Friday, December 26, 2014

Chocolate Tart

Did anyone just scream ''chocolate!!''? Well that's what my friend did when she saw these and yeah, that is what it is.. This dessert is quite heavy but it is the perfect ending to a meal, just make sure that it is a small portion! You can serve it with fruit on top, whipped cream or just like this! Simple and elegant. 
These take about 1 hour and thirty minutes to make. 

What you need:  
For the crust:                                                   
120g butter that is room temperature               
1dl confectioners sugar                                          

2 tablespoons cocoa
3dl flour 
1 egg yolk


For the topping: 
300 62% chocolate
1.5 dl powdered sugar
2dl heavy cream
2 large egg yolks
3 tablespoons unsalted butter


How you make them: 
Start with the crust, 
Step1: Preheat your oven to 180 degrees Celsius.
Step2: Mix all the ingredients together, wrap it in saran wrap and let it set in the refrigerator for 20 minutes. 
Step3: Roll it out to a big circle that is about 4mm thick and then place it in small pans with loose bottoms and use a knife to remove the dough that is not deeded along the edges.
Step4: Poke small holes in the bottom with a fork and then bake them in the oven for about 15 minutes till they're golden brown.
Step5: Take them out, let them cool and turn of the oven because you won't be needing it anymore. 

Continue with the filling: 
Step6Chop the chocolate into small pieces and combine the chocolate and the powdered sugar in a heatproof bowl. 
Step7: In a saucepan bring the cream to a gentle simmer and then add it to the chocolate and stir until the chocolate has melted
Step8: Place the bowl with the mixture on top of a sauce pan with simmering water in it until the mixture has become smooth.
Step9: Whisk the egg yolks. In a separate heatproof bowl take about 1dl of the chocolate and mix it together with the eggs, then pour the mixture with the eggs into the other mixture and whisk to combine it all well. 
Step10: Fill the crusts with ganashe and then put them in the refrigerator until you serve them. 


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