Emprimir
Correo Electrónico
Add a photoI served these tiny tarts at the wedding I catered for my friends Patrizia and Ed. (Full menu here). They were a real hit - rich and creamy and just the right size for a not-quite-guilt-free mouthful. - This is cross posted from my recipe blog at thepapillonpantry.blogspot.com
Ingredientes
- 320g dark chocolate, (at least 60% cocoa but I actually don't recommend more than 80%)
- 500ml cream
- 4 egg yolks
- 2 whole eggs
- 1/4 cup sugar
- gold leaf to decorate
Direcciones
- Combine chopped bittersweet chocolate and cream in a heavy saucepan.
- Whisk over low heat until chocolate is melted and smooth.
- Remove saucepan from heat and allow to cool a little.
- In a separate bowl, whisk the egg yolks, egg & sugar.
- Very gradually whisk chocolate mixture into the egg mixture until smooth and blended.
- Pour chocolate filling into crust, sprinkle with gold leaf, and bake at 180 degrees until set (about 15-20 minutes for a single large shell, or 5-10 for small shells).
.%20They%20were%20a%20real%20hit%20-%20rich%20and%20creamy%20and%20just%20the%20right%20size%20for%20a%20not-quite-guilt-free%20mouthful.%20-%20%20This%20is%20cross%20posted%20from%20my%20recipe%20blog%20at%20thepapillonpantry.blogspot.com){kind=link}