Oh my! Chocolate Tart! ( Well, actually, more than just a Chocolate tart )…
More than just a Chocolate Tart
This recipe offers all the elegance of fine dining and a dream for a food stylist
Ingredients for the Chocolate tart:
A short crust pastry base home made or store bought –
roughly 400g pastry, baked blind and painted with egg yolk to seal.
For the filling of the Chocolate tart:
375 g Dark chocolate – 70% Cocoa minimum
875 ml double cream
70 g sugar
4 egg yolks, 5 if they are small
a decent pinch salt
Method for the Chocolate tart
Preheat oven to 130° c
Mix together cream and sugar in a saucepan and bring to the boil on a moderate heat. Once boiled, remove from heat and mix in chocolate. Stir gently until all chocolate has dissolved and mixture is smooth and glossy.
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