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Add a photoThe French desserts series continue!
Notice that this tart is served with a sauce, both lukewarm!
Ingredientes
- Pastry:
- Flour: 125 g
- Sugar: 70 g
- Butter: 60 g and 20 g for the mold
- Egg: 1
- Salt: a pinch
- Coffee Cream:
- Lukewarm strong coffee: 300 ml
- Butter: 130 g
- Sugar: 200 g
- Eggs: 6
- Chocolate sauce:
- Dark chocolate: 100 g
- Sugar: 70 g
Direcciones
- -Pastry:
- Mix 60 g of butter cut in small pieces with the sugar and salt. Then add the egg and mix. last, add the flour and mix.
- Once the pastry has become homogeneous/smooth, wrap it in cellophane paper and leave it in the refrigerator for 1 hour.
- Preheat oven to 100 degrees Celsius.
- Butter the inside of a mold (24 cm diameter). Spread the pastry with a pastry roll and place inside mold.
- Puncture pastry with a fork. Cover it with a sheet of baking paper. Fill it with dry beans or baking pellets and cook for 10 minutes.
- -Coffee Cream:
- Melt butter in the lukewarm coffee.
- Beat the eggs with the sugar until the mixture whitens. Then add te butter coffee and mix.
- Take the tart out of the oven. Take out beans and baking paper. Fill the tart with the coffee cream and bake at 180 degrees Celsius for 1 hour.
- -Chocolate Sauce:
- Cut the chocolate finely with a knife.
- Heat 150 ml of water and sugar to boil.
- Take off fire.
- Add the chocolate and whisk it strongly until the chocolate has completely melted.
- -Unmold the tart carefully after having cooled down completely.
- Serve with lukewarm chocolate sauce.
- NOTE:
- The slow baking of the taart is necessary to preserve the smoothness of the coffee cream!
