#tartclassical
with dark chocolate cream

Step 1

In a large bowl, combine the flour, cornstarch, yeast, sugar and salt. Then add the soft butter into small pieces. Work the dough with your fingertips, until you get a sandy mixture. Add the egg when it is well blended and then the yolk. Knead everything until a smooth and non-sticky mixture is obtained. Wrap it in plastic wrap and let it rest for 2 hours in the bottom of the refrigerator. Put the chocolate in a saucepan with the sugar and cornstarch and mix well. Cook over low heat, until the chocolate has hardened in a soft ball, add the soya milk gradually. Continue turning the mixture with a whisk until the mixture is smooth and homogeneous. Remove from the heat and cover the cream with plastic wrap. Leave to rest for 1 hour in the refrigerator. After the time, spread a spoonful of flour on a pastry board and roll out the dough 3/4 mm thick with a rolling pin, cover the tart molds and puncture the base with a fork. Fill with the chocolate cream. Roll out the remaining shortcrust pastry and follow the instructions to make the decoration with the tart grid. Roll out the dough layer decoraover the tarts and cut off the excess. Bake the tarts in a hot oven at 180 ° C for 15 minutes, lower the oven to 150 ° C and cook for another 20-30 minutes. Once golden on the surface, churn out and let them cool before removing them from the molds.

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