5 Apr 2013

leftovers are leading to a chocolate tarte

Sitting at the desk and sharing the rare moments of sunlight in the city with the flowers which are the highlight in those grey days.
Thinking what to do to fight against this foggy weather. April, and still no spring.
Suddenly I remember  that there are some leftovers in the fridge and freezer. I took out the pastry from the freezer, searched  for the chocolate canache in the fridege which I used for the curd cheese dumplings and preheated the oven. Rolled the pastry, placed it in a baking tray and gave inti the oven for 15 minutes at 170°C.
Meanwhile I melted carefully the canache over a water bath. Added to eggs to the warm and mixed it well. Took out the pastry, poured in the chocolate mixture. Switched off the oven, put back the cake into the oven and closed the door.
Left the cake for about one hour in the warm oven to refine the eggs.

April, and still no spring.
Flowers which are the highlight in those grey days, warm chocolate tarte...who cares about the weather.

I have to admit that I have been lucky but for all those who are thinking of chocolate tarte might be the following of interest.

For the dough
Flour
250
g
Butter, room temperature
150
g
Sugar
30
g
Icing sugar
60
g
Almonds,grounded
80
g
Egg
1
nos
Salt




         
Mix all ingredients and knead until you get a homogenous dough.
Wrap in cling film and keep in the fridge for one hour.
Roll out the dough to fit in your baking tray. Bake at 170°C for 15 minutes.

For the filling
Cream 120 ml
Milk 60 ml
Chocolate, dark 150 g
Salt 1 pinch
Egg 2 nos
Butter 15 g

Heat up Cream, milk, salt and butter. Break Chocolate.
Remove the milk from the stove, add chocolate and stir until it is completely dissolved. Stir in the egg,  fill into the baking tray  and keep the tart for about two hours in the oven which is switched off.
 


 
 

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