Tarte au chocolat amer
1 servings
Quantity | Ingredient | |
---|---|---|
250 | grams | Flour |
125 | grams | Butter |
50 | grams | Sugar |
1 | \N | Pinches salt |
1 | \N | Egg; 1 yolk |
1 | tablespoon | Water |
160 | grams | Bittersweet chocolate |
150 | grams | Butter |
2 | \N | Eggs |
160 | grams | Sugar |
60 | grams | Flour |
50 | grams | Cream |
80 | grams | Powdered sugar |
750 | millilitres | Milk |
7 | \N | Egg yolks |
180 | grams | Sugar |
\N | \N | Liquid vanilla |
2 | decilitres | Whipped cream |
30 | grams | Sugar |
\N | \N | Ground cinnamon |
PASTRY
GARNISH
FINISH
CREME ANGLAISE
CINNAMON FLAVOURED WHIPPED C
Short crust pastry: Mix the flour and butter together until sandy in texture. Add the eggs and water. Work until a smooth dough forms. Form into a ball and wrap. Chill. Thinly roll out the dough and line the tart mould.
Line with paper and baking beans. Cook in a hot oven at 180C until lightly coloured.
Garnish; melt the chocolate and butter over a hot water bath, whisk the eggs with the sugar. Fold into the melted chocolate and butter. Add the heavy cream then mix in the flour.
Cooking the tart; fill the crust with the chocolate. Bake in a gentle oven at 160C until the cream has set, about 15 minutes. Allow to cool before sprinkling with powdered sugar. Creme Anglaise; bring the milk and vanilla to a boil. Whisk the sugar and egg yolks together until light in colour. Mix with the hot milk and place over low heat and stir with a wooden spatula until it coats the back of a spoon. Strain and cool.
Presentation; cut the tart into 8 wedges. Place a portion on a plate and serve with creme Anglaise or iced cream on the side. Serve with a quenelle of cinnamon cream.
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