CookEatShare is also available in English
Cerrar
click to rate
0 votos | 739 views
Raciónes: 1

Ingredientes

Direcciones

  1. Cream butter and sugar together. Stir in egg yolks, adding one at a time.
  2. Sift together flour, cocoa and salt and add in to butter mix. Mix till dough just comes together. Shape in to a disc and refrigeratetill ready to roll. If preparing ahead of time, pull dough from fridge an hour before rolling.
  3. Preheat oven to 350 F.On a lightly floured surface, roll out dough to just over 1/4-inch thickness. Line an 8-inch removable-bottom tart shell with dough, trim edges and refrigeratefor 20 min. Dock pastry with a fork and bake for 18-20 min. Allow to cold.
  4. Filling:Reduce oven temperature to 325 F.Place minced chocolate in a large bowl. Heat cream to just below a simmer and pour over chocolate. Let it sit for a minute then stir slowly. Stir in vanilla and chambord.
  5. Whisk an egg in a small c. then stir into chocolate. Pour into chocolate shell and bake for 12 min. Let cold for 15 min, then refrigeratefor 2 hrs, before slicing.
  6. To Assemble:Slice with a warm, dry knife.
  7. For an extra kick, you can paint the top of the tart with gold dust mixed with a touch of brandy.
  8. (Gold dust can be purchased at cake supply stores.)
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment