Chocolate tart: fragrant and yummy
published on 31 January, 2019 at 11:40
Ingredients:
shortcrust pastry:
125g butter
125g sugar
50g eggs (about 1 egg)
200g all-purpose flour
40g cocoa powder
pinch of salt
1/2 vanilla bean
5g baking powder
Custard:
170g fresh whole milk
30g sugar
10g cornstarch
5g rice starch
40g egg yolks (about 2 egg yolks)
1/2 vanilla bean
Ganache:
110g double cream
150g dark chocolate 60%
Directions:
Shortcrust Pastry: Mix butter and sugar, add eggs and sifted flour (flour + cocoa + baking powder + salt) until the mixture is smooth, then refrigerate for 30 minutes.
Filling: pour the milk into a saucepan and bring to a boil, mix the dry ingredients separately. Add eggs and vanilla. Pour the milk onto the mixture, stir and return to the heat. Let it thicken and your filling is ready.
Ganache: melt the cream and chocolate and pour into the cream.
Create the tart and bake at 175°C (350°F) for about 30-35 minutes.
Video: https://www.youtube.com/watch?v=zz9kasHOInc
shortcrust pastry:
125g butter
125g sugar
50g eggs (about 1 egg)
200g all-purpose flour
40g cocoa powder
pinch of salt
1/2 vanilla bean
5g baking powder
Custard:
170g fresh whole milk
30g sugar
10g cornstarch
5g rice starch
40g egg yolks (about 2 egg yolks)
1/2 vanilla bean
Ganache:
110g double cream
150g dark chocolate 60%
Directions:
Shortcrust Pastry: Mix butter and sugar, add eggs and sifted flour (flour + cocoa + baking powder + salt) until the mixture is smooth, then refrigerate for 30 minutes.
Filling: pour the milk into a saucepan and bring to a boil, mix the dry ingredients separately. Add eggs and vanilla. Pour the milk onto the mixture, stir and return to the heat. Let it thicken and your filling is ready.
Ganache: melt the cream and chocolate and pour into the cream.
Create the tart and bake at 175°C (350°F) for about 30-35 minutes.
Video: https://www.youtube.com/watch?v=zz9kasHOInc
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