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CHOCOLATE TART (TARTE AU CHOCOLAT) Recipe from Le Cordon Bleu

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CHOCOLATE TART

TARTE AU CHOCOLA

Recipe from Le Cordon Bleu

INGREDIENTS

For the Pastry (Blind baking mix)

120g Icing sugar
120g Butter (unsalted)
1 Whole egg
1 Egg yolk
260g Plain flour
50g Cocoa powder

For the Filling

280 gms Dark chocolate, melted

140ml Fresh cream

140ml Milk

80 gm Egg yolks

55 gm Caster sugar

Few drops Vanilla essence

 

METHOD

1. Preheat oven to 180oc. Sift icing sugar, add finely chopped butter. Creaming method, mix until pale. Add eggs and whisk until smooth. Fold in sifted flour and cocoa powder. Mix gently until smooth and refrigerate.

2. Shape into a flat disc, wrap in cling film and chill for 30 minutes. Roll out the pastry approx. 2mm thick onto lightly floured silicone paper and line flan tin. Do not dock. Chill for 15-20 minutes.

3. Place flan tin on a baking tray and blind bake for approx. 15 minutes. Remove blind baking mix and bake for a further 5-10 mins until the pastry is completely cooked in the centre. Remove from oven and cool.

Bon Apetit!

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