Plenty Of Chocolate Tart – ..

    If like me the chocolate-if you’re loving, you should try out this delicious chocolate tarts. You’ll keep yourself hard not to eat a slice.

     

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  • Almond Tart dough/ powder because it’s made with crunchy hazelnut. Chocolate ganache chocolate cream, full of chocolate lovers, who likes intense flavors…

Adapting the original recipe that I tried myself in the drizzle and at the bottom. .

For the pie crust:

  • 120 g butter
  • Taken in robot or Rondo 90 gr granulated sugar
  • Or almond powder 15 g nuts (Hazelnuts or almonds you can get by pulling on the robot or Rondo)
  • 1 egg
  • 240 g sifted flour (60g + 180g)
  • 1 pinch salt
  •  

Chocolate ganache, for the chocolate mousse:

  • 300 g dark chocolate (Preferably 70% cocoa containing)
  • 200 ml milk (1 small package)
  • 1/2 (half) tablespoon honey

To decorate:

Cocoa or grated chocolate

Preparation:

1. Butter, whisk in a deep bowl with a mixer.

2. In a bowl, butter, granulated sugar, almond/ hazelnut powder, eggs, salt and flour and continue whisking with a mixer, add 60 grams of. When all the material thoroughly mixed, add flour and remaining 180 GR embedding continue.

3. Get the dough on the floured surface and knead some more. At this stage, if desired, the dough on floured tart the extent of your pattern with the help of a floor roller (22 cm in diameter) open. Or, like me, usenen to open the dough, if the dough by pressing down with your palm and place it in the tart mold with the tart tray.

4. Deep freeze placed the dough into tart dough/ freezer remove and let stand 1 hour. At the end of the period, holes in the dough with a fork (this is the reason for doing so, raises the dough to avoid). After this process, a preheated 180 degree oven bake for 20 minutes.

5. After removing the pie crust from the oven, cool thoroughly.

6. Chocolate ganache for chocolate icing, melt the chocolate over a double boiler procedure. Thoroughly melt the chocolate, add honey and stir. Add milk cream and stir until thoroughly mixed d again.

7. The chocolate cream is hot, pour into baked pie crusts.

8. Leave that way overnight.

Garnish with grated chocolate or sprinkle cocoa on the scale that has waited for.

9. Weighing in order to cut properly, cut with a knife dipped in boiling water with a napkin and water that was taken to remember.

Neatly use a hot knife to cut cheesecake into slices or weighing them to the tip. 😉

Bon Appetit!

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