the egg with the milk and blend the two preparations, beating energetically. Fill the crusts and bake in a 160°C oven for 6 minutes. Remove from molds while still tepid. Arrange on plates with a few grains of unrefined salt. Serve quickly with a drizzle of extra-virgin olive oil and the slices of black truffle.
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