Tarte au chocolat amer

1 servings

Ingredients

QuantityIngredient
250gramsFlour
125gramsButter
50gramsSugar
1Pinches salt
1Egg; 1 yolk
1tablespoonWater
160gramsBittersweet chocolate
150gramsButter
2Eggs
160gramsSugar
60gramsFlour
50gramsCream
80gramsPowdered sugar
750millilitresMilk
7Egg yolks
180gramsSugar
Liquid vanilla
2decilitresWhipped cream
30gramsSugar
Ground cinnamon

Directions

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.

DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network

Converted by MM_Buster v2.0l.