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Bittersweet Chocolate Tart Recipe

   
 

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     Bittersweet Chocolate Tart

Category   Desserts - Breads
Sub Category   None
Servings   4
Preptime   1hour 4omins

Ingredients
50ml milk
125ml double cream
50g caster sugar
200g dark chocolate
1 egg
1 egg yolk
5ml brandy
1/2 ecipe for sweet pastry
 

Instructions
Make sweet pastry, chill and line 2cm deep tart tins Heat oven to 170C Blind bake pastry cases for 20 mines Remove beans and bake for 5 mins, remove from oven Turn oven down to 100C
Put milk, sugar and cream into saucepan over medium heat and bring to oil Break up the chocolate into a large mixing bowl. When the milk and cream mixture has started boiling, pour it into the large mixing bowl, over the chocolate. Gently stir the mixture until all of the chocolate has completely melted. Keep stirring until the mixture has turned smooth and glossy.
Pour in the egg and again, gently mix it until it is completely incorporated. Then pour in the brandy and gently mix that in. The aim when stirring all of these ingredients is to avoid mixing in any bubbles of air. Pour the chocolate mixture into a pouring jug and then pour it into the pastry cases until it comes up to the brim.
Put the tarts into the 100°c oven and bake them for 30 minutes. When the tarts have cooked, remove them from the oven and allow them to cool to room temperature. Serve, we served it with whipped double cream and a chocolate tuile. Can it be frozen? No. Can it be prepared in advance? Yes, it can be finished up to 4 days in advance if kept in the fridge. Will leftovers be nice? Yes, for up to 4 days if brought up to room temperature. Notes - You can make a single large tart by using a larger tin but make sure that the pastry has the same 2cm depth as the small tarts.


Originally Submitted
6/16/2013





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